Mung ka halwa, very tasty and rich Indian desserts. In winter, the dish is more popular in Punjab and Rajasthan .Since in these dish lots of ghee and sugar is used that is why it is very high in calories.
You need to have lots of passion to prepare this dessert since it takes long time and labour to get cook but it is very tasty.
Mung ka halwa (Split Green Gram Indian Desserts)
Preparation time: 3-4 hours (Approximately)
Cooking time: 50 minutes to 1 hours (Approximately)
Serving: 6 -8persons
Split Green Gram (Mung) Dal-1 ½ cups
Ghee-1 ½ -2 cups
Sugar-1 ½ cups
Cardamom Powder-2 tsp
Mava or khova-1/4 cup
Dry Fruits-1/4 cup (Blenched almond, broken cashew nut, pista etc. Whatever you like)
• Wash and soak the green gram for about 2-3 hours.
• Grind the dal in mixer without adding water.
• The paste should give you feeling of touching salt in your hand.
• Now heat a tick bottom pan and add ghee in this.
• Put the green gram paste in this and keep steering it.
• In about 20-30 minutes the dal will get cook and ghee will start separating from the paste.
• Once the mixture is cooked it will not stick to pan and colour will turn to light pink colour.
• Now add milk and khova in this and cook by steering it continuously till it is thick again.
• Meanwhile heat another pan and add 1 cup water and sugar in this.
• Boil till you get 1 wire consistency. Add slowly to halwa and keep steering it.
• Add cardamom powder and dry fruits
• Cook till halwa is thick enough and ghee is separated.
• Instead of milk and mava you can use condensed milk but if, you are using condensed milk then reduce sugar quantity.
• For an extra flavour you can add little saffron in halwa.
• You can keep this halwa till 3 months.
• Since the halwa is very high in calorie don’t eat too much.
• The dish can be enjoyed with a scoop of Vanilla Ice Cream.