"Moongdal Mania" Wow Some combination of... soft creamy moongdal phirni with soft and juicy mung ke moti(moongdal gulab jamun) and Crispy crunchy mini moongdal tartlets or crackers Garnished with fried mung dal instead of dryfruits.. . My Entry for Region waise Diwali Dish contest..
Here I have soaked @1 big cup of yellow mung dal in water for about 4-5 hrs.
Then drain the water and make a paste in the mixture jar without water.
I have prepare each elements with that mung dal paste.
Mungdal mini tartlets or crackers...
Take a flour in a bowl. Add butter and mungdal paste and crumble it... Now add milk just little by little at a time and make a stiff daw...
Let it rest in the fridge for about 30 minutes...
Take it out and roll it... Make crockets or mini tartlets in tart mold.. Pric it.. Bake for @12-15 minutes on 180-200 degrees preheated oven...
Take a pan.Heat ghee in the pan. Add mungdal paste and saute it...
In the starting mixture will be lumpy so stir continuously on low to medium high temperature.
Mixture will turns in crumbly texture looks like like suji halwa...
Meanwhile boil milk in another pan. Dissolve sugar in milk and let it have a boil..
Then add this mixture into dal carefully and mix all the ingredients well.
Now simmer the mixture for 5-7 minutes.. Dal will soak the Milk and foam very creamy in texture.
Add cardamom powder and mix it well.
Phirni is ready. Chill it in the fridge for sometime then serve.
Here I want some thick consistency so I have cook for 2 min more so that it can set nicely...
Mung k moti
Take flour, mungdal paste, khoya , ghee and baking soda and mix well. Knead a soft dough with milk.
Now prepare small size balls and deep fry in ghee on low flame till light golden brown in colour... Temperature of the ghee should be low to medium while dip frying..
For chasni add sugar, water and cardamom in a bowl and make little thick and just sticky chasni (need not any strain). Like we made fir gulabjamuns... Keep aside.
After dip frying the motis add directly into chasni and let it rest for sometimes so that it can absorb the chasni well.
First take soaked mungdal on kitchen towel so that it can soak all the remaining water.
Then add that mungdal in hot ghee in which we have fried mung k moti and fry crispy crunchy in texture on low flame only..
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