By: Payal
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Moong dal halwa is a beloved dessert in many Indian households, but making it at home can be quite a task. We've got easy tips to help you make the perfect moong dal halwa.
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Soaking washed moong dal for about 3 to 4 hours. Grind the lentils into a paste, using just the right amount of water to get the consistency right.
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Toss in a small amount of semolina or gram flour to your mixture. Fry these ingredients in ghee to help prevent the dal from sticking to the pan.
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For an optimal halwa-making experience, stick to an iron kadhai. If you don't have one, a heavy-bottomed nonstick kadhai or pan will work just fine.
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Add ghee in stages for the best results! Start with the semolina, and then introduce ghee after the pulses are in. This technique gives your halwa perfect flavour.
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Keep flame at a medium level throughout the cooking process. If it's too high, you risk burning the mixture, which will ruin the taste and texture.
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Don't forget to stir the dal in ghee regularly to prevent it from burning. Once you add the paste, continuous stirring is essential during the frying process.
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