moong dal halwa {yellow split mung halwa}

moong dal halwa

Moong Dal Halwa – This rich halwa is made with yellow split moong dal , cooked in pure ghee and a dash of saffron. Adding sooji just a tablespoon , gives the halwa a great texture. Moong dal is often consumed during summer as it has a cooling effect on the body.Of course , since this is a rich sweet , moderation is the key πŸ˜ƒ

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sabudana & aloo papad {sago & potatoes}

Making most of the lockdown time and the beautiful spring/summer to make papads at home. These are deliciously easy to make and does not require a lot a of β˜€οΈ. It can be laid out inside the house as well , if outside space is a constraint. The papads take just 2 days to dry and even just a day , if exposed to 7-8 hours of 🌞. They store incredibly well upto 1-2 years in an airtight container. Fry it in oil to perk up any dish as and when required

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