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Yellow Mung Bean Pudding Recipe

The basic anatomy of any halwa is – ghee, the star ingredient that you have chosen, a sweetener of your choice, water or/and milk. In this recipe, the star ingredient is split and husked mung beans. The halwa made with mung beans has attained an exalted status among all kinds of halwa. Don’t ask me the reason for that (coz I have no idea) but it is served diligently during north Indian weddings especially during winter. I find it extremely rich and I have never been able to go beyond a few teaspoons of it. But I have seen many people enjoying it to the hilt with bowls full! There are many ways to make this halwa. Some people use roasted and coarsely ground dal to make halwa, others soak and make a paste ot the dal and then roast it to make the halwa. I am sharing the traditional method, i.e. making paste and roasting it.So lets start the recipe.

  • Prep time:
  • 20 minutes
  • cook time:
  • 10 minutes
  • serves:
  • 10 person

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Dessert

Tags

  • #Contest117
  • #WinterSpecial
Ingredients

Ingredients For Yellow Mung Bean Pudding Recipe

Methods
  • 1. Wash the dal twice in plenty of water. Drain and discard water. Add water again to dal and soak the dal for 45 minutes. Discard water and grind the dal with as little water as possible to make a paste that is neither too fine nor too coarse.
  • 2. Heat oil in a kadai and reduce heat. Add dal and roast for approximately 30 minutes or till it turns golden brown in color. Roast the dal on medium low heat. You need to keep stirring the contents continuously. Carefully tip in the milk, in three batches. Cook while stirring continuously, after each addition, till the milk is absorbed by the dal.
  • 3. Add the jaggery & nuts and keep stirring till the jaggery melts and the halwa comes together in one mass. Remove the kadhai from heat and transfer the contents to a serving bowl or individual bowls. Serve hot or warm and enjoy this halwa.
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