Instant Moong Dal Halwa is very good to eat, know the method of making it.
If you are short of time, then make Moong Dal Halwa quickly without soaking the lentils and please your guests by serving this tasty dessert. necessary ingredients
Moong Dal – 1 cup (200 grams) Sugar – 1 cup (200 grams) Ghee – ½ cup (125 grams) Full cream milk – 500 ml Cashews – 20 to 25 (chopped) Almonds – 20 to 25 (chopped) Raisins – 2 tbsp Pistachios – 15 to 20 Powder – Cardamom (6 to 7) Method –
Wipe the mung dal with a cloth and take it. Heat the pan and fry it while stirring continuously until it turns golden brown. As soon as a nice aroma and golden brown color comes from the dal, the dal is ready to be roasted. Take it out in a plate and let it cool slightly. It takes 5 minutes to fry the lentils Put the lentils in a mixer jar and grind them very coarsely.
Open the lid of the jar and take out the ground pulses only after 1 minute because the ground flour may fly away. Put 3 to 4 tablespoons of ghee in the pan. Add ground lentils to it and fry for 5 minutes until it turns light golden brown. A nice aroma comes from the lentils when roasted. Add milk to roasted lentils and mix. During this time keep the flame low.
Add 1 cup water to it and let it cook slowly. Keep stirring the halwa with a spoon in between so that there are no lumps in it. To roast dry fruits, add some ghee in another pan and heat it. When ghee melts, add chopped cashews, almonds and raisins, fry lightly and take out in a plate. When the halwa becomes thick, add sugar to it and cook the halwa while stirring. After this, save some dry fruits and add roasted dry fruits to the halwa and mix. Add some ghee and cardamom powder to the halwa.
Cook the halwa a little more. Add the remaining ghee to the halwa, mix it and cook it for 1 to 2 minutes. Halwa is ready. Take it out in a plate. Instant moong dal halwa is ready. Ghee has come out of the halwa and ghee is floating on top also. Garnish this delicious halwa with roasted nuts and pistachios.
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