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moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro |

moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with 30 amazing images.



moong dal sheera, also known as moong dal halwa, is a traditional Indian dessert that combines the goodness of moong dal (yellow split lentils), ghee, sugar, and aromatic spices to create a rich and indulgent sweet dish. This delightful dessert holds a special place in Indian festivities and celebrations.

moong dal sheera delights the palate with its unique combination of nuttiness, sweetness, and aromatic spices. The coarsely ground moong dal contributes a grainy texture, while the ghee-infused lentils create a velvety and rich consistency. The addition of nuts provides a pleasant crunch, and the saffron-infused milk imparts a beautiful hue and fragrance.

moong dal sheera is often prepared during festivals, weddings, and special occasions in various parts of India. It holds cultural significance as a symbol of celebration and is considered auspicious. The rich and sweet profile of moong dal sheera makes it a popular choice for offering to deities during religious ceremonies.

Some Indian festivals in which moong dal halwa is served are Navratri, Diwali, Holi and Gudi Padwa.

moong dal sheera is best enjoyed warm, either on its own or with a dollop of vanilla ice cream for an extra indulgent treat. It is often served as a dessert after a festive meal, bringing a perfect end to the culinary celebrations.

Pro tips for moong dal sheera. 1. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite. 2. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks. 3. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency. In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera. 4. Add cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience. 5. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma.

Enjoy moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with step by step photos.

Moong Dal Sheera ( Gujarati Recipe)

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Moong Dal Sheera ( Gujarati Recipe) recipe - How to make Moong Dal Sheera ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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Ingredients


For Moong Dal Sheera
1 cup yellow moong dal (split yellow gram) , soaked for 3 hours
1/8 tsp saffron (kesar) strands
3/4 cup ghee
1 cup warm milk
1 1/4 cups sugar
1/2 tbsp cardamom (elaichi) powder

For The Garnish
 a few almond (badam) slivers
a few pistachio slivers
a few saffron (kesar) strands

Method
For moong dal sheera
    For moong dal sheera
  1. To make moong dal sheera, drain the moong dal, add 1 tbsp of water and blend in a mixer to a coarse paste. Keep aside.
  2. Dissolve the saffron in 1 tbsp of warm milk and keep aside.
  3. Heat the ghee in a broad non-stick kadhai, add the moong dal paste and cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously.
  4. Add the warm milk and 1 cup of warm water, mix well and cook on a slow flame for another 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
  5. Add the sugar and mix well. Cover and cook on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
  6. Add the prepared saffron-milk mixture and cardamom powder and mix well.
  7. Serve the moong dal sheera hot garnished with almond slivers, pistachio slivers and saffron strands.
Nutrient values (Abbrv) per serving
Energy492 cal
Protein7.6 g
Carbohydrates55.3 g
Fiber2.1 g
Fat25.8 g
Cholesterol5.3 mg
Sodium13.2 mg
Moong Dal Sheera ( Gujarati Recipe) with step by step photos

like moong dal sheera
    like moong dal sheera
  1. like moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro |  then see our collection of Gujarati sweet recipes and some recipes we love. 

what is moong dal sheera made of ?
    what is moong dal sheera made of ?
  1. what is moong dal sheera made of ? See below image of list of ingredients for moong dal sheera recipe.

soaking and blending yellow moong dal
    soaking and blending yellow moong dal
  1. This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
  2. Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water. 
  3. The moong dal is now clean. 
  4. Cover and soak the dal in warm water for 2 to 3 hours.  
  5. This is what the soaked yellow moong dal looks like.
  6. Drain.
  7. In a mixer put the soaked and drained yellow moong dal.
  8. Add 1 tbsp of water 
  9. Blend in a mixer to a coarse paste. 
  10. Keep aside yellow moong dal paste.

preparing saffron mixture
    preparing saffron mixture
  1. In a small bowl put 1 tbsp of warm milk.
  2. Add 1/8th tsp saffron (kesar) strands. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich. 
  3. Mix well.
  4. Keep aside the saffron milk mixture. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma.

making moong dal sheera
    making moong dal sheera
  1. To make moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | heat 3/4 cup ghee in a broad non-stick kadhai. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite.
  2. Add the yellow moong dal paste. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks.
  3. Cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously. Image one shot at 4 minutes cooking where the paste and ghee is mixed well.
  4. Image 2 shot at 10 minutes of cooking the sheera. We are showing you the steps in cooking the sheera.
  5. Image 3 shot at 20 minutes of cooking the sheera. We are showing you the steps in cooking the sheera.
  6. Image 4 shot at 30 minutes of cooking the sheera. We are showing you the steps in cooking the sheera.
  7. Image 5 shot at 40 minutes of cooking the sheera. We are showing you the steps in cooking the sheera.
  8. You can see the ghee has seperated from the sheera at 40 minutes cooking. We are now ready to add some milk.
  9. Add 1 cup warm milk. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency.  In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera.
  10. Add 1 cup of warm water.
  11. Mix well.
  12. Cook on a slow flame for another 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
  13. Add 1 1/4 cups sugar. While sugar adds sweetness, it also helps balance other flavors in the sheera. Spices like cardamom and saffron can have slightly bitter or pungent notes, and sugar helps round out the flavor profile, creating a more harmonious taste experience.
  14. Mix well.
  15. Cover and cook on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
  16. After cooking.
  17. Add the prepared saffron-milk mixture.
  18. Add 1/2 tbsp cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience.
  19. Serve moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro |  hot garnished with almond, pistachio slivers and saffron strands.

pro tips for moong dal sheera
    pro tips for moong dal sheera
  1. Heat ghee in a broad non-stick kadhai. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite.
  2. Add the yellow moong dal paste. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks.
  3. Add warm milk. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency.  In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera.
  4. Add sugar. While sugar adds sweetness, it also helps balance other flavors in the sheera. Spices like cardamom and saffron can have slightly bitter or pungent notes, and sugar helps round out the flavor profile, creating a more harmonious taste experience.
  5. Add cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience.
  6. Keep aside the saffron milk mixture. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma.

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