The first time I had this halwa was at +Angeethi, a get together with my friends some years back. I was not much into cooking at that time, hence did not try. After marriage, my husband had it in some restaurant and he did not like its taste. So whenever I wanted to make it, I was highly discouraged by him. But I was hell bent on making it, and made it on Holi. I super liked its taste, and to my surprise my husband was also floored. He had to change his opinion about Moong dal halwa. So guys, go ahead and have a colourful Holi!!.
I did not have saffron at home, so used kesar yellow food colour. Those of you who have it, soak it in warm milk and add to the recipe.
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 5
Ingredients:
Yellow Moong dal: 1 cup
Ghee: 6 tbsp
Cashew nuts: 10
Milk: 1 cup
Cardamom powder: 1 tsp
Sugar: 1 1/4 cup
Saffron strands few
Method:
- Soak moong dal for 5 hours, drain it and make a coarse paste.
- Heat ghee in a kadai, fry the cashew nuts and keep aside. Add moong dal paste and fry till golden brown on a low flame.
- Add boiled milk, cardamom powder, kesar yellow colour and stir it continuously till all the milk is absorbed.
- Add sugar and cook till the ghee separates.
- Garnish with cashews and serve hot.
Notes:
- You can add little water while making moong dal paste. But take care you don't add too much of it. If the water becomes excessive after grinding, strain it.
- Garnish with dry fruits of your choice.
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