Mung Bean/Moong Dal Halwa for ICC – Aspartame Free /Sugar Free & Low Cal

This year for past few weeks starting (from the last week of December) there are too many parties and eating out.  With the ICC challenge to be posted for the 15th, i thought of trying out this delicious Indian sweet with Xylitol for Bhogi. I had to combine both the recipes from Srivalli as using xylitol will give a dry texture to the end product so added 1/4 cup milk. Xylitol is a natural sweetener manufactured from the Birch tree bark, which is vegan looks like sugar and has only 1/3 calories as sugar and the best of all doesn’t cause cavities like refined sugar. Xylitol and Stevia another herb are the kind of natural sweetner available in the market, do more research and check out for yourself .

If you are going to use Natura, Equal etc which are artificial sweeteners, the white sugar is way better than these dangerous chemicals. So don't use them. The artificial sweetener contain a dangerous chemical called aspartame about which i will post later.



Ingredients



Split Yellow Moong Dal(Mung Bean) – 1 cup

Ghee (clarified butter) – 1/2 cup + 1 tbsp

Khoa/Mawa(Thickened unsweetened milk ) – 1/2 cup

Xylitol – 3/4 cup Milk – 1/4 cup

Saffron – few strands

 Toasted nuts – 1 tbsp for garnishing



Method



1) Soak Moong Dal overnight in water.



2) Next day rinse the mung dal few times with enough water.



3) Drain the water completely from the mung bean and grind this into a fine paste using as little water as possible.



4) Heat the milk add xylitol, saffron and once the xylitol dissolves, add the khoa and keep this paste ready.



5) Heat 1/4 cup of the ghee(1/2 the quantity) once it is hot and melted, simmer the stove into minimum and add the grind mung bean paste little by little stirring continuously with a egg beater as this part is very tricky because the mung bean will stick to the bottom of the vessel if not taken care. Add the remaining 1/4 cup of ghee and keep stirring till the mung bean gets cooked and the color of the bean paste changes color to slight brown.



6) Now add the khoa paste to the bean mixture and stir till everything combines and well cooked and the halwa starts leaving the side.



 7) Switch off and a tsp of ghee, toasted nuts and serve warm.

Posted in: dessert, diwali sweets, green mung bean, how to make moong dal halwa, Indian Mithai, Lentils, Moong, sweet, xylitol