Moongdal Halwa

Prep time: 5 mins Cooking time: 15 mins


Ingredients

  • 1 cup moongdal(yellow split gram) soaked overnight or atleast 4-5 hours

  • 1 cup ghee

  • 3/4 cup jaggery powder or sugar

  • 2 tablespoon milk

  • 1/2 teaspoon cardamom powder

 

Instructions

  1. Clean the soaked moong dal and drain all the water. Be sure to drain most of the water.

  2. Blend it to a coarse paste. You can make it a smooth paste too. Whichever you prefer.

  3. Mix 1/2 cup ghee to the blended paste in a bowl and transfer it to a kadai and then turn on the flame.

  4. Keep the low flame and keep stirring so lumps don't form.

  5. Stir and cook until the raw smell goes away. Add 2tbsp milk and mix.

  6. Add jaggery powder/sugar and add rest of the ghee and mix.

  7. Once the jaggery is melted and it starts to form dough like.

  8. Keep stirring until ghee separates in the sides.

  9. Add cardamom powder and mix.

  10. Serve with some pistachios or almonds and kesar strands.

 

Pictorial Instructions


Preparation




Clean the soaked moong dal and drain all the water. Be sure to drain most of the water.

Blend it to a coarse paste. You can make it a smooth paste too. Whichever you prefer.

Mix 1/2 cup ghee to the blended paste in a bowl and transfer it to a kadai and then turn on the flame.







Keep the low flame and keep stirring so lumps don't form.

Stir and cook until the raw smell goes away. Add 2tbsp milk and mix.

Add jaggery powder/sugar and add rest of the ghee and mix.














Keep stirring until ghee separates in the sides.

Add cardamom powder and mix.












Serve with some pistachios or almonds.











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