Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) - Turned out great! Very moist.. Today I am sharing this Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)! A quick and easy dinner that is ready in under 40 minutes! I prepared this…» #halwa #indiandessert #dessertrecipe Halwa is usually made during the festival season and it is a dessert which is shared by everyone. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant). #newcookschallenge #glutenfree #glutenfreedessert #highprotein #naturallyhighprotein #eggfreedessert #mungdal #halwa #lentilhalwa #highfibre #vegetarian #indian #daal #lentils #saffron. This one is also gluten free. NEW POST Moong Dal Halwa - very famous Indian dessert made with moong dal (lentil) & flavored with ghee, saffron & cardamom! I topped it with some nuts & edible silver leaves! It's rich, delicious & a special dessert for special occasions! -@cookwithmanali.
Moong Dal or the husked yellow Moong Halwa is a popular confection in the northern and north western regions of India. This is made usually during the winter months. The lentils are slowly cooked in ghee releasing its rich, nutty aroma.
You can cook Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) with 7 Ingredients and 6 steps. See the following guide!
Ingredients for Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant):
- 1/2 cup Mung dal (Petite yellow lentils) soaked in water overnight.
- 1/2 cup Caster sugar.
- 1/4 cup melted ghee (or unsalted butter).
- 150 ml milk.
- Few strands of saffron.
- Ground Cardamom to garnish.
- Your choice of nuts (chopped) to garnish.
It is sweet and redolent of cardamom and saffron. Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert Add cardamom powder and saffron; set aside.
Step by step how to cook Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant):
- Drain the water from the mung dal and grind coarsely.
- In a non-stick pan, heat the ghee and add the coarsely ground mung dal. Roast for dal for about 10-15 minutes stirring continuously (until the raw mung dal aroma is gone). The dal mix should be a lovely golden yellow colour and fragrant.
- In a separate pan, warm the milk and dissolve in the sugar. Bring to boil. Take off the heat and stir in few strands of saffron to give the milk a lovely saffron hue..
- Add the hot sugary milk to the roasted mung dal. [The mixture will sizzle so be careful].
- Stir continuously until the milk is absorbed and ghee starts to separate..
- Take off the heat, mix in the ground cardamom. Plate the halwa garnish with cardamom and your choice of chopped nuts.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Moong dal halwa made with moong dal, sugar, ghee and cardamom powder. Pour the liquid stirring the dal mixture. Note I use milk and water at room temperature. I also added the saffron at this stage.