Name: Moong dal halwa (halwai style) recipe by Deepa Totlani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup yellow moong daal; 1 cup ghee; 1 cup sugar; 4 to 5 green cardomoms; 4 cups of water; 15 strands of Kesar; 100 grams of mawa(without sugar)

ABOUT Moong dal halwa (halwai style) RECIPE

This recipe is one of the most common desserts of India, but little time consuming and tricky to achieve perfect taste. I have EXPLAINED the recipe STEP by step to make it easy.It is amust try .Usually halwa sold is yellow in colour as food colour is added but originally its golden after its ready. ITS BASICALLY RAJASTHANI DESSERT BUT NOWADAYS available everywhere.

Instructions

SOAK 1 CUP YELLOW MOONG DAAL FOR 4 TO 5 HOURS AND STRAIN ALL WATER.
GRIND COARSELY IN GRINDER WITHOUT WATER.
THIS SHOULD BE CONSISTENCY.(KEEP ASIDE)
NOW IN ANOTHER PAN HEAT 4 CUPS OF WATER.
ADD 1 CUP SUGAR.
ADD 10 TO 15 KESAR STRANDS.
COOK TILL SUGAR MELTS AND KEEP ASIDE.
NOW TO MAKE HALWA ,HEAT 1 CUP GHEE IN HEAVY BOTTOMED PAN. (I HAVE USED COOKER TO MOVE HALDI EASILY)
WHEN GHEE HEATS A LITTLE SWITCH OFF GAS AND ADD GROUND DAAL.
SWITCH ON THE GAS AND MIX DAAL AND GHEE TOGETHER.
KEEP THE FLAME LOW AND KEEP STIRRING.(TO AVOID STICKING )
ADD 1 TSP BESAN AND STIR AND COOK WELL.(BHUNO)
AFTER 5 MINS THE DAAL AND GHEE WILL START THICKENING BUT CONTINUE TO COOK ON SLOW FLAME.
HALWA AFTER 10 MINS LITTLE YELLOWISH.
HALWA AFTER 15 MINS.(LITTLE MORE DARKER)
AFTER 20 MINS.(LITTLE MORE DARKER ) KEEP STIRRING.
AFTER 25 MINS GOLDEN IN COLOUR.
NOW ADD 4 TO 5 GREEN CARDOMOMS CRUSHED OR GRINDED.
STIR WELL TILL IT'S GOLDEN AND BY THIS TIME AROMA FILLS IN UR HOUSE.
NOW GHEE WILL ALSO START RELEASING AND DAAL WILL LOOSEN UP.
THIS MEANS YOUR DAAL IS NICELY DONE FOR HALWA.
WHEN GHEE START SEPARATING LIKE THIS,ADD SUGAR WATER WHICH IS PREVIOUSLY MADE.
MAKE THE FLAME HIGH AND COOK.
WATER WILL START BURNING AND DAAL WILL ALSO BE COOKED.
KEEP STIRRING IT TILL IT THICKENS.
ADD CHOPPED NUTS 1/2 CUP AND 100 GMS OF UNSALTED MAWA.
COOK ON HIGH FLAME STIRRING CONTINUOUSLY.
LOWER FLAME FOR SOME TIME AND U WILL NOTICE THE HALWA HAS LEFT THE PAN AND GHEE STARTS SEPARATING.
YOUR TASTY HALWA IS READY.

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