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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, saffron and mung dal halwa (saffron and petite yellow lentil fondant). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Saffron and Mung dal halwa (Saffron and Petite yellow lentil fondant) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook 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):

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

Instructions 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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