Moong Dal Halwa using Condensed Milk
Usually moong dal halwa is prepared using mawa but during festivals mawa is available in very less quantity. So, in case mawa is not available we can prepare it using condensed milk as well very easily.
हिन्दी में पढिये : Moong Dal Halwa using Condensed Milk Recipe
ngredients ro easy Moong Dal Halwa
- Soaked moong dal - 1/2 cup (100 grams)
- Condensed milk - 1 cup (250 grams)
- Ghee - 1/2 cup (100 grams)
- Cashews - 10 to 12
- Almonds - 10 to 12
- Pistachios - 1 tbsp
- Green Cardamom - 6 to 7
How to make Moong Dal Sheera using condensed milk
For making moong dal halwa, rinse the moong dal thoroughly and soak in for 2 hours in water. After 2 hours, remove the excess water from the soaked dal. Place the dal in a mixer jar and ground it coarsely.
Cut the almonds and cashews into small chunks. Stone grind the green cardamom and remove the peels. Now stone grind the seeds to make a coarse powder.
After grinding the dal, heat a wok on flame then to it add less than 1/2 cup ghee into it and let it melt. When the ghee melts, to it add ground moong dal and stir constantly on medium flame until it turns golden brown in color (stir the dal well with bringing the ladle to the bottom of the wok).
When the dal turns golden brown,emits good fragrance and ghee starts separating from it, then reduce the flame to medium. After this, add 1.5 cups of water and condensed milk to it (condensed milk has sugar and milk particles in equal quantity).
To make the dal puffy, let it cook on the low flame and stir at regular intervals. After this, add half of the chopped cashews and almonds and green cardamom powder. Mix everything really well and keep stirring constantly until roasted well.
When the halwa gets thick in consistency, add some more ghee to it and mix well (ghee added to the halwa later enhances the taste). Halwa is ready, transfer it to a separate plate. Pour some more ghee to the halwa to enhance the taste and flavor.
Moong dal halwa with condensed milk is ready. Garnish with some chopped almonds and cashews and serve steaming hot and relish eating this super yummy and lip smacking moong dal halwa.This halwa keeps good for up to 4 to 5 days.
- Use a non stick wok for roasting the dal. This makes roasting the dal convenient and easy. Also the it doesn't stick to the wok.
- To enhance the color of halwa you can add some food color to it.
- For 3 to 4 members
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