Moong Dal Sheera, Quick Moong Dal Sheera Recipe by Tarla Dalal

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

sugar

🥗Healthier: jaggery

💰Cheaper: brown sugar

Jaggery adds a unique flavor and is less processed.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a dairy-free option while water reduces cost.

cashews

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar texture and nutrition at a lower cost.

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 mix well and cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally.

Add the saffron-water mixture, cardamom powder and almond slivers and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens