Coconut Moong Dal Halwa Truffle/Ladoo -- Gluten and Dairy Free



Moong Dal Halwa is a classic recipe from Rajasthan(India) and very much common in Uttar Pradesh too. This super tasty Halwa is prepared during winter months...to make your body warm and is commonly served at festivals and marriages. Even though this Halwa takes lots of arm workout and needs patience to make...i mean longer you saute the mixture the tastier the halwa is. If you less patience like me then i have a tip*** for you, so you can wind this in 30-35 mins and making ladoos/truffles is an extra task to do. 
I got to know about this halwa while i was watching a Hindi daily show called Diya Aur Bathi where newly wed Daughter In Law have to cook this in her new home...i heard it for the first time and as foodie it was obvious that i would try it ... and from then onwards i started making this and it is now one of my personal favourite. I have added dessicated coconut for flavouring but classic recipe doesn't call for this,so its optional if you don't like it and if you want to make dairy free then you can add soya/almond/coconut milk to it.
***The shortcut thing which i do is blend the mixture after 18 mins from start and then saute again. This in between blending will help you mixture to fine powder which means you have saved 15 mins arm workout. After blending saute for 2-5 more mins and then add milk water mixture and cook for 5-10 mins until you get desired consistency.[I got this idea when i was feeling tired and was going short of time]
In Indian Store (UK) you find brand called TRS and NATCO which sell this Mung Dal(Moong Dal)


You may also like to check other Indian Desserts
Instant Jalebi (Indian)
Badusha (Indian)
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma
Sweet Corn Halwa
Chocolate Cardamom Sandesh
Khubani ka Meetha(Dry Apricot Sweet)



Level: Moderate
Soak time: 3 hrs
Cook time: 45 mins
Makes: 20 lime size truffles/ladoo
Cup: 250ml

Ingredients

Moong Dal: 1 cup
Dessicated Coconut: 1/3 cup + 1/2 cup for rolling
Ghee/butter: 1/2 cup
Milk/Soya/Almond/Coconut Milk: 1 cup
Sugar: 1 cup
Water: 1 cup
Cardamom powder: 1/2 teaspoon
Unsalted Fried nuts: 1/4th cup chopped (for serving ...optional)

Directions
Soak Split Moong Dal for 3 hours. Drain the excess water and blend it to fine paste.
In a non stick pan add ghee and grinded Dal paste and turn the heat on.
Stir, stir and stir frequently until you get the beautiful aroma of moong dal.
After stirring for 5 mins continuously you will find that the mixture is coming together.

From nowonwards you have to press and break the mixture after 5 mins your mixture looks like this.

Continue pressing and breaking the mixture for 8 more minutes, your mixture will look like below one and you will start to feel the beautiful aroma of the mixture.
If you are not patience enough then follow this tip otherwise continue the above step for 15 -30 mins until you get fine granules or your mixture leaves out ghee. Tip is that blend the mixture for 15 secs and you will have fine granules.Fry this mixture for 5 more minutes.

While your dal is cooking on other burner heat up milk and water mixture to boil and stir in sugar and cook till sugar is dissolved.

Add milk mixture, Dessicated Coconut and cardamom powder to the blended mixture and cook until the mixture comes together and its no more sticking to the bottom.
You can stop at this point, garnish with dry fruits and serve, but if you want to make truffles/ladoos then make lime sized balls and roll it in dessicated coconut and keep it aside for cooling.

Tips
  1. Use non stick pan.
  2. For making the process fast and stress less,blend the mixture once you start to feel the aroma (Blending should be done anytime after 18 mins not prior to it) of the dal mixture.
  3. Make ladoos/truffle and serve in cupcake liner for easy serving in the parties or for diet control (hehehe)



Wanna try....let set go....
Coconut Moong Dal Halwa Truffle is going to be part of #foodiemonday #NorthIndianDish #bloghop 

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