Saturday, 5 December 2009

Moong Daal Halwa


  • Yellow Moong Daal (Dhuli) : 1 cup
  • Sugar:1 cup
  • Saffron (Kesar): a pinch
  • Milk: 2.5-3 cups
  • Ghee : 1 cup
  • Almonds: 10 pieces (Soaked in water for 6 hours)


  1. Soak Moong Daal for 4-6 hours and grind it coarsely with a little water.
  2. Soak saffron in 3 tbsp milk.
  3. Peel the almonds and chop them.
  4. Heat ghee in a thick bottomed pan and add Moong daal. Cook it on low flame till dal turns brown. Stir it continuously.
  5. Add sugar, saffron to it. Keep stirring.
  6. Add milk and stir it properly so as to avoid forming lumps.
  7. Keep stiring till it achieves a uniform consistency on high flame (~ 5 mins).
  8. Garnish with chopped almonds and serve hot.
You can keep this halwa for 3-4 days, if refrigerated.

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