Moong Dal Halwa is a wealthy, fragrant indian dessert crafted from yellow break up lentils, ghee, and sugar. It’s a festive favored, mainly at some point of winters and celebrations.
Substances:
1 cup yellow moong dal (cut up yellow lentils)
1 cup sugar
Half cup ghee (clarified butter)
2 cups milk
Half of cup water
4-5 cardamom pods (overwhelmed)
A few saffron strands (elective)
2 tbsp chopped almonds and cashews
1 tbsp raisins
Commands:
Soak and Grind: Wash and soak moong dal in water for three–4 hours. Drain and grind to a coarse paste without including water.
Put together Liquid blend: In a pan, mix milk, water, sugar, saffron, and cardamom. Warm it slightly till sugar dissolves. Set apart.
Roast the Dal: warmth ghee in a heavy-bottomed pan. Upload the moong dal paste. Cook dinner on low to medium heat, stirring continuously. The dal will start to bubble and splatter. Maintain roasting for 20–25 minutes until the raw smell disappears and it turns golden brown.
Upload Liquid: Slowly add the warm milk-sugar mixture, stirring constantly to keep away from lumps. The halwa will soak up the liquid and begin to thicken.
Very last contact: Stir till ghee begins separating from the sides. Upload chopped dry culmination and raisins. Cook for two–three more minutes.
Serve hot, garnished with more nuts. Moong Dal Halwa is wealthy, so enjoy it carefully for a satisfying deal with!
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