Easy Moong Dal Lentil Halwa
Equipment
- Equipment:
- Non Stick sauce pan & Silicon spatula
Ingredients
- Ingredients:
- 1/2 cup Yellow split moong dal lentils
- 1 cup organic sugar
- 1/2 cup ghee plus more
- 1/2 cup whole milk or evaporated milk
- A pinch of saffron
- 1 tbs pistachios
- 1 tbs almonds
- 1/4 tsp green cardamom powder
Instructions
- Instructions:
- Wash the moong dal 3 or 4 times till the water runs clear. Soak it for at least 1/2 an hour. Drain well in a strainer and set aside.
- Add half the ghee to a non stick sauce pan or wok and roast the washed moon dal lentils. At first they would stick to the pan a bit because they are wet. Keep stirring till the raw smell goes away and you get a whiff of the aroma of roasting dal. At this stage when they are lightly golden, switch off the stove remove and set aside to cool.
- Grind the lentils in a grinder or Vitamix blender with milk and sugar to a not too coarse or fine paste. It's nice to have them slightly grainy.
- Add the remaining ghee to the wok and cook the ground lentil paste on medium low heat while stirring continuously so it doesn't brown at the bottom.
- Meanwhile take a pinch of saffron threads and dissolve them in milk. You could first crush them using the mortar and pestle before adding milk to get a concentrated saffron extract.
- When the lentil paste thickens and starts leaving the sides, lower the heat and add the saffron extract and cardamom powder. Mix it well and continue stirring. Add some more ghee around the sides and keep cooking till it thickens and starts oozing out the ghee without sticking to the pan anymore. At this stage remove from the stove and leave it to cool.7. Blanch the almonds and pistachios, pound or chop coarsely.
- Serve the moong lentil halwa warm in a bowl or plate garnished with almonds and pistachios. Enjoy as a dessert after meals. It tastes good with roti or flat breads too.
Notes
Notes:
1. It is better to use soaked moong dal as it softens faster.
2. The halwa has to be cooked on low to medium low heat through out to get an even, smooth and light texture. High heat will burn the halwa quickly and there would be brown spots all over which will give it a burnt taste.
1. It is better to use soaked moong dal as it softens faster.
2. The halwa has to be cooked on low to medium low heat through out to get an even, smooth and light texture. High heat will burn the halwa quickly and there would be brown spots all over which will give it a burnt taste.