By Niveditha Kalyanaraman
October 4th, 2023
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An exotic and mouth-watering dal halwa dessert, it is made with split green gram and sugar. It is one of the popular delicacies from the northern indian cuisine, particularly from the rajasthan state. It can be an ideal after-meal dessert and can be served warm or chilled with a scoop of vanilla ice cream.
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1 cup moong dal 1 tbsp rava / semolina / suji Water, for soaking ½ cup ghee / clarified butter 2 cup milk 1 cup sugar 5 cashew, chopped 5 almond, chopped ½ tsp cardamom powder
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Spinach leaves are great additions in salads and smoothies. They are tender and nutrient dense and are a healthy choice.
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In a large kadai, heat ½ cup ghee and add 1 tbsp rava. Roast on low flame until the rava turns aromatic. Now add in prepared moong dal paste and mix well. Keeping the flame on medium, mix until the moong dal absorbs the ghee.
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Cook until the mixture turns crumble and grainy texture. After 20 minutes, the mixture turns crisp. Now add 2 cups of milk and a few saffron. Stir continuously, until the mixture absorbs all the milk.
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The mixture will start to hold shape leaving the kadai. Now add 1 cup sugar and mix well. The sugar starts to melt and turns the mixture watery. Continue to cook on low flame breaking lumps in between. Cook until the mixture starts to separate the ghee and turns golden brown.
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Now add 5 cashew, 5 almond and ½ tsp cardamom powder. Mix well. Finally, enjoy moong dal halwa garnished with more nuts.
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