Moong Dal Halwa
Nutrition Info. (per serving)
- Yellow Moong Dal 0.5 cups
- Jaggery Powder 0.5 cups
- Cardamom Powder 1 teaspoon
- Cashewnut (2 Piece Split) 12 pieces
- Ghee 2 tablespoons
- Water 1.5 cups
1Dry roast the moong dal over a slow flame until the rawness disappears. Once slightly toasted, cool it down and grind to make a coarse powder.
2Heat a little ghee in a Kadai and roast the cashew nut till it turns a golden colour. Set aside.
3In the same pan, add the remaining ghee and roast the moong dal on a low flame. Cook till it absorbs ghee and releases a nutty aroma. Add cardamom powder and mix well.
4Gradually add water to the halwa. Mix well to avoid lumps. Add jaggery powder and cook for another 10 minutes.
5Once done it will be dark in color. Turn off the flame and plate the halwa in the desired bowl
6Garnish with toasted cashew nuts. Serve warm.