Wednesday, 27 August 2014

MOONG DAL HALWA

CHEF BB www.facebook.com/bbctp6
MOONG DAL HALWA

ING
200 gms                                 Split yellow gram skinless (dhuli moong dal)
200 gms                                 sugar        
200 gms                                 fat (desi ghee)
50 gms                                   khoya grated
50 gms                                   dry fruit, julliens (Almond, cashew and dry coconut)

MOP
          Soak yellow grams for 30 mins, Drain and grind the moong dal coarsely without water. Prepare one-string sugar syrup with sugar and one and half cups of water. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns brown (not golden brown) . This needs time and patience. Do not rush through this step. Add the sugar syrup and hot boiling water if needed . Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with dry fruits.

Tip :-
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.
COPY RIGHTS RESERVED BY @CHEF BB
Love food & beverage like chef B.B.
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