Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). One of my favorites food recipes. This time, I’m gonna make it a little 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 popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something which I have loved my whole life.
In a non-stick pan, heat the ghee and add the coarsely ground mung dal. The dal mix should be a lovely golden yellow colour and fragrant In a separate pan, warm the milk and dissolve in the sugar. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) instructions. Drain the water from the mung dal and grind coarsely.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook saffron and mung dal halwa (saffron and petite yellow lentil fondant) using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Saffron and Mung dal halwa
(Saffron and Petite yellow lentil fondant):
- Make ready 1/2 cup Mung dal (Petite yellow lentils) soaked in water overnight
- Get 1/2 cup Caster sugar
- Get 1/4 cup melted ghee (or unsalted butter)
- Get 150 ml milk
- Get Few strands of saffron
- Make ready Ground Cardamom to garnish
- Make ready Your choice of nuts (chopped) to garnish
The taste is heavenly and it is super healthy for you. I love making this halwa, it is one of the basic halwa recipe which anyone can make. This halwa gets its taste from the roasting part, so keep cooking the halwa in ghee till it gets nice and golden. The moong dal or yellow lentils cooked over low heat makes a royal fudge or more commonly known as Moong dal halwa, a delicacy of India.
Steps to make 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
This halwa gets its taste from the roasting part, so keep cooking the halwa in ghee till it gets nice and golden. The moong dal or yellow lentils cooked over low heat makes a royal fudge or more commonly known as Moong dal halwa, a delicacy of India. Though we are not much fond of sweets but I must confess we are definitely halwa-holics especially in winters. My family simply loves it, so this halwa ranks on top of priority to be cooked over whole wheat, semolina or gram flour halwa. Saffron(केसर) Hindi Name: केसर A unique flavored spice, made from the dried stamens of the crocus flower.
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