RITIKA NARULA

Moong Dal Halwa using short cut method

Moong Dal or Yellow lentil pudding is a classic Indian Dessert. It is quite popular during Indian weddings. IT is made with soaked Moong dal and takes lot of effort and time. Also the halwa is very rich in ghee. This is what gives it flavour and the roasting part takes the dessert to another level. Since it takes time to make it at home it cannot be made often .

 

 

Here i have made an attempt to make it in less time so it is a kind of short cut method and also it uses less ghee. WE are here using lentil flour or moong dal aata for the halwa. IT is widely available in the market these days. However , it is very easy to make it at home too. Since i always have moong dal flour in my pantry , I tried using that for my short cut halwa.

 

 

 

 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

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.

Ingredients

 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.

Directions

1

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.

Moong Dal Halwa using short cut method

2 thoughts on “Moong Dal Halwa using short cut method”

  1. Amazing. Very easy to prepare. Thanks Ritika ma’am for sharing such a short quick method for making delicious dessert. 😍🥰

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