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Coconut Moong Dal Halwa Truffle

Apr-12-2016
Flavour Diary
180 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Coconut Moong Dal Halwa Truffle RECIPE

Moong Dal Halwa is a classic recipe from Rajasthan (India) and very much common in Uttar Pradesh too. This super tasty Halwa is prepared during winter months to keep your body warm and is commonly served at festivals and marriages .I have added dessicated coconut and coconut milk for extra flavouring but classic recipe doesn't call for this. Serve this traditional halwa in easier way just like truffles.

Recipe Tags

  • Veg
  • Medium
  • Rajasthan
  • Dessert

Ingredients Serving: 5

  1. Moong Dal: 1 cup
  2. Dessicated Coconut: 1/3 cup + 1/2 cup for rolling
  3. Ghee/butter: 1/2 cup
  4. Milk/Soya/Almond/Coconut Milk: 1 cup
  5. Sugar: 1 cup
  6. Water: 1 cup
  7. cardamom powder: 1/2 teaspoon
  8. Unsalted Fried nuts: 1/4th cup chopped (optional)

Instructions

  1. Soak Split Moong Dal for 3 hours. Drain the excess water and blend it to fine paste. In a non stick pan add ghee and the Dal paste and turn the heat on.
  2. Stir continuously until you get the beautiful aroma of moong dal. After stirring for 5 mins continuously you will find that the mixture is coming together.
  3. Now, you have to press and break the mixture after 5 minutes.
  4. Continue pressing and breaking the mixture for 8 more minutes, you will start to feel the beautiful aroma of the mixture.
  5. If you are not patient enough then follow this tip otherwise continue the above step for 15-30 minutes until you get fine granules or your mixture leaves out ghee.
  6. Tip: Blend the mixture for 15 seconds and you will have fine granules. Fry this mixture for 5 more minutes.
  7. While your dal is cooking on other burner heat up milk and water mixture to boil and stir in sugar and cook till sugar is dissolved.
  8. Add milk mixture, desiccated coconut and cardamom powder to the blended mixture and cook until the mixture comes together and its not sticking to the bottom anymore.
  9. You can stop at this point, garnish with dry fruits and serve, but if you want to make truffles/ladoos then make lime sized balls and roll it in dessicated coconut and keep it aside for cooling.

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Shipra Saxena
Apr-13-2016
Shipra Saxena   Apr-13-2016

Very nice recipe dear

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