Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)
Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something that I’ve loved my entire life. They are fine and they look fantastic.

#halwa #indiandessert #dessertrecipe Halwa is usually made during the festival season and it is a dessert which is shared by everyone. Moong Dal or the husked yellow Moong Halwa is a popular confection in the northern and north western regions of India. This is made usually during the winter months.

To begin with this particular recipe, we have to prepare a few components. You can have saffron and mung dal halwa (saffron and petite yellow lentil fondant) using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

  1. Get 1/2 cup Mung dal (Petite yellow lentils) soaked in water overnight
  2. Make ready 1/2 cup Caster sugar
  3. Take 1/4 cup melted ghee (or unsalted butter)
  4. Make ready 150 ml milk
  5. Take Few strands of saffron
  6. Take Ground Cardamom to garnish
  7. Get Your choice of nuts (chopped) to garnish

It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert Add cardamom powder and saffron; set aside. In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Moong dal halwa made with moong dal, sugar, ghee and cardamom powder.

Instructions to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

  1. Drain the water from the mung dal and grind coarsely
  2. In a non-stick pan, heat the ghee and add the coarsely ground mung dal. Roast for dal for about 10-15 minutes stirring continuously (until the raw mung dal aroma is gone). The dal mix should be a lovely golden yellow colour and fragrant
  3. In a separate pan, warm the milk and dissolve in the sugar. Bring to boil. Take off the heat and stir in few strands of saffron to give the milk a lovely saffron hue.
  4. Add the hot sugary milk to the roasted mung dal. [The mixture will sizzle so be careful]
  5. Stir continuously until the milk is absorbed and ghee starts to separate.
  6. Take off the heat, mix in the ground cardamom. Plate the halwa garnish with cardamom and your choice of chopped nuts

Recipe with video & step by step photos to make deliciuous. I have made this halwa so many times and learnt the simpler way to make it without compromising on the taste. The trick is to not soak the lentils so it saves a lot. Moong Dal Halwa is a famous Indian dessert, especially made during winter months. It's made using moong dal (a lentil) and flavored with ghee, saffron and cardamom.

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