Recipe of Super Quick Homemade Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant)

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first 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 it.

The ingredients needed to make Saffron and Mung dal halwa

(Saffron and Petite yellow lentil fondant):

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

Steps to make 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

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