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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something that I have loved my whole life.

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. Moong Dal or the husked yellow Moong Halwa is a popular confection in the northern and north western regions of India.

To begin with this particular recipe, we must prepare a few ingredients. 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.

The ingredients needed to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

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

Note I use milk and water at room temperature. I also added the saffron at this stage. Moong Dal Halwa is a famous Indian dessert, especially made during winter months. It's made using moong dal (a lentil) and flavored with ghee, saffron and cardamom.

Instructions to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

  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

Halwa - the most common Indian dessert which is made in every household. I knew about Moong Dal Halwa (Sweet Yellow Lentil Pudding) - the rich and creamy pudding recipe which is enjoyed and cherished throughout Rajasthan where it is believed to be made during the Winter due to the fact that this dessert keeps the body warm. 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. I have tweaked the recipe by using yellow moong dal instead of green split dal.

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