Saucepan@saucepan · Shared this recipeFollowIndian · dessertMoong Dal HalwaA rich Indian dessert made with moong dal, ghee, saffron, and cardamom, cooked slowly until it leaves the sides of the pan.total6 hr 50 minprep6 hrcook50 minservings3Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Moong Dal Halwa to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings0.5 cup moong dal [120 grams], also known as split moong bean lentil0.5 cup ghee, also known as clarified butter0.5 cup sugar [add 1-2 tablespoons more for sweetness]2 cup + 2 tablespoons milkpinch of saffron strands4 green cardamom, seeds take out and crushed using a mortar and pestlesliced nuts, to garnish [I used chopped almonds, pistachios and cashews]3 tbsp water, to grind the dalchandi ka vark, also know as edible silver leaves [optional, for garnish]StepsClear checksTap an ingredient or step to check it off.1Step 1: Wash and soak the moong dal overnight. Drain the water and set aside. If you can't soak the dal overnight, soak for at least 4 hours.2Step 2: Using your blender or food processor, grind the dal using very little water. I used around 3 tablespoons, start with 1 tablespoon and add more as required to grind.3Step 3: Meanwhile heat ghee in a pan on medium heat. Once the ghee is hot add the grind dal to the pan.4Step 4: Keep stirring and cooking the halwa on low heat. Keep mashing with a spatula so that there aren't any lumps.5Step 5: Meanwhile heat 2 cups + 2 tablespoons of milk. Once the milk is warm, take out 2 tablespoons from it in a bowl and add saffron strands to it. Set aside.6Step 6: Cook on low flame till raw smell goes away and color changes a bit. This will take around 20 minutes and at 20 minutes you will also notice ghee oozing out of the sides.7Step 7: Once the dal is roasted, add the 2 cups warm milk to it. Cook for 3-4 minutes, stirring constantly.8Step 8: Now add the sugar, soaked saffron milk, crushed cardamom and chopped nuts (if using).9Step 9: Cook on low heat, keep stirring every now and then. First it will be all liquid-y as the sugar melts.10Step 10: Keep stirring till halwa leaves sides of the pan, around 15-20 minutes.11Step 11: Remove heat from pan, transfer halwa to serving bowl, garnish with some nuts and serve immediately!getsaucepan.com/r/6596345c-cd38-4e21-a5b8-710ff2e4c516 · Original: https://www.cookwithmanali.com/moong-dal-halwa/
