Instant Moong Dal Barfi / Halwa no grinding, minimal stirring.
Authentically, Moong Dal Barfi / Halwa is rich and sweet with loads of Ghee and Dry Fruits and is made especially for festivals or weddings. Moong Dal Halwa is a rich Indian dessert that is prepared and served for festivals, special occasions and weddings. It is made using moong lentils and Ghee / clarified butter. Very popular in North of India, and it is specially made during winters.
If you are someone like me, who can eat Halwa any time of the day, but is worried about the calories then this Instant Moong Dal Barfi / Halwa is the perfect recipe for you.
I am so excited to share with you this instant version of Moong Dal Barfi and Moong Dal Halwa. It’s a 2-1 recipe. Usually Barfi is labor-intensive process, but my recipe is a shortcut version of the traditional Moong Dal Barfi, and is as tasty, as easy with less Ghee, less calories and ready in a few minutes. So don’t miss trying this recipe today.
Check out the INSTANT MOONG BARFI / MOONG HALWA making VIDEO👇👇👇
Please scroll through my blog 
https://inishkitchen.blogspot.com for more recipes.
https://inishkitchen.blogspot.com for more recipes. Ingredients:
- 1 cup Moong Dal powder
- ¾ cup Ghee/clarified butter + 1 tbsp Ghee to sauté the nuts
- ¾ cup Sugar add more as per taste
- 1 ½ cup Milk
- 3 tbsp Rose-water
- 4 tbsp sliced Pistachios nuts
- Pinch of Salt
- 8-10 strands Kesar/Saffron strands
Procedure:
Nowadays, Moong Dal powder is easily available in the supermarket. In case you may like to make your own moong dal powder then here I am sharing the method; Wash the split moong dal and dry it under the sun for the whole day, then powder it using a spice grinder. That simple…. The moong dal powder is ready.
I have used normal sugar and ground it to fine powder. Please avoid using Icing sugar.
To start with, in a skillet or a non-stick pan, heat 1 tsp Ghee and roast the sliced Pistachios. Roast the nuts on a very low flame, we do not want to brown them. Transfer the roasted nuts into a bowl.
Still on low flame, into the same pan add in the remaining Ghee.
Add the Moong Dal powder in small batches, so that it can easily mix into the Ghee. Continue roasting on low flame until you see the dal starts to change the color and the dal is no longer sticking on to the pan. This will take around 9 to 10 minutes.
Time to add in the powdered sugar and mix well. Just in time, add a pinch of salt to enhance the sugar.
The sugar has completely mixed into the dal and the Ghee also started to release. It’s time to add in the Milk. Watch out and be careful when adding Milk.
Quickly mix well to avoid any lumps. Turn the flame to medium and keep stirring until it is cooked.
You may also add some Saffron to the Milk for color, but this is optional.
Now the dal has absorbed the Milk and started to come together like a dough. Sauté for a few more minutes until you see the Ghee separating in the pan, this means the dessert is almost ready. The “Moong Dal Halwa” will be ready once the Ghee starts separating in the pan, until that time you need to continue cooking on low-medium flame.
Check if the dessert / halwa is sweet enough or add some more Sugar powder.
Add the roasted Pistachios, while reserving some Pistachios for the final garnish and finally add in 3 tbsp Rose-water. The Rose-water is the highlight of this recipe. Mix well and switch off the flame. At this stage this is called “Moong Dal Halwa”.
So this is our 1st dessert, serve it warm or with a dollop of ice-cream. It’s yummy.
For making the “Barfi”, take a flat tray and rub some Ghee all over. Spread out the halwa evenly and press them evenly down to be firm. I love the intense rose fragrance in my kitchen.
Garnish with the reserved Pistachios. For setting the “Barfi”, place it in the fridge for 45 minutes. After 45 minutes, cut it into your desired shapes.
So our 2nd dessert “Moong Dal Barfi” is ready to be served. This can be stored at room temperature for up to 2 days and up to 5 days if stored in the refrigerator.
Let me tell you; compared to the traditional recipe I have used less Ghee and less Milk, no Cream, hence the Barfi is a very delicate and soft crumbly dessert.
I hope you like this instant version of Moong Dal Halwa / Barfi recipe and Do try them today itself.
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
Comments
Post a Comment