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Wednesday, October 14, 2015

Moong Dal Mithai



How to make Moong Dal Ki Mithai, Mix Dry Fruit Moong Dal Mithai, Recipe of Split Yellow Gram Fudge



Moong dal Mithai is a delectable, healthy sweet dish preparation for Navratri and Diwali. Sharing step by step recipe of Dry Fruit Moong Dal Mithai with the images of each step..


My today's recipe is modified version of moong dal Halwa. Moong Dal Halwa is a rich, authentic, creamy, delicious, healthy dessert delicacy from the state of Rajasthan. Made with split yellow moong dal, this is a popular and delightful dessert and best suited for the festive and winter season.. 



◾Let's start with recipe details ⬇



◾Recipe details ⬇


⚫Recipe Type Sweets and Desserts 
⚫Cuisine Indian
⚫PrepTime : 25-30 min
⚫Cook Time : 35-40 Min
⚫Dal soaking time 4-5 hours


◾Ingredients required ⬇


⚫1 cup Moong Dal
⚫1 cup fresh mava (Khoya)
⚫1 cup ghee
⚫1 cup sugar
⚫1 cup water
⚫12-15 dry dates 
⚫15-20 almonds
1tbsp khus khus
⚫1tbsp corn flour 

◾For garnish 

⚫Chandi ki varak (edible silver leaf)
Pistachio
⚫Dried rose petals.
⚫Almonds

◾Method⬇

♨ Step 1-  mise en place 


Moong dal - Rinse and soak dal for 4-5 hours, then drain the water and coarsely grind with very little water.



Coarse grinding of dry fruits - dry roast and coarsely  grind almonds, khus khus, green cardamom and dry dates, keep aside until called for. .



Sugar syrup preparation -use equal quantity of water and sugar -  we need sugar syrup of one thread consistency.


♨ Step 2 Cooking time


◾Heat ghee in a non stick fry pan. Add moong dal and roast on slow to medium flame for 8-10 minutes. Add mava and again roast for 5-7 minutes. 



Add coarsely grind Dryfruit mix. Cook till it separates ghee.



◾Add sugar syrup and cornstarch dissolved in half cup water. Mix well and saute for 3-5 minutes on slow flame. Switch off the gas stove.



◾Grease the Thali, pour the mixture into the thali, spread evenly..



When cool down, top it with rose petals, pistachio and edible silver leaf. Cut into small slices and serve.




2 comments:

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