Instant Moong Dal Halwa Recipe
Sharmila, my dear friend's own recipe of Instant Moong Dal Halwa is superb and too easy and tempting to resist. She roasts the dal, grinds it and stores it for future use.
Works perfectly for me.
The hubby and I are not big on these desserts but its a perfect indulgence for my two little monkeys when they come back from playing outside.
With her method, a small amount can be whipped up in no time at all. Its packed with protein and calcium and if you use a small amount of ghee and skim milk, its a low fat protein packed dessert for grownups too.
My two changes were that I used half milk and half water (instead of only water) and added some saffron (kesar) as well. It turned out creamy and delicious.
My daughter especially loved it.
By Bharti
Instant Moong Dal Halwa
Preparation
Dry roast 1 cup moong dal in a heavy kadhai over low flame till it is light brown, cooked and gives off an aroma.
Let it cool. Grind in a coffee grinder (What? You use it to grind coffee? Jeez...who does that?) Store it in an airtight bottle. I keep mine in the refrigerator.
Ingredients
- 1/4 heaped cup roasted dal powder
- 1/4 level cup sugar
- 1/2 teaspoon of ground cardamom (elaichi)
- a pinch or two of saffron
- 1/2 cup water
- 1/2 cup low fat milk
- 1 tablespoon ghee or butter
Method
Warm the ghee in a heavy based sauce pan or kadhai. Add the cardamom powder and mix for a few seconds. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.
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