How to Prepare Yummy Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant). #halwa #indiandessert #dessertrecipe Halwa is usually made during the festival season and it is a dessert which is shared by everyone. Moong dal halwa is known for its labor-intensive process. Traditionally, you have to soak dal overnight and grind it and then stir, stir, stir the raw lentils If you're not familiar with this dessert, it's made with these petite yellow lentils, called moong dal: This dal, when combined with a bit of cardamom, some. #MoongDalHalwa #Winters #Halwa #KKitchen #kunalkapurrecipes Moong Dal Halwa - Ground mung bean(split & husked) cooked with sugar syrup, flavoured with saffron & cardamom.

The lentils are slowly cooked in ghee releasing its rich, nutty aroma. It is sweet and redolent of cardamom and saffron. Yellow mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook and easy to digest. You can cook Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

1. You need 1/2 cup of Mung dal (Petite yellow lentils) soaked in water overnight.
2. It's 1/2 cup of Caster sugar.
3. Prepare 1/4 cup of melted ghee (or unsalted butter).
4. It's 150 ml of milk.
5. You need of Few strands of saffron.
6. It's of Ground Cardamom to garnish.
7. Prepare of Your choice of nuts (chopped) to garnish.

It is high in dietary fiber and an excellent source of protein, making this a healthy choice for vegans, vegetarians, and omnivores alike. Moong dal halwa is an addictive and delicious halwa variety made from mung lentils and ghee (clarified butter). it is a popular and rich halwa recipe from north India. Moong dal halwa is delicious and one of the sweets you cannot stop eating. but making this halwa takes a lot of time and effort. Moong dal halwa made with moong dal, sugar, ghee and cardamom powder.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) step by step

1. Drain the water from the mung dal and grind coarsely.
2. In a non-stick pan, heat the ghee and add the coarsely ground mung dal. Roast for dal for about 10-15 minutes stirring continuously (until the raw mung dal aroma is gone). The dal mix should be a lovely golden yellow colour and fragrant.
3. In a separate pan, warm the milk and dissolve in the sugar. Bring to boil. Take off the heat and stir in few strands of saffron to give the milk a lovely saffron hue..
4. Add the hot sugary milk to the roasted mung dal. [The mixture will sizzle so be careful].
5. Stir continuously until the milk is absorbed and ghee starts to separate..
6. Take off the heat, mix in the ground cardamom. Plate the halwa garnish with cardamom and your choice of chopped nuts.

Pour the liquid stirring the dal mixture. Note I use milk and water at room temperature. I also added the saffron at this stage. Moong dal halwa is a luxurious yet lip-smacking sweet from the state of Rajasthan. My first experience with this halwa was at a cousins wedding.

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