Mung Daal Halwa

 

Mung Daal Halwa

Mung Daal Halwa

About This Recipe

Mung Daal Halwa is a traditional Pakistani dessert made from roasted split mung beans, lentils, and spices. This rich, creamy halwa is infused with cardamom for an intense flavor profile. It's often served at festivals, weddings, and other special occasions due to its sweetness and complexity of flavors. Making Mung Daal Halwa may seem intimidating at first but it’s not very difficult to pull off; you just need a few ingredients such as mung daal (split green moong dal), sugar or jaggery, pure ghee (clarified butter) and a few spices like cloves and cardamom. The trickiest part is roasting the lentils until they turn golden brown; if that’s done correctly it will result in a scrumptious treat that your family and friends won't be able to get enough of!

Health Benefits

Mung dal halwa is a traditional Indian dessert! It's filled with health benefits and can be enjoyed as an occasional treat. The mung dal provides protein, healthy polyunsaturated fatty acids due to the ghee used in the recipe, vitamins and minerals like iron, calcium, and magnesium, and dietary fiber which helps with digestion. The mix of cardamom powder and saffron used in the dish also contributes antioxidant effects that can help prevent oxidative damage to cells. All these nutrients combined make it great for heart health as they reduce cholesterol levels while also contributing to healthy weight management. Plus its delicious flavor will make you forget your even eating something good for you!

Fixings

• Yellow moong dal, 1 cup (split yellow gram)
• Saffron 1 tablespoon
• 1 tbsp. warm milk
• 0.5 cups ghee
• 1 cup of hot milk
• One sugar cup
• Cardamom (elaichi) powder, 1/2 teaspoon
• Almond (badam) 2 tablespoons for decorating

Procedure

1. Soak the yellow moong dal in enough water to cover for three hours before making moong dal halwa.
2. Drain. Blend in a blender thick glue structure turns. Put aside.
3. Blend 1 tablespoon of warmed milk in with the saffron, then put the combination away.
4. In a pan, heat the ghee. Add the yellow moong dal glue. Cook for 23 to 25 minutes, mixing continually.
5. Mix well, then, at that point, add the milk and 1 cup of warm water. Cook, mixing continually, for 5 to 7 minutes over a medium burner.
6. Mix constantly for 5 to 7 minutes on a medium fire after adding complete and complete mixing.
7. Mix completely, blend them saffron-milk blend an atheist for 4 minutes on a medium continually while continuously mixing.
8. You can serve the moong dal halwa warm with almond garnishing.