MOONG DAL HALWA

YELLOW MOONG DAL HALWA

• This halwa is delicacy of Rajasthan.Generally ,we  prepare it in festive seasons like diwali, holy. 
• It tends to keep body warms in winter seasons.It is rich & delicious dessert.

INGRIDIENTS:

• SPLIT YELLOW  MOONG LENTIL -1 CUP
• DESI GHEE-3/4 CUP
• SUGAR-1/2CUP(AS PER TASTE)
• CASHEW NUT -15 PIECE
• PISTACHIO-15 PIECE
• RAISIN -1 TBSP
• CARDAMOM POWDER-1 TSP
• MILK-3 CUP
• SHREDDED COCONUT-1/2  BOWL

METHOD:

• WASH THE MOONG DAL FROM WATER.SOAK IT OVERNIGHT IN WATER.
• COARSELY GRIND THE SOAKED LENTIL IN GRINDER WITH MINIMUM WATER.
• NOW ADD THE GRINDED MOONG DAL & DESI GHEE AT THE SAME TIME IN THE THICK BOTTOM PAN & BASK IT IN MEDIUM FLAME.
• LET IT SAUTE TILL IT CHANGE THE COLOR.
• ADD ALL DRYFRUIT.
• NOW ADD LUKEWARM MILK, SAFFRON,GRINDED SUGAR,CARDAMOM POWDER IN IT.
• NOW KEEP  IT IN  SLOW FLAME AND STIR IT WELL.
• AFTER FEW MINUTES THE HALWA OOZING OUT THE EXTRA GHEE & LEAVE THE  SURFACE OF THE  PAN.
• IT IS READY NOW.
• DECORATE IT WITH SHREDDED COCONUT.

 TIPS:

• U CAN ADD WATER IN THE PLACE OF MILK BUT MILK MAKES IT  MORE TASTY.
• UNLIKE OTHER HALWA ,WATER/MILK RATIO WILL BE THRICE OF DAL QUANTITY.
• IN THIS SHEERA THE AMOUNT OF GHEE /BUTTER & LENTIL SHOULD BE SAME OR LITTLE BIT LESS OTHERWISE IT WILL NOT COME-OUT WELL.
• IF U WANT IT MADE BY MOONG DAL BATTER.THEN ADD NORMAL TEMPERATURE GHEE & BATTER IN PAN  AT THE SAME TIME.MIX IT WELL .THEN KEEP IT ON BURNER.
• IF U ADD GHEE FIRST,LET IT HOT ,THEN ADD BATTER,THE BATTER TENDS TO STICK ON THE BOTTOM.
• IF U ADD RAVA (OF 1 MEDIUM TBSP) IN GHEE ,COOKED IT PROPERLY THEN ADD DAL BATTER ,THAT WILL ALSO NOT STICK ON THE BOTTOM .

FOR SERVING:

• U CAN MAKE ROUND BALL OF IT LIKE LADOO SHAPE.SERVE IT IN PAPER MOULD.