Renu Goel’s Moong Dal(Pulse) Halwa
- Mar 4, 2017
- 2 min read
Origin of Halwa based deserts including Moong Dal Halwa can be traced back to 17 th century. The desert took birth probably somewhere in Turkey as Halwas are very popular in Western and Eastern, both Parts of the world and carry a branding of being “Turkish Delight”. To talk about Moong Dal (Pulse)Halwa in Indian Context, it’s a very popular & regularly relished sweet in Northern India and there is hardly any wedding reception or social party in which Moong Dal Halwa is absent on Host’s Menu.
Ingredients of “Moong Dal Halwa”;Moong Dal-150 grams, Pure Ghee(Desi Ghee)-100 grams,Khoya-100 grams,Sugar-150 grams, Green Elaichi Powder-1/4 th of tea spoon, Mix of Cashew Nuts & Almonds-50 grams.
Procedure for the preparation is; Water-wash the moong dal and leave it in water for 6 to 12 hrs. Thereafter take it out from water and grind it, ensuring that the stuff is not converted into thin paste. Post-grinding, fry the matter in Desi Ghee until it becomes light brown, hot & fried stuff. Thereafter mix 250 Ml of water with the fried stuff, stir the mixture well while keeping the pen of Halwa Mix still on gas burner. After the water got dried up, mix khoya in it, then put the sugar into it and further mix it and heat it up for some time .Then mix the elaichi powder and take away the halwa pen down from the gas burner. Now in little quantity of Desi Ghee, roast the pieces of Cashew nuts & Almonds for a minute or two. To observe the exact consistency of entire cooking process, watch Renu Goel’s Video on Moong Dal Halwa Recipe.
Then mix the roasted dry fruits with Halwa and Tasty Moong Dal Halwa is now ready to be served.
Tasty & Healthy Foods Recipes Expert Renu Goel has loaded her own recipe video for above on You-Tube Channel under the title “Renu’s Kitchen Expresso” . You can watch the entire recipe and subscribe the channel for her other wonderful recipes as well.
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