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Moong Dal Halwa

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  Moong dal 1 Cup (16 tbs), roasted (Yellow Dal)
  Chana dal 3⁄4 Cup (12 tbs), roasted (Split Chick Peas)
  Sliced jaggery 1 1⁄2 Cup (24 tbs)
  Almonds 1 Tablespoon, blanched
  Raisins 1 Tablespoon
  Pistachios 1 Tablespoon, sliced (For Garnish)
  Cardamom 1⁄4 Teaspoon
  Coconut cream 1 Cup (16 tbs) (First Extract)
  Coconut cream 2 Cup (32 tbs) (Second Extract)
  Saffron strands 1⁄4 Teaspoon

Roast the dals together till they turn a golden -brown ana impart a strong aroma.
Wash them well ana soak in 4 cups water for 15 minutes.
Grind the almonds to a paste ana set aside.
Cook the dals for 10-15 minutes.
They should turn to mash on pressing lightly.
The chick peas will, however, remain a little crunchy even after cooking.
Mash the dals in the vessel with the hack of a thick spoon.
In a thick-bottomed vessel put in the second extract coconut cream and mix in I the almond paste.
Add the raisins arid heat on a low flame till it comes to a boil and then add the mashed dals.
Mix well and continue stirring so that the bottom does not burn.
When this mixture comes to a boil add the first extract cocoriut, cream.
Before it comes to a boil again add the sliced jaggery and turn off the flame.
Continue stirring till the jaggery melts.
Take a teaspoon of the hot coconut milk and crush the saffron strands in it with the back of a spoon.
Put this back into the/pudding.
Then add the cardamom powder and keep covered for 5 minutes.
Serve hot or chilled in individual cups, garnished with the sliced pistachios

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