Tuesday, June 14, 2011

Moong-channa dal halwa


1 cup greengram dal (soaked for 2 hours)
1 cup bengalgram dal (soaked for 2 hours)
1/4 cup ghee
1 1/2 cups of sugar (moderate sweetness-adjust according to tastes)
1/4 tsp cardamom powder
Roasted nuts and raisins

Grind both the dals together to a smooth paste with little milk. In a vessel put the sugar and add water just enough for the sugar to soak. Heat it to get a sticky consistency. Add in the dal paste and mix well without lumps. Keep stirring and add the ghee little by little. Finally when the halwa starts leaving the sides, add the cardamom powder, nuts, raisins and mix well. Transfer to a greased plate. It can also be cut into pieces before serving.
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