|1.||Moong dal 1/3 cup|
|2.||Jaggery, small chunks, 1/3 cup or to taste|
|3.||Ghee 1/3 cup (recommended for taste and halwa consistency) or to taste|
|4.||Cashews, pieces, 1 tablespoon|
pieces, 1 tablespoon
powder 1/2 teaspoon
2.5 times the moong dal quantity
|8.||Water 1/6 cup|
Washing is a mandatory step to remove dirt and at least some of the pesticides.
Wash moong dal two times.
Strain the water completely.
moong dal till it turns golden brown on low flame.
If you are frying large quantity of dal, set the flame to medium. When the dal starts to change color, set the flame to low and continue to fry.
|3.||Grind moong dal to a powder after this dal has cooled.|
|4.||Boil the milk and keep it hot.|
jaggery and water.
Boil till the jaggery dissolves and keep it hot.
a thick bottom utensil.
If you will use the same utensil as in Step 2, wash and dry it before using the same.
two tablespoons of ghee.
Add cashews and almonds.
Fry till the cashews become golden brown.
Transfer to a bowl and keep aside.
a tablespoon of ghee to the utensil you used for frying the nuts.
Add moong flour.
Fry for a minute.
Mix till the flour absorbs the milk.
the remaining ghee.
Strain the jaggery syrup.
Mix till the mixture becomes a mass and ghee starts to separate.
Add nuts and cardamom.
dal halwa is ready.
|TIPS||How to make Moong Dal Halwa|
|1.||Use banana slices as a side dish and or a scoop of ice cream as a topping, while eating or serving, for a fine eating experience.|
|2.||Add pista to make the halwa tastier.|