Poonam I love moong dal halwa and you've is just too tempting. Traditionally prepared with split and skinned green lentil ( moong dal), loads of ghee and sugar, this classic dessert is rich in calories and typically prepared throughout Rajasthan during winter months as it provides warmth and protects the body from bitter cold. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. Add the pre-mix to it and stir-fry for 4-5 minutes on low to medium flame. You can either use the moong dal powder or soak moong dal the previous night and grind it the next day in a mixer grinder. Would look forward to your feedback once you try it. Keep roasting the atta, stirring regularly, till the color turns dark and the raw smell disappears (about 10 minutes). A dry pre-mix for the halwa is made ahead of time and stored in the refrigerator, using which you can prepare the moong dal halwa for your guests and loved ones within 15 minutes before serving. 2. Atom If pre mix is ready, we can prepare it more easily, will try this. When the ghee has melted, add atta and stir. Here I have used jaggery in place of sugar, to give a slight tweak and an additional health quotient to the halwa. This year, to add on one more halwa to the collection, thought of trying moong dal halwa same way as I prepared that. Garnish with chopped dry fruits like almonds, cashew or pistachio. I love moong dal Halwa, and yours looks just perfect. Your halwa reminds me of mom made moong dal halwa. You can add saffron for colour. Click on the highlighted words below for some lentil recipes. 2 Heat a little ghee in a Kadai and roast the cashew nut till it … The halwa should look separated and not sticky, and has a melt-in-mouth texture. Ingredients: Measurements used 1 cup = 240 ml. It is a classic Bengali mustard relish made by fermented mustard seeds. Stir frequently and cook till you get crumbles of the dal paste. Moong Dal is filled with protein and is low carb. Store it in an air-tight container in a refrigerator and use as per need. I wanted to try moong dal halwa only first when I posted that. This week's theme was proposed by yours truly. We Maharashtrians are big time foodie... Aliv che laadu is a traditional Maharashtrian sweet made with iron and calcium rich Garden Cress seeds. Made with the healthy goodness of fenu greek seeds (methi dana), whole whea... Maharashtrian cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. I have tried this halwa with jaggery, but those wish to add sugar, can replace jaggery with sugar. I now have your step by step recipe to follow and with the upcoming festivities definitely its a must try out recipe. Thank you Priya. If you try any of my recipes, do share your feedback. Moong Dal is one of the low carb dals when compared to others in the group. Thank you di. Slowly add low-fat milk to the milk. You may garnish the halwa with more slivered nuts and dry rose petals if you wish. It’s something that is loved by everyone and a traditional halwa recipe. Stir and … Happy Cooking ! I love this halwa and make it at home to satisfy sudden sweet cravings. Cook the halwa while stirring continuously. I hope you would love this Moong dal halwa with jaggery as much as we do. Now, add 1 tbsp ghee at a time and cook till it starts leaving the sides of the pan. A must try recipe ..wud definitely try by making a premix n adding jaggery in it .. ), Dham - Traditional food of Himachal Pradesh, Methi Gond ke Ladoo / Winter Special Fenu Greek Seeds and Edible Gum Ladoo, Aliv che Laadu / Halim Ladoo / Garden Cress Seed Sweet Ball Recipe, Glossary of Indian Spices in English, Hindi, Marathi and Tamil, Fresh Turmeric Pickle / Kachi Haldi Ka Achar, Vegetarian Nasi lemak Recipe / Malaysian Cuisine, 2 tablespoon slivered nuts. They are also packed with folate, iron, phosphorus, potassium and fiber.. 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