Moong Dal HalwaImage Credit source: getty image
In winter, moong dal halwa not only doubles the fun of this season, but it is also beneficial. Moong dal is rich in protein and all the ingredients in its halwa except sugar are healthy. For example, dry fruits, nuts and desi ghee are added to it, which are very beneficial and also keep the body warm. People avoid making moong dal halwa at home because it takes too long to make. Actually, roasting lentils is the most time consuming and hands also get very tired in this work. If you also want to make moong dal halwa, but are looking for a recipe by which it can be made in less time, then you can follow the recipe given here step by step.
Moong dal halwa melts on the tongue, but only the one who makes it knows how much hard work goes into making it. At present, this winter you will not have to put much effort in making Moong Dal Halwa. To make instant halwa, see the recipe given here.
You will need these ingredients
If you want to make halwa quickly then you should use unpeeled moong dal instead of peeled dal, because you do not have to wash it, hence it saves time. Pick the pulses and soak them in water overnight. If you want to make halwa just for yourself, then half a cup i.e. about 100 grams of dal will be enough. Apart from this, you will need equal amount of ghee. 4 green cardamom powder, 1 spoon raisins, 15-16 cashews, 7-8 almonds, 10-12 pistachios, 150 grams sugar. If you like less sweet then do not add more sugar. If you want, you can also take a little mawa to enhance its taste.
This is the bonus tip of halwa
Generally, we fry moong dal after grinding it and hence it takes a lot of time, because first the moisture dries up and then it slowly turns golden. If you are making halwa of at least 1 kg of lentils, then it takes hours to prepare it, hence first keep the soaked lentils in a sieve for some time. Once the water drains out, roast it in some ghee while stirring continuously till the moisture reduces.
How to make instant halwa?
When your dal is roasted, put it in a coarse grinder and grind it, which will make your halwa grainy. Now once again start frying it with ghee. In this way the pulses will be roasted quickly, because there is no moisture left. Meanwhile, keep the syrup in another pan to prepare and when it is ready, add it to the roasted lentils and also add dry fruits. If you find the halwa dry then you can increase desi ghee which improves the taste and texture. If you want, you can cut or crush dry fruits and nuts and fry them in ghee, which makes them crunchy. In this way, your moong dal halwa, which takes hours to prepare, can be made in a short time.