Moong Dal Halwa 

   

Moong dal halwa is one of my favorite sweets. This time I decided to replace sugar with jaggery to give it a healthier twist. 

But I ran out of sugar as well as jaggery and so I picked the palm sugar that was waiting to be experimented with for almost 2 months. Palm sugar is healthier than regular refined sugar and supposed to be good alternative for diabetes patients. 
  

So here goes –

Recipe adapted from here.

Serves 6-8 

WHAT WE NEED

Split moong dal / yellow lentil                           1 cup

Water                                                                          1 cup

Coconut Palm sugar                                               1 cup

Ghee / clarified butter                                           1 1/2 tbsp

Cashewnuts, broken                                              10
WHAT TO DO

  • Soak the dal in water for 4 hours
  • Then pressure cook it using 1 cup of water. Once done, mash it and keep aside
  • Heat 1/2 tbsp ghee and fry the cashewnuts. Keep aside
  • Heat the palm sugar
  • Once the palm sugar is completely melted and starts thickening, add the mashed da and mix well.
  • Keep stirring regularly and let the mixture thicken.
  • Once most of the water in the mixture evaporates, add the ghee.
  • When the ghee starts leaving the sides of the pan, add the cashewnuts and switch off the flame.
  • Enjoy!

 

This is my post for th Blogging Marathon under Indian Sweets.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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12 thoughts on “Moong Dal Halwa 

  1. I never tasted moong dal halwa but can imagine the taste as I use to love the moong dal sugar filling used for stuffed roti. In Telugu we call those bhakshyalu or boorelu

    Like

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