Recipe : Moong Dal Halwa | How To Make Easy Pasi Paruppu Halwa | Navaratri Prep Time: 15 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Halwa Yield: 2 cup +

About The Recipe:

Moong Dal Halwa | Pasi Paruppu Halwa - Delicious halwa recipe for NAVARATRI - North Indian Cuisine. It is very soft and melting in mouth. Made with simple ingredients and making process is also easy, first dry roast it, then pressure cook, grind into paste and make halwa with ghee and sugar. To get the halwa consistency, I have used wheat flour. Now lets see how to make this halwa recipe with step by step images and instructions. Follow the recipe as below...

Ingredients :

Moong Dal | Pasi Paruppu - 1 cup

Ghee - 1\2 cup

Cashews - 3 tbsp cup

Wheat Flour - 1\4 cup

Sugar - 1 and 1\2 cup

Food Colour - reddish orange - required (dissolved in water)

Green Cardamom - 5 no

Method :

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Steps To Make The Moong Dal Halwa | Pasi Paruppu Halwa: Preparation, first dry roast the pasi paruppu on hot kadhai for about five minutes over simmer or till its aroma arise well. Transfer the roasted pasi paruppu into a plate and cool completely. To pressure cook, heat 3 and 1\2 cup of water and pasi paruppu, bring to boil, cover and pressure cook for an whistle and five minutes over simmer. When all the steam has released, open the pan and cool the pasi paruppu. Then grind the pasi paruppu into fine paste. If it is too thick means add some boiled water and grind it, keep aside.

To make the halwa, heat quarter cup of ghee in a heavy bottom kadhai and roast the cashew nuts. Turn the flame into simmer. add the wheat flour and cook until the flour turns golden colour. Add the ground pasi paruppu paste and mix well. It will absorb all the ghee, then cook for about five minute by stirring continuously. Add the sugar and mix well. It will melts and the mixture will turns soft.

Add the food colour, mix well and cook for an minute. Add the remaining ghee and crushed cardamom, mix well for few seconds and halwa is ready. It will absorb all the ghee so don't over cook to avoid hard texture.

My Notes: Use large pressure cooker to cook the dal, else water will comes out while cooking. Dal paste is also very important for soft texture, if the dal paste is too hard means, halwa also turns hard. For that you can also use boiled water to grind into fine paste. Use heavy bottom kadhai to make halwa. Variation: You can also use this halwa to make poli. Serving Suggestion: Serve the pasi paruppu | moong dal halwa with murukku. Page: Collection Of Sweet Recipes. If you like this recipe: You will like this kambu halwa recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais