বাবুর্চির রেসিপিতে বিয়ে বাড়ির শাহী রেজালা

Ingredients

• 1 cup Split Yellow Moong Dal (rinsed and soaked for 30 minutes)
• 2 cups Water (for boiling the dal)
• 2 cups Full-Fat Milk (prefer fresh whole milk)
• 1/2 cup Ghee (clarified butter, unsalted)
• 1 cup Granulated Sugar (adjust to taste; can use jaggery for deeper flavor)
• 1 tsp Cardamom Powder (freshly ground for best aroma)
• 1/4 cup Cashew Nuts (roughly chopped)
• 2 tbsp Raisins (optional, plump and seedless)
• 5 threads Saffron Threads (optional, soaked in 1 tbsp warm milk)

Instructions

1. Soak the Dal

   Rinse the split moong dal under running water and soak in enough water for at least 30 minutes.

   Time: PT30M

2. Cook Dal in Water

   Drain the soaked dal, add 2 cups fresh water to a heavy‑bottomed pan, bring to a boil, then simmer until the dal is very soft and mushy, about 10 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: Medium heat

3. Blend (Optional)

   For an ultra‑smooth texture, transfer the cooked dal to a blender or use an immersion blender and puree until silky.

   Time: PT5M

4. Add Milk and Simmer

   Return the dal puree to the pan, pour in 2 cups whole milk, and simmer on medium‑low heat, stirring frequently, until the mixture thickens and the milk is mostly absorbed, about 15 minutes.

   Time: PT15M

   Temperature: Medium‑low heat

5. Incorporate Sugar

   Add 1 cup granulated sugar to the thickened dal‑milk mixture. Stir until the sugar dissolves completely; the halwa will become slightly liquid again.

   Time: PT5M

   Temperature: Medium heat

6. Add Ghee and Flavorings

   Stir in 1/2 cup ghee, 1 tsp cardamom powder, and the soaked saffron (including its milk). Continue cooking, stirring constantly, until the ghee separates and the halwa leaves the sides of the pan, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

7. Finish with Nuts and Raisins

   Add chopped cashews and raisins, mix well, and cook for another 2 minutes to toast the nuts lightly.

   Time: PT2M

   Temperature: Medium heat

8. Serve

   Transfer the hot halwa to a serving dish, garnish with the remaining nuts, and serve warm or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g