Recipes

• Easy dinner recipes
  • Curd Rice
  • Fried Rice
  • Palak Khichdi
• Breakfast
  • Dal Ka Paratha
  • Green Moong Dal Ka Chilla
  • Moong Dal Ki Kachori
• Snacks
  • Shakarpara
  • MURUKKU
  • MOONG DAL PURI
• Main Course
  • Veg Biryani
  • Dal Makhani
  • Moong Ki Dal
• Desserts
  • MOONG DAL HALWA
  • Kheer
  • Phirni
• Microwave Recipes
  • Risotto Rice
  • Spanish Rice

MOONG DAL HALWA

MOONG DAL HALWA

Ingredients

500 g moong dal

500 g sugar

A pinch saffron

2 packets of milk

500 g ghee

2 tbsp besan

½ tbsp cardamom powder

Few chopped almonds

Directions

How To Make:

Soak moong dal for 4-5 hours, wash it thoroughly and grind it to get coarse paste.
In a kadai heat the ghee and add besan along with moong dal paste and stir it to avoid lumps for 2 hours or it turns golden brown.
When the ghee starts to release from the side, add milk, saffron and Sugar and starts stirring for an hour.
Keep stirring till it absorbs the milk completely.
Now, add chopped almonds and cardamom powder and stir it again.
Serve hot.

Kheer

Kheer

Ingredients

¼ cup basmati rice

6 tbsp sugar

1 pinch saffron strands

1 tbsp chopped almonds

1 tbsp chopped pistachios

1 litre full fat milk

½ tsp cardamom powder

¾ cup condensed milk

1 tbsp chopped cashews

1 tbsp golden raisins

Directions

How To Make:

Wash and soak rice for 20 minutes.
Drain and rinse the rice again and set aside.
In a pan, boil milk and add the rice.
Simmer it for 20 to 25 minutes and stir it continuously. Then add condensed milk.
Mix it well.
Add sugar, cardamom powder and chopped almonds. Mix thoroughly.
Garnish it with saffron, cashews, pistachios and raisins and serve hot or chilled.

Phirni

Phirni

Ingredients

2 tbsp basmati rice

1 litre milk, full cream

¼ tsp cardamom powder

Few chopped dry fruits

Water

¼ cup sugar

2 tbsp saffron milk

Directions

How To Make:

Soak basmati rice for 30 minutes.
Drain the water and blend rice to coarse paste. Keep it aside.
Now, in a large kadai boil 1 litre milk.
Stir occasionally, and simmer for 10 minutes.
Keep the flame on low or till milk thickens.
Now, add in the rice paste.
Stir continuously for 5 minutes, else lumps might form.
Simmer for another 5 minutes, stir in between.
Boil the milk till the rice gets cooked completely.
Add sugar and saffron milk.
Mix well till the milk thickens and turn creamy.
Add in cardamom powder and mix well.
Serve chilled phirni garnished with a few chopped nuts.