Petitchef

Moong Dal Halwa, Kesaria Milk Halwa and Almond (Badam ) Halwa

Other
4 servings
20 min
30 min
Very Easy

Ingredients

4

Moong Dal Halwa:

For garnishing:

Kesaria milk Halwa:

For garnishing:

Badam ( Almond ) Halwa:

Preparation

  • 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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