moong dal halwa recipe is basically a typical Indian dessert recipe prepared from skinless moong dal and usually served hot.This is a classic recipe that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious, and is often prepared during Holi, Diwali and weddings too.
moong dal halwa recipe, how to make gujarati mag ni dal no sheero, mag dal shiro recipe with detailed photos and video recipe. btw, How are you doing???I am doing great.I guess your weekend was great as mine and diwali fun is already started. It was a bit hectic with great fun as we were finally able to spend a time in Imagica water-park.If you follow me on instagram ,You might know.
Coming days are becoming very hectic and full of fun for me as I am on a vacation.Also, my facebook group is doing great as I am getting a lot of member requests for past few days. I think this is a good start for me. I am hoping for best now.
Today’s recipe is Mr. husband’s one of the MOST Favorite recipe-Gujarati Mag ni dal no shiro commonly known as moong dal halwa.It is a classic Indian dessert recipe which always serves hot at the end of the meal.It is very rich and popular Indian sweet recipe.
There are two methods to prepare Sheera,
- One is a Traditional method in which you need to soak lentils first and then make a fine paste and use this moist paste.
- The another is quite easy as you need to make a fine powder without soaking.
If you follow the first method, It takes looonnnnggg time to roast dal properly which makes the method difficult and lengthy.It takes lots of patience to sauté the dal and prepare the Moong Dal Halwa, and it will probably require a little extra ghee too! However, the outcome is worth every minute of extra effort you put into it. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.
however , the other method is quite easy.
I am following the second method here. It is quite easy to make and the flavor is same as you get in first method. The method I am following to prepare halwa requires crushing the moong dal to prepare powder as the first step.
moong dal halwa
Ingredients
- 1 cup yellow moong dal , skinless, powdered
- ¼ cup ghee / clarified butter
- ¼ cup sugar , or to your taste
- ½ cup milk
- ½ cup water
- 6-7 saffron threads
- 1 tsp cardmom powder
- ¼ cup mix dry-fruits, chopped
Instructions
- Take a mixer jar and churn your dal in mixer to a powder.
- Heat ghee in pan or kadai.
- Add mung powder and roast them on medium low flame.
- Keep stirring dal in ghee until golden brown.
- when the dal is ready,it leaves its aroma and turns in light golden color.
- Add milk and water.
- Allow dal to cook properly in water. Do not stop stirring.
- Add sugar and mix them well.
- Cook the halwa on low flame until the water content is burn completely and halwa leaves the sides.
- add cardamom powder and saffron threads.
- Add some dry- fruits and mix them well.
- Serve Hot.
Video
Notes
- DO NOT COOK halwa on high flame as it burns quickly.
- You can use Aluminium kadai as well for this recipe instead of non-stick kadai.
- You do not need to make a fine powder of lentils. it is totally depends on your liking.
- You need to keep stirring halwa during the whole process of making as it can stick to the bottom if you don't stir.
how to make gujarati mag ni dal no sheero, mag dal shiro recipe with step by step photos:
- Take a mixer jar and churn your dal in mixi to a powder.
- Heat ghee in pan or kadai.
- Add mung powder and roast them on medium low flame.
- Keep stirring dal in ghee until golden brown.
- when the dal is ready,it leaves its aroma and turns in light golden color.
- Add milk and water.
- Allow dal to cook properly in water. Do not stop stirring.
- Add sugar and mix them well.
- Cook the halwa on low flame until the water content is burned completely and halwa leaves the sides.
- add cardamom powder and saffron threads.
- Add some dry- fruits and mix them well.
- Serve Hot.
Note:
- DO NOT COOK halwa on high flame as it burns quickly.
- You can use ^Aluminium kadai
as well for this recipe as i have used here. - You do not need to make a fine powder of lentils. it is totally depends on your liking.
- You need to keep stirring halwa during the whole process of making as it can stick to the bottom if you don’t stir.
as well for this recipe as i have used here.
