By Tarishi Shrivastava
September 16, 2024
An easy classic South Indian glossy dessert recipe made with green moong dal and sugar. Unlike other traditional halwa recipes, it has a glossy and smooth texture, generally, this dessert is made during the festival season to be shared during the feast. Here is how to make this:
1 tsp ghee ½ cup moong dal 2 cup water For halwa: ¼ cup ghee 2 tbsp wheat flour ¾ cup sugar pinch saffron food colour ¼ tsp cardamom powder For dry fruits: 1 tbsp ghee 2 tbsp cashew/kaju 2 tbsp raisins/kishmish
In a pressure cooker heat ghee and roast moong dal. Add water and mix well.
Cover and pressure cook for 3 whistles. Cool the dal completely and blend to a smooth paste. Keep aside.
In a large kadai heat ghee and roast wheat flour. Roast until the flour turns aromatic and lump-free.
Further, add moong dal paste. Stir and cook making sure the dal paste is well combined.
Cook for 5 minutes or until the mixture starts to thicken slightly. Add in sugar and mix well.
Dissolve the sugar keeping the flame on medium. Keep cooking for 15 minutes.
Now add a pinch saffron food colour and mix well. Keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.
In another pan, ghee, roast cashew, and raisins until the nuts turn golden brown.
Add roasted nuts over the halwa and add cardamom powder. Mix well.