Moong dal sheera/halwa recipe
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4 people
2 tbsp ghee
1 cup yellow moong dal flour
3 cups warm milk
1 cup sugar
1 tsp saffron (kesar)
1 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
6-7 pieces of raisins
thinly sliced almonds and pistachios (garnishing)
1.Heat ghee in a nonstick pan. When the ghee melts, add yellow moong dal flour and roast it on medium to low flame for 15 mins. Roast until you start getting good aroma from the flour or till the flour turns golden brown.
2.When the flour is completely roasted, slowly add warm milk, crushed saffron, raisins, cardamom powder and nutmeg powder. Lower the gas flame and keep on stirring continuously till all the milk gets burnt and it becomes thick.
3. When the flour becomes of solid consistency, switch off the gas and now add sugar to the halwa. Stir the halwa continuously as sugar will start leaving water. When the halwa becomes thick , add sliced almonds and pistachios for garnishing.
1. Always use a nonstick pan or anodised pan for making any sheera or halwa so that you don’t have to stir the flour continuously while roasting the sheera.
2.If you don’t have yellow moong dal flour, then take 1 cup yellow moong dal and grind it in a mixer. Do not soak the moong dal as it will take to much time to roast.
3.Lower the gas while adding milk to the flour or else lumps will form in the flour.
4.To crush saffron, take saffron in a bowl and warm it. Then crush the saffron and add few drops of milk and mix it. Pour this mixture in the halwa.