Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)
Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something that I have loved my whole life.

Moong dal halwa is known for its labor-intensive process. Traditionally, you have to soak dal overnight and grind it and then stir, stir, stir the raw lentils If you're not familiar with this dessert, it's made with these petite yellow lentils, called moong dal: This dal, when combined with a bit of cardamom, some. Moong Dal or the husked yellow Moong Halwa is a popular confection in the northern and north western regions of India.

To get started with this recipe, we have to first prepare a few components. You can have saffron and mung dal halwa (saffron and petite yellow lentil fondant) using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

  1. Take 1/2 cup Mung dal (Petite yellow lentils) soaked in water overnight
  2. Prepare 1/2 cup Caster sugar
  3. Take 1/4 cup melted ghee (or unsalted butter)
  4. Prepare 150 ml milk
  5. Make ready Few strands of saffron
  6. Take Ground Cardamom to garnish
  7. Get Your choice of nuts (chopped) to garnish

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.

Instructions to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

  1. Drain the water from the mung dal and grind coarsely
  2. 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
  3. 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.
  4. Add the hot sugary milk to the roasted mung dal. [The mixture will sizzle so be careful]
  5. Stir continuously until the milk is absorbed and ghee starts to separate.
  6. Take off the heat, mix in the ground cardamom. Plate the halwa garnish with cardamom and your choice of chopped nuts

Petite yellow lentils (split and skinned mung beans) soaked and blended to a batter to make pakoda/Bhajji with onions and greens. Moong Dal is often used to make dishes where chickpea flour is used, such as pancakes, fritters /pakora etc. Moong Dal is often called petite yellow lentils in. Moong dal halwa is a luxurious yet lip-smacking sweet from the state of Rajasthan. My first experience with this halwa was at a cousins wedding.

So that’s going to wrap this up for this special food saffron and mung dal halwa (saffron and petite yellow lentil fondant) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!