Moong Dal Sheera Recipe Video - Rajasthani Recipe by Bhavna

By Bhavna's Kitchen · 60 min

Ingredients

Instructions

1. Soak 1 cup of split yellow moong dal overnight.
2. In the morning, grind the dal to a paste.
3. Optional: heat 1-2 tsp ghee in a heavy kadai or non-stick skillet and fry the cashews and raisins until the raisins puff and the cashews are roasted. Set aside for garnish.
4. In the same pan, add 1/4 cup ghee and, once melted, add the dal paste. Stir constantly to prevent lumps, keeping the heat at the lowest setting, and keep stirring even after it thickens.
5. Add the remaining ghee gradually as you cook.
6. Meanwhile, mix the sugar (1/2 to 1 cup) with 1/2 cup milk or water in a pan and bring to a boil. Saffron and cardamom powder (1/2 tsp) can be added to this mixture or near the end.
7. Add the hot sugar syrup to the cooking dal, stirring to prevent lumps, and cook until the ghee separates and the halwa turns shiny and creamy.
8. Garnish with the cashews and raisins and serve hot.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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