Practical Method to Producing Tasty Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is the first thing that appears to most people’s thought when it arrives to a perfect meal. Today, we are going to tell you instructions on cooking a appetizing Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant).

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

We hope you got insight from reading it, now let’s go back to saffron and mung dal halwa (saffron and petite yellow lentil fondant) recipe. To cook saffron and mung dal halwa (saffron and petite yellow lentil fondant) you need 7 ingredients and 6 steps. Here is how you cook it.

First of all, here are the ingridients that you should ready to serve Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant):

  1. Get 1/2 cup of Mung dal (Petite yellow lentils) soaked in water overnight.
  2. Provide 1/2 cup of Caster sugar.
  3. Provide 1/4 cup of melted ghee (or unsalted butter).
  4. Use 150 ml of milk.
  5. You need of Few strands of saffron.
  6. Get of Ground Cardamom to garnish.
  7. You need of Your choice of nuts (chopped) to garnish.

After preparing the ingridients, now we are set to make our yummy Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant):

  1. Drain the water from the mung dal and grind coarsely.
  2. 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.
  3. 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..
  4. Add the hot sugary milk to the roasted mung dal. [The mixture will sizzle so be careful].
  5. Stir continuously until the milk is absorbed and ghee starts to separate..
  6. Take off the heat, mix in the ground cardamom. Plate the halwa garnish with cardamom and your choice of chopped nuts.

The styles and the dried stigmas of the flower are used as a seasoning and coloring agent in many cuisines. Super Negin: The most expensive and rare trim of Saffron. Super Negin saffron is known not only for being the most potent but also for its aesthetically pleasing features. Super Negin threads are longer in length and contain no yellow or orange threads. The threads are cut symmetrically and contain no crumbs.

Recipe : Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

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