{"id":383,"date":"2016-06-09T10:01:22","date_gmt":"2016-06-09T10:01:22","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=383"},"modified":"2022-10-30T04:05:40","modified_gmt":"2022-10-30T04:05:40","slug":"mung-dal-halwa","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/mung-dal-halwa\/","title":{"rendered":"Mung Dal Halwa"},"content":{"rendered":"

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I first ate this at a Marwari wedding, and I was bowled over. A big fan of rich, decadent desserts, I had to eventually learn how to make this as I couldn’t find it anywhere nearby. The traditional recipe involves soaking the dal and then grinding it using minimal water. This is a very painful process and I hesitated everytime. Until I figured a way out. Now, I grind the powder to the desired consistency and then soak it. The advantages are many – the grinding is more uniform, you don’t have to spend an hour removing all the sticky particles from the blender, and most importantly, it cuts down hugely on the soaking time.<\/p>\n

If you eat this at a traditional halwai<\/em>, it will almost be swimming in ghee, so if you’re underweight, you can pretty much use as much as you like.\u00a0Always, always serve small portions because it is very heavy.<\/p>\n

Serves 6-8
\nTime taken: 1 hour<\/p>\n

Ingredients<\/b><\/p>\n

1 cup mung dal (yellow)
\n\u00bd cup milk
\n1 cup sugar
\nA generous pinch Saffron
\n1 cup ghee
\n\u00bd cup dry fruits (cashew nuts, raisins, almonds, pistachio)<\/p>\n

Method<\/b><\/p>\n