Moong daal halwa

Name: How to cook Moong daal halwa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sangita Kalra

Moong daal halwa

#stayhome #staysafe Love you mein! Here comes my mother's favourite. Hard worker, independent, strong will powered, amazing chef, mother, grandmother, sister, wife and the best of all an extremely soft spoken person, these are all the roles she has perfectly been playing since almost 80 years. But still now one thing has not changed that is her constant encouragement towards my cooking, my passion. Gadgets are not her strong suit but still everyday she opens cookpad to see what I have posted and if can try it. So this heartfelt post is for her this time. Huge distance apart in these testing times but memories stick through to help us sail this strong wave. Hence, this halwa as she taught me this. #HappyMothersday #motherslove #cooksnap

Ingredient

Food ration :

6 servings

Cooking time :

45mins

1 cup

Moong Dhuli Daal

1 cup

Sugar

3.5-4 cups

Water

4-5 tbsps

Desi Ghee -

100-150 gms

Maava

As needed

Nuts to garnish

1 tbsp

Bareek Sooji

Cooking instructions

* Step 1

Soak Daal for two hours Remove its water and grind it, adding very less water.

* Step 2

In a non-stick kadhai add one tbsp ghee,fry the cashews, almonds and raisins remove it and keep aside. In that Ghee, add 3 tbsp of more ghee and add bareek suji, roast it till it turns light pink.

* Step 3

Add in the grounded daal and keep cooking it till all stickiness of daal is over and daal becomes light brown in color and the raw aroma of daal is over, giving a nice roasted aroma. You can take help of potato masher to loosen up big chunks of daal

* Step 4

In another pan, heat water and add sugar to it.Boil it nicely. When daal gets roasted and cooked, add this sugary water to it. Mix nicely, lower the flame, cover it with the lid for 5-7 minutes till the daal halwa absorbs all the water.

* Step 5

Remove the lid, add the remaining ghee and roast a bit more, add cardomom powder and maava with some fried nuts, leave some for garnishing. Serve hot!