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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. 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 particular recipe, we must 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. Make ready 1/2 cup Mung dal (Petite yellow lentils) soaked in water overnight
  2. Get 1/2 cup Caster sugar
  3. Prepare 1/4 cup melted ghee (or unsalted butter)
  4. Prepare 150 ml milk
  5. Prepare Few strands of saffron
  6. Prepare Ground Cardamom to garnish
  7. Make ready 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 is going to wrap it up with this exceptional food saffron and mung dal halwa (saffron and petite yellow lentil fondant) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!