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Moong Dal Halwa using short cut method

Yields1 Serving

 1.5 cup moong dal aata
 2 tbsp sooji
 5 to 6 spoons ghee plus 1 spoon
 2 cups water
 1.5 cup sugar
 5 saffron strands
 3 tbsp milk
 1/4 tsp cardamom seeds powder
 2 tbsp milk powder ( optional)
 1 tsp rose water or a few drops rose or kewra essence.

1. Take hot milk in a bowl, add saffron strands and keep aside.
2. Heat a pan and dry roast moong dal aata on a slow flame for ten minutes.
3. The aata will change color and will become bit fragrant.
4. Remove from fire and transfer in a plate.
5. In a vessel take sugar and water and cook till sugar is fully melted. Add cardamom seeds and switch off the flame.
6. Take 5 spoon ghee in a pan and put semolina in it. Roast for 5 minutes on a medium low flame. Add in dry roasted moong dal aata and mix. Add in 1 to 2 spoons more ghee and start roasting on a low flame.
7. Keep roasting till aata takes deep color, becomes fragrant for about 15 to 20 minutes. Now pour in 1 ladle full of sugar syrup while stirring continuously. Add in rest of the sugar syrup and stir well.
8. Pour saffron milk and let cook on a low flame till the halwa thickens. Add 1/2 spoon ghee and mix.
9. The halwa will leave sides and come together. Switch off flame and add rose water/ a few drops kewra or rose essence and mix.
10. Transfer into bowl and garnish with roasted nuts and serve.