Ingredients :
1 cup peeli moong dal
1 cup ghee
1 cup cheeni
3 cup doodh
1/2 cup paani
1/4 teaspoon elaichi powder
2 tablespoons kati hui badam
2 tablespoons kaju ke tukde
2 tablespoons kate hue piste
Thodi kesar ki pankhudiyan (optional)
Vidhi:
Moong dal bhigona:
1 cup peeli moong dal ko saaf paani mein tab tak dhoyen jab tak paani saaf na ho jaye.
Dal ko 3-4 ghante ke liye paani mein bhigo dein. Bhigone ke baad paani nikaal dein.
Dal peesna:
Bhigi hui moong dal ko bina paani dale daradara pees lein. Thodi daradari hone se halwa ka swaad behtar hota hai.
Doodh ka mishran tayar karna:
Ek saucepan mein 3 cup doodh ubaalen aur use garam rakhen.
Dal pakana:
Ek bhari tale wali kadhai mein 1 cup ghee garam karein.
Pisi hui moong dal daalein aur madhyam aanch par lagatar chalate hue pakaein.
Dal ko tab tak pakaein jab tak woh sunahari bhuri rang ki na ho jaye aur ek sughandh na aa jaye. Isme lagbhag 20-25 minute lag sakte hain.
Doodh milana:
Dheere-dheere garam doodh ko pakayi hui dal mein daalein aur ganth na banne dein.
Madhyam aanch par lagatar chalate hue tab tak pakaein jab tak doodh poori tarah se dal mein sama na jaye.
Cheeni milana:
1 cup cheeni daalein aur acchi tarah mila lein.
Lagatar chalate hue tab tak pakaein jab tak cheeni poori tarah se ghul na jaye aur halwa gaadha na ho jaye.
Halwa pakana:
Halwa ko madhyam aanch par pakate rahen, lagatar chalate rahen, jab tak woh pan ke kinaare chhodne na lage aur ghee alag na ho jaye.
Elaichi powder daalkar acchi tarah mila lein.
Sajawat:
Ek chhote pan mein thoda ghee garam karein aur kate hue badam, kaju aur piste ko sunahari bhura hone tak bhunen.
Bhune hue mewe halwa mein daalein.
Agar aap kesar ka upyog kar rahe hain, toh kuch pankhudiyon ko 1 tablespoon garam doodh mein gholein aur halwa mein mila dein.
Parosein:
Moong dal halwa ko garam-garam parosein, upar se atirikt mewe daalkar sajaayein.
Swadisht moong dal halwa ka anand lein!