MOONG DAL HALWA

Preparation Time: 10 minutes.

Cooking Time: 30-40 minutes

Serves: 4-5

Serving Size: 1

Tags: Gluten-free, Dairy-Free, Soy-Free, Peanut-Free

INGREDIENTS

Yellow Moong Dal ( Lentil)	1 Cup
Sugar	1 Cup
Ghee/Clarified Butter	½ Cup
Raisins	10-12
Green Cardamom	2-3
Milk (optional)	1  Cup
Water	1  Cup
Pistachios and Almonds	For Garnishing

METHOD

• Wash and soak the moong dal overnight in enough water. Drain and grind to a smooth paste without adding any water.
• Heat sugar and 1 cup water in a pan and cook till sugar dissolves completely. Keep aside.
• Heat ghee in a non-stick pan and fry raisins. Remove and keep aside.
• To the same pan, add green cardamoms, sauté for a second and then add the moong dal paste. Cook on a low flame for 20-25 minutes while stirring continuously or until golden brown.
• Now add the milk and the sugar syrup, mix well and cook on a low flame till the moisture dries up, while stirring in between. (note: if you are not adding milk, then add 2 cups of water)
• Add raisins, mix well and cook for 2-3 minutes, stirring continuously.
• Garnish with chopped almonds and pistachios and serve hot.

MANGO COCONUT ICE -CREAM

Looking for a nice gluten-free, dairy-free ice cream recipe that you can easily prepare at home..try this out

Serves: 1

Tags: Gluten-free, Dairy Free, Peanut Free, Soy Free

INGREDIENTS

• Mango             1 medium
• Coconut Cream ½ cup
• Coconut Milk    1 cup
• Sugar                40g
• Egg                    1
• Egg Yolk            1 egg yolk
• Lemon Juice      ½ tbsp

METHOD

• Peel the mango and puree it in a blender. Pass the puree through a sieve.
• Whisk egg and egg yolk in a bowl until well combined
• Combine coconut milk, cream, and sugar in a pan and heat over medium heat until just under the boiling point.
• Stir in the beaten egg mixture and cook this custard base mixture in a pan over hot water( not boiling water)stirring continuously until custard thickens to a sauce-like consistency.
• Remove from heat and set it aside to cool, stirring occasionally.
• Now add the mango puree and lemon juice. Mix well. Transfer into an ice cream tray and keep in the freezer.
• When the above mixture is half frozen, whip again with a hand blender until smooth, and return to freezer. Repeat this step 2-3 times before letting the ice cream mixture to freeze until firm.
• Serve chilled.

NUTRITIONAL INFO.:  COMING SOON