Do you know that you should soak mung dal for 2 hours and then grind it? After that, fry dry fruits in ghee. Meanwhile, I am also aware that you should mix besan (gram flour) and semolina (suji). The ground dal should be mixed with this batter and then fried. This recipe is a delightful dessert that combines the richness of ghee, the sweetness of sugar, and the nutty flavors of dry fruits to create...
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Soak the moong dal in water for 2 hours and then grind it into a coarse paste.
Heat ghee in a pan and fry the chopped dry fruits until golden brown. Remove and set aside.
Mix besan and suji together in a bowl.
Combine the ground moong dal paste with the besan and suji mixture.
Heat ghee in a pan and fry the moong dal mixture until it turns golden and aromatic.
Add water, sugar, cardamom powder, saffron (if using), and food color to the pan. Stir well until the sugar dissolves and the mixture thickens.
Add khoya and mix thoroughly. Cook until the halwa reaches the desired consistency.
Garnish with the fried dry fruits and serve warm.
Ensure the moong dal is soaked for at least 2 hours to achieve the right texture.
Fry the dry fruits in ghee for added flavor and crunch.
Cook the halwa on low to medium heat to prevent burning and ensure even cooking.
Adding saffron is optional but enhances the flavor and color of the halwa.
Use fresh khoya for the best taste and texture.
Why should I soak the moong dal?
Soaking the moong dal softens it and makes it easier to grind into a coarse paste, which is essential for the texture of the halwa.
Can I skip the saffron?
Yes, saffron is optional and only adds color and a subtle flavor. The halwa will still taste delicious without it.
What type of dry fruits can I use?
You can use cashews, almonds, pistachios, or any other dry fruits of your choice.
Can I use less ghee?
Ghee is essential for the flavor and texture of traditional moong dal halwa, but you can reduce the quantity slightly if desired.
How do I store leftover halwa?
Store leftover halwa in an airtight container in the refrigerator. Reheat it in a microwave or on the stovetop before serving.
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