Saturday, 3 December 2011

Moong dal with Vermicelly halwa

•1 cup vermicelli  & ½ cup of moong dal (Soaked)
•1 1/2 cups 2% Milk
•1 tblsp of butter/ desi ghee
•1/2-3/4 cup sugar
•a few coconut slices
•a few cashew nuts
•a few walnuts (Optional) & 4-5 cardamom (crushed)

1st  boil the moong dal & drain all the water from dal.
In a kadai, heat ghee/butter and add cashewnuts, walnuts & coconut slices.
Once they turns to golden brown add the vermicelli and toast until they turn lightly golden brown.
Then add the boiled moong dal to the roasted vermicelli & stir ..Then add Milk into the toasted vermicelly, reduce heat and close the lid.
Once all the liquid has been absorbed, Add sugar and let all the sugar dissolve and the vermicelli thicken. Add crushed cardamom . Mix well. switch off the flame & serve,....:)

sending this to Jingle All The Way hoasted by Edible Entertainment

3 Feel free to share your comments:

Nupur said...

Very new recipe Pranati, will surely try this. Never actually mixed both of these together for a halwa. If this is the first time you have tried this, you can link it my new event ''New Year - New Dish''

Nupur from UK Rasoi

Pranati Nath said...

thanks dear..i'll defenitely post this..:)

Kavi said...

never thought you could make halwa with moong dal! really great!

Kavi | Edible Entertainment

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