Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mung halwa. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Moong dal halwa recipe with step by step photos. Moong dal halwa is an addictive and delicious halwa variety made from mung For this halwa recipe I referred a book on the cuisine of Uttar Pradesh. Mung dal halwa probably comes second to ' Gajar ka halwa (Carrot Halwa), when you talk about Yes I have been eating Mung Dal halwa for so long, but never though, I would try making it one day.
Mung halwa is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Mung halwa is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mung halwa using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Mung halwa:
- Take 1 cup moong dal
- Get 9-10 tablespoon ghee
- Get 4 green cardamoms, husked and powdered in a mortar-pestle
- Take 1/3 teaspoon choti elaichi powder
- Prepare 1 cup full fat whole milk
- Prepare 2 cups water
- Prepare 1-1.25 cups regular sugar
Moong dal halwa is known for its labor-intensive process. Traditionally, you have to soak dal overnight and grind it and then stir, stir, stir the raw lentils until cooked. Rich and delicious, moong dal halwa takes some time to get ready but the end result is well worth all the effort. A classic Moong Dal Halwa that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold.
Steps to make Mung halwa:
- Soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours..
- Drain and then grind the moong dal to a smooth paste with 1/4 or 1/3 cup water..
- Melt ghee in a non stick pan. add the ground moong dal. stir well
- Keep on stirring the halwa on a low to medium flame…
- The halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides.
- Meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar. keep this pan on the stove top and stir so that the sugar dissolves. on a low or medium flame,
- Heat this milk-water-sugar mixture till it comes to a boil…
- The moong dal mixture should reach a granular consistency before you add the hot milk mixture…
- When the milk mixture comes to a boil, add it to the fried mung lentils.
- The mixture sizzles, so be careful while adding the hot milk and water mixture
- The liquid should get absorbed and once again you will see the ghee getting separated..
- Lastly add cardamom powder, chopped pistachios and raisins…
- Serve moong dal halwa hot. you can also garnish with some pistachios and serve…
Moong dal halwa is a luxurious yet lip-smacking sweet from the state of Rajasthan. My first experience with this halwa was at a cousins wedding. It was a cold winter night, and a huge queue was lined up. The ground paste should be little coarse so much that one can feel the fine granules on rubbing between two fingers. Moong dal halwa is a popular North Indian sweet dish made with skinless split green gram (moong dal) and loaded with ghee and dry fruits.
So that is going to wrap it up with this special food mung halwa recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
