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Duration: 2 hrs 30 minutes
Ingredients for moong dal halwa
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Procedure for moong dal halwa
- Clean moong dal by rubbing gently with the help of damp cloth. Keep it aside for 10-15 minutes and let it dry.
- In a mixer make coarse moong dal powder without any water. Keep it aside.
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- Use non stick-pan for this recipe, in a deep pan heat ghee, add elaichi powder and cook for few seconds.
- Add the moong dal powder and besan, cook on a medium flame till yellow moong dal changes its color into golden brown color, while stirring it continuously. Do not over roast the moong dal.
- Add saffron strands, dry fruits and orange color mix well.
- Add milk in the mix and keep on stirring it, while continuously stirring it. Remember this dessert need a long time to cook, you will feel that the paste is getting thicker in consistency and you need more effort to stir your mix.
- Add sugar and cook on a medium flame till ghee separates from halwa, while continuously stirring it. This whole procedure took me more than 2 hours to cook.
- Moong dal halwa is ready to serve. Garnish it with dry fruits. Serve it warm.
You can store it in an air-tight container and refrigerate it for weeks.
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
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