Moongdal Ka Sheera

Moongdal ka sheera

Moongdal Ka Sheera is a very delicious sweet for sheera lovers. This sweet is very rich, made from moongdal. The cooking of sheera is long but the end result is simply delicious and irresistible. The tempting dessert finds a place in wedding food, celebration. It is from Rajasthani cuisine and is glutenfree.

At my home everyone is fond of the moong dal sheera. I love the coarse texture of the sheera and since it is made of moong dal it is nutritious. It is good for kids.

Now a days you get moong dal flour in the stores which makes the making of sheera more easier. Many people use water to make sheera or the combination of milk and water, I have used milk to make sheera. Milk makes the sheera more rich.

I prefer using a non stick pan for making sheera. It prevents sticking of the moong dal while cooking. Grind the moongdal to coarse mixture. This will make sheera of coarse texture.

Try the recipe and I am sure your family and friends will love it!!

Moongdal ka sheera
Print Recipe
5 from 2 votes

Moongdal Ka Sheera

Moongdal Ka Sheera is a very delicious sweet for sheera lovers. This sweet is very rich, made from moongdal. The cooking of sheera is long but the end result is simply delicious and irresistible. The tempting dessert finds a place in wedding food, celebration. It is from Rajasthani cuisine and is glutenfree. 
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Breakfast, Dessert, glutenfree, sweet
Cuisine: Indian, Rajasthani
Keyword: dessert, festivalfood, glutenfree, moongdal, nutritious, rajasthani, sheera, traditonal, wedding
Servings: 6 people
Calories: 655kcal

Ingredients

  • 1.5 cup moong dal yellow moong dal without skin
  • 4 cup milk
  • 1 cup sugar you can add 1/2 cup more as per sweetness needed. i prefer less sweet.
  • 10 tbsp ghee clarified butter
  • 2 tsp cardamom powder
  • 1 tsp saffron strands
  • 2 tbsp almonds blanched, peeled and chopped
  • 1 tbsp pista blanched, peeleed and chopped

Instructions

  • Wash and soak the moong dal for 5-6 hours.
    Moongdal ka sheera
  • Drain the water from the soaked moong dal in a strainer.
    Moongdal ka sheera
  • Grind the drained moong dal into coarse paste.
    Moongdal ka sheera
  • Heat ghee in a non stick pan. (leave a tbsp of ghee aside to add in the end)
    Moongdal ka sheera
  • When ghee is heated, add the coarse moong dal paste.
    Moongdal ka sheera
  • Saute the moong dal paste. It has absorbed all the ghee.
    Moongdal ka sheera
  • In the meanwhile, put milk in a pan to boil.
    Moongdal ka sheera
  • Saute the moong dal on medium heat. After 10 minutes, It will start to become dry.
    Moongdal ka sheera
  • The moongdal has now become dry and  resembles like bread crumbs.
    Moongdal ka sheera
  • The milk has also boiled.  Add few strands of saffron in it. (Wow the saffron is releasing a wonderful aroma).
    Moongdal ka sheera
  • Add the hot milk to the moong dal mixture. (be careful as the hot milk and moong dal  will splutter).
    Moongdal ka sheera
  • The moong dal will start absorbing milk.
    Moongdal ka sheera
  • After 5-6 minutes the milk will be almost absorbed, add sugar in it. ( I have used raw sugar).
    Moongdal ka sheera
  • The sugar will melt and the mixture will become liquid again. Saute for sometime on medium heat.
    Moongdal ka sheera
  • Add cardamom powder to it.(leave a tsp cardamom powder to add at the end) Saute the mixture continuously to avoid sticking at the bottom. (the hands will get good exercise :-)).
    Moongdal ka sheera
  • After 10 minutes, the moisture will be absorbed.
    Moongdal ka sheera
  • Now saute till the moisture in the moong dal mixture is evaporated and the moong dal starts leaving ghee. 
    Moongdal ka sheera
  • Add the remaining ghee and saute the moong dal mixture more.
    Moongdal ka sheera
  • Mix well and saute.
    Moongdal ka sheera
  • Add cardamom powder and mix well. (adding cardamom powder towards end gives nice aroma).
    Moongdal ka sheera
  • Saute the moong dal and the ghee is released. The entire process took me around 1.5 hours but was worth the efforts put in. 
    Moongdal ka sheera
  • Add the pistachio and almonds. Mix well. The moong dal sheera is ready. Enjoy the moong dal sheera warm. The moong dal sheera remains good for a week when refrigerated. Warm the sheera in a microwave or steam cook in pressure cooker just before serving. 
    Moongdal ka sheera
  • For serving the sheera. Grease a small bowl with ghee. Put hot moong dal ka sheera in it. Press it with a spoon and smoothen the surface. Unmould in a plate. Garnish with some almonds and pistachio and serve.
    Moongdal ka sheera

Nutrition

Calories: 655kcal | Carbohydrates: 75g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 78mg | Potassium: 903mg | Fiber: 9g | Sugar: 45g | Vitamin A: 325IU | Vitamin C: 2.6mg | Calcium: 263mg | Iron: 3.8mg

5 thoughts on “Moongdal Ka Sheera

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.