Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
In a non-stick pan, heat the ghee and add the coarsely ground mung dal. The dal mix should be a lovely golden yellow colour and fragrant In a separate pan, warm the milk and dissolve in the sugar. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) instructions. Drain the water from the mung dal and grind coarsely.
Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have saffron and mung dal halwa (saffron and petite yellow lentil fondant) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Saffron and Mung dal halwa
(Saffron and Petite yellow lentil fondant):
- Make ready 1/2 cup Mung dal (Petite yellow lentils) soaked in water overnight
- Get 1/2 cup Caster sugar
- Get 1/4 cup melted ghee (or unsalted butter)
- Make ready 150 ml milk
- Get Few strands of saffron
- Get Ground Cardamom to garnish
- Make ready Your choice of nuts (chopped) to garnish
Drain it and take it in a blender. puree till smooth. Take milk, sugar in a sauce pan and bring it to a boil. Turn off the heat and add in saffron and cardamom. Fry the shallots, garlic and dried shrimp.
Instructions to make Saffron and Mung dal halwa
(Saffron and Petite yellow lentil fondant):
- Drain the water from the mung dal and grind coarsely
- In a non-stick pan, heat the ghee and add the coarsely ground mung dal. Roast for dal for about 10-15 minutes stirring continuously (until the raw mung dal aroma is gone). The dal mix should be a lovely golden yellow colour and fragrant
- In a separate pan, warm the milk and dissolve in the sugar. Bring to boil. Take off the heat and stir in few strands of saffron to give the milk a lovely saffron hue.
- Add the hot sugary milk to the roasted mung dal. [The mixture will sizzle so be careful]
- Stir continuously until the milk is absorbed and ghee starts to separate.
- Take off the heat, mix in the ground cardamom. Plate the halwa garnish with cardamom and your choice of chopped nuts
Turn off the heat and add in saffron and cardamom. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar. Drain it and add it to a blender.
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