Moongfalli ki halwa

Moong dal (moong moger) washed for moong dal pudding can also be taken, but peeled mung dal pudding becomes more testic.
To make Moong Dal's pudding, pulse should not be soaked for long. It quickly melts so the time of 3-4 hours is enough.

• In the pudding of moong dal, fresh mawa should be added. If the Mawa is not fresh, then replace it with a cup of fresh cream.
  If you want a granular and quick sink solution, then mix a little wheat flour in it.
• Pulses of lentils take more time than other halts. Therefore, the ghee separates on the pudding and does not even stick in the bottom. Be patient while cooking it.
• When the hot sauce while roasting hot and ghee in a little while, halva leaves are quick and good.
• If you want, you can add two pinches of yellow color to eat. This will make the pudding color very good.
• The point of note is that it is continuously running dum in the pan or in the pot while using it. If left like this then it can stick in the bottom of the pot.
• Moongdal halva can be kept for a week in the fridge.
• Drying drif drips in the pudding with ghee makes them taste better.
  
• Almonds and cashews, which are used for garnishing, also you can put in the ghee beforehand.
• Apply the sugar in the turmeric pudding when the lentils are well synced. You should cook it well after adding sugar.
  (To make more Tasty Bacon Laddus than confectioner, follow these tips)