Sheetal Kamat

Yesterday I thought of preparing mung daal halwa but then ended up cooking mung daal vadi.

Mung Daal Vadi
1 Cup Mung Daal
3/4 Cup Ghee
1/4 kg Khoya
2 Cup Sugar
2 Cup Milk
Almonds to garnish

  • Soak the daal in water for 4-5 hours
  • Grind the daal in a mixer to form fine paste
  • Heat ghee in a pan and fry the mung daal paste on low flame
  • Once the daal turns golden brown, add the milk and cook till the mixture becomes thick
  • Add the khoya and cook for a while
  • Add te sugar and cook on low flame till mixture is thick and sticky
  • Grease the plate and put the mixture on it. Spread it evenly and garnish with almond pieces
  • Cut into rectangular pieces and serve

Frying the mung daal on low flame is important, as mungdaal will get burnt quite quickly.

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