100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
How to make Moong Dal Halwa:
- Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
- Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
- Heat water in a pan, add sugar and boil the mixture till sugar melts.
- Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
- Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.
A delight from Jodhpur for Diwali and the coming winters and weddings-
Daal Badam ka Halwa.
A classic dish and a recipe from Rajasthan is Moong dal ka halwa. But Jodhpur has been always a level high with its Royal endeavour in all aspects and specially the food/culinary too. So adding Almonds to give its royal touch, hete is MoongDal Almonds Halwa for you all.
(Moong)Dal – Badam ka halwa
Yellow moong dal – 1 cup
Almonds/Badam – 1 cup
Mawa – 1 cup
Ghee – 1 1/2 to 2 cups
Sugar – 1 1/2 to 3 cups
Milk – 1 cup
Water – 2 cups
Badam cutting – 1 tbspn
Elaichi powder – 1 tspn
Javatri Jaifal powder – 1/2 tspn
Saffron threads – soaked in milk/water
Wash and soak moong dal for 3 – 4 hours.
Wash and soak almonds/badam for 2 hours.
Grind coarsely daal in the blender with out water and keep separate.
Remove the skin of almonds and grind coarsely without usage of water. Keep aside separately.
Heat ghee in a pan and add grounded dal.
Stir it continuously and roast till it turns light brown (say about 60 to 70% ) and gives out the fragrance.
Add grounded almonds to the half roasted daal. Mix well and roast them together.
Alternatively, roast daal completely, then remove it. Then roast almonds separately and then mix both well.
When both daal and badam are roasted say about 95%, Add mawa and mix well. Roast for few mins and off the flame.
In other pan add water and sugar. Boil and make a single thread syrup. Boil milk separately.
Once milk is boiled, add to the roasted moong dal badam mix and stir continuously.
One can skip adding milk completely. But adding milk gives a nice texture to the halwa.
When milk is evaporated, add the sugar syrup to it and keep stirring until thick consistency. As water gets evaporated, ghee starts leaving sides. This indicates that halwa is ready..
Add cardamom powder, javatri Jaifal powder and saffron threads and mix well.
Garnish with alomond cutting.
Serve when hot!! Best enjoyed with moong dal pakoras…