Moong dal halwa is an addictive and delectable halwa assortment produced using mung lentils and ghee (explained margarine). it is a mainstream and rich halwa formula from north India.

Moong dal halwa is generally made on celebratory or happy events like Holi, Diwali, relationships, and so on Utilize a non-stick container or Kadai to make this moong dal halwa.

Moong dal halwa is delectable and one of the desserts you can’t quit eating. yet, making this halwa takes a ton of time and exertion. So make this halwa on a day when you have a lot of time, persistence, and energy.

Planning Time: 6 hrs      Cook Time: 1 hr     Total Time: 7 hrs

INGREDIENTS

• 1 cup moong dal
• 9 to 10 tablespoon ghee (explained margarine)
• 4 green cardamoms
• 10 to 12 unsalted pistachios (cut into a mini piece.)
• 1 tablespoon raisins
• 1 cup full-fat entire milk
• 2 cups water
• 1 or 1.25 cups standard sugar or natural crude pure sweetener

Quick Steps to Follow:

Making Moong Dal Paste

• Douse the moong dal or mung lentils, in enough water for the time being or for 4 to 5 hours.
• Channel and afterward crush the moong dal to a smooth glue with 1/4 or 1/3 cup water.

Making Moong Dal Halwa

1. Dissolve ghee in a non-stick skillet.
2. Add the ground moong dal. Mix well
3. Continue mixing the halwa on a low to medium fire.
4. The halwa has the crude fragrance of the moong lentils and it should disappear totally before you start with the subsequent stage.
5. So till at that point, you need to mix and cook the halwa.
6. The halwa first is pale, at that point begins getting knotty, and afterward begins separating and getting isolated with the fat delivering from the sides.
7. Break the irregularities while blending.
8. Then when the halwa is cooking, in another dish or Kadai, take milk, water, and sugar.
9. Keep this skillet on the burner and mix so the sugar disintegrates.
10. On a low or medium fire, heat this milk-water-sugar blend till it reaches boiling point.
11. The moong dal combination should arrive at a granular consistency before you add the hot milk blend.
12. You ought to get a singed fragrance from the mung lentils and the tone ought to turn into a light brilliant.
13. The fat likewise ought to get isolated.
14. At the point when the milk combination reaches boiling point, add it to the seared mung lentils.
15. The combination sizzles, so are cautious while adding the hot milk and water blend.
16. Mix well. Stew and cook blending frequently.
17. The fluid ought to get assimilated and by and by you will see the ghee getting isolated.
18. Ultimately add cardamom powder, hacked pistachios, and raisins.
19. Serve moong dal ka halwa hot.
20. You can likewise decorate with any dry fruits and serve hot.

Notes

* 1 cup sugar is simply sweet which we like. For more pleasantness, you can add 1 or 2 tbsp a greater amount of sugar or add 1/4 cup sugar extra.

* the formula can be split or multiplied.