Moong dal halwa, kesaria milk halwa and almond (badam ) halwa
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Ingredients
4
Moong Dal Halwa:
For garnishing:
Kesaria milk Halwa:
For garnishing:
Badam ( Almond ) Halwa:
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Preparation
Preparation20 min
Cook time30 min
- Soak the moong dal in water for three to four hours. Drain water and grind it coarsely using very little water.
Heat the ghee in a thick bottomed kadai. - Add the ground moong dal and stir the mixture on a medium flame until it becomes golden brown.
Add the grated khoya and stir again on a low flame for about 10 minutes. - Heat the milk. Add it to the above mixture along with the sugar. Stir continuously on a low flame until the ghee separates.
Dissolve the saffron in a little milk and add it to the above mixture along with the saffron strands.
Mix well and serve hot, garnished with chopped almonds and pistachios. - Kesaria milk Halwa:
Take a thick bottomed pan. Mix the milk and curd and put it to boil.
Add the sugar and cook on a low flame until the mixture thickens.
Keep on stirring and the mixture will thicken. - Dissolve the saffron in a little milk and add it to the mixture along with the cardamom powder. Mix well.
Sprinkle the chopped almonds and pistachios on top and serve hot. - Badam ( Almond ) Halwa:
Soak the almonds in water for six to seven hours. Remove skin and coarsely grind in a blender.
Heat the ghee in a heavy bottom kadai. - Add the almonds and keep stirring on a low flame until brown in colour.
Add the milk and sugar and cook on a low flame for a few minutes until the sugar dissolves, stirring continuously. Serve hot.
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