quick moong dal sheera recipe | instant sheera | 20 minute sheera |
by Tarla Dalal

quick moong dal sheera recipe | instant sheera | 20 minute sheera | with 35 amazing images.

quick moong dal sheera recipe | instant sheera | 20 minute sheera is an irresistible Indian mithai for people of all ages. Learn how to make instant sheera.

To make quick moong dal sheera, soak the moong dal in enough warm water for 2 to 3 hours and drain well. Blend the moong dal in a mixer to a coarse paste without using any water. Place the moong dal paste into the muslin cloth and press to remove excess water. Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon. Keep aside. Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add the sugar and almonds and mix well. Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally. Add the saffron-water mixture and cardamom powder and mix well. Serve hot garnished with almond slivers.

This instant sheera is ambrosia for all sweet lovers, especially those fond of sheera. This recipe is divine. It is coarse and sweet. It generally takes a long time to cook, but this recipe is made in just 20 minutes.

Cooked in milk, other ingredients like saffron, cardamom and almonds add a rich taste and texture to this 20 minute sheera. All you have to plan is to soak the moong dal for 2 to 3 hours in advance.

Made during special occasions like marriages and festivals, sheera appeals to everyone on a lazy afternoon after a grand meal too. This quick moong dal sheera is best served hot or warm.

Tips for quick moong dal sheera. 1. You can test to see if the moong dal is soaked by breaking it with your fingers. If you cannot then soak for another 30 minutes and test again. 2. As you cook the moong dal will separate by itself when you are cooking for 10 to 12 minutes. 3. Remember to keep stirring the sheera occasionally at intervals so that it doesn’t stick to the pan.

Enjoy quick moong dal sheera recipe | instant sheera | 20 minute sheera | with step by step photos.

Moong Dal Sheera, Quick Moong Dal Sheera

This recipe has been viewed 163652 times

5/5 stars 100% LIKED IT
7 REVIEWS ALL GOOD

Moong Dal Sheera, Quick Moong Dal Sheera recipe - How to make Moong Dal Sheera, Quick Moong Dal Sheera

For Moong Dal Sheera
1/2 cup yellow moong dal (split yellow gram)
1/2 cup ghee
1/2 cup milk
1/2 cup sugar
1 tbsp almond (badam) slivers
1/4 tsp saffron (kesar) strands dissolved in 1 tbsp water
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almond (badam) slivers

Method
For moong dal sheera

To make moong dal sheera, soak the moong dal in enough warm water for 2 to 3 hours and drain well.
Blend the moong dal in a mixer to a coarse paste without using any water.
Place the moong dal paste into the muslin cloth and press to remove excess water. Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon. Keep aside.
Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
Add the sugar and almonds and mix well. Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally.
Add the saffron-water mixture and cardamom powder and mix well
Serve the moong dal sheera hot garnished with almond slivers.

Nutrient values (Abbrv) per serving

Energy	563 cal
Protein	8.7 g
Carbohydrates	48.2 g
Fiber	2.2 g
Fat	36.4 g
Cholesterol	5.3 mg
Sodium	13.2 mg

Click here to view calories for Moong Dal Sheera, Quick Moong Dal Sheera

Moong Dal Sheera Video by Tarla Dalal

Moong Dal Sheera, Quick Moong Dal Sheera recipe with step by step photos

like quick moong dal sheera

like quick moong dal sheera recipe | instant sheera | 20 minute sheera | Sheera, halwa and bari are variants of Indian mithai. They are sweet puddings which can be made with a myriad of ingredients like milk, mawa, sugar, condensed milk, fruits, nuts etc. To learn an array of sheera recipes check out our huge collection of and learn how to make quick and easy delectable sheera recipes like :
- Badam ka Sheera
- Chocolate Sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images.
- Jowar Banana Sheera

what is quick moong dal sheera made off?

what is quick moong dal sheera made off? instant moog dal halwa is made from 1/2 cup yellow moong dal (split yellow gram), 1/2 cup ghee, 1/2 cup milk, 1/2 cup sugar, 1/4 tsp saffron (kesar) strands dissolved in 1 tbsp water, 1/2 tsp cardamom (elaichi) powder and 1 tbsp almond (badam) slivers.

washing and soaking yellow moong dal

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.
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.
The moong dal is now clean.

Cover and soak the dal in warm water for at least 2 hours.
This is what the soaked yellow moong dal looks like.
Drain.
Keep aside.

blending moog dal

Put the soaked and drained moong dal in a mixer.

Blend to a coarse paste without using any water.
Place the moong dal paste into the muslin cloth.
Squeeze to remove excess water. This helps us cook the moong dal halwa quickly.
Remove the moong dal paste from the muslin cloth into a plate.
Spread it using a spatuala or spoon. Keep aside.

cooking moong dal halwa

To make quick moong dal sheera recipe | instant sheera | 20 minute sheera | heat 1/2 cup ghee in a broad non-stick pan. Ghee is what makes the halwa rich and tasty.
Add the moong dal paste.
Cook on a medium flame for 10 to 12 minutes, while stirring occasionally. This is the first image of the sheera being cooked at 5 minutes.
We have cooked the sheera for now for 12 minutes.
Add 1/2 cup of water.

Add 1/2 cup milk.
Mix well.
Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
Add 1/2 cup sugar.
Add 1 tbsp almond (badam) slivers.

Mix well.
Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally.
Add the saffron-water mixture.
Add 1/2 tsp cardamom (elaichi) powder.
Mix quick moong dal sheera | instant sheera | 20 minute sheera | well.

Serve quick moong dal sheera | instant sheera | 20 minute sheera | hot garnished with almond slivers.

preparing saffron water

In a small bowl put 1 tablespoon water.
Add 1/4 tsp saffron (kesar) strands.
Mix well and use after 10 minutes.

pro tips for moong dal sheera

You can test to see if the moong dal is soaked by breaking it with your fingers. If you cannot then soak for another 30 minutes and test again.

As you cook the moong dal paste will spearate by itself when you are cooking for 10 to 12 minutes.
Remember to keep stirring the sheera occasionally at intervals so that it doesn’t stick to the pan.