Dessert Options
Moong Dal Halwa, Lighter
Diwali moong dal halwa made with a little ghee instead of a bowlful, cooked down in milk and milk powder. Still golden, nutty and fragrant.
280
kcal
13g
protein
38g
carbs
8g
fat
Per serving · makes 4 · 45 minutes
Ingredients
- •100 g yellow moong dal, soaked 3 hours
- •3 tsp ghee (15 g)
- •400 ml toned milk, warmed
- •40 g skimmed milk powder
- •50 g jaggery powder
- •10 g almonds, slivered
- •1/2 tsp cardamom powder, a pinch of saffron
Method
- 1.Drain the dal well and grind it to a thick, coarse paste with only a spoon or two of water.
- 2.Heat 2 tsp ghee in a heavy non-stick kadai. Add the paste and cook on low, stirring and scraping all the time, for 15 to 20 minutes until it turns golden, grainy and smells nutty. Add the last tsp of ghee halfway if it sticks.
- 3.Whisk the milk powder into the warm milk with the saffron and pour it in slowly, stirring so no lumps form.
- 4.Cook 8 to 10 minutes until the milk is absorbed and the halwa leaves the sides of the pan.
- 5.Turn off the heat, stir in the jaggery and cardamom until melted through, and top with almonds. Serve warm, about 4 heaped tbsp each.
Coach’s note
The roasting is the whole recipe. Keep the flame low and keep stirring, and the dal browns evenly with very little ghee. Rush it and it burns before it cooks.
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