How to Make Tasty Stuffed Moong dal halwa Jamun with carrot and mango puree

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Stuffed Moong dal halwa Jamun with carrot and mango puree.

Stuffed Moong dal halwa Jamun with carrot and mango puree

Yes, this is a simple recipe just when the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Stuffed Moong dal halwa Jamun with carrot and mango puree for your dinner with your friends or family. You can have Stuffed Moong dal halwa Jamun with carrot and mango puree using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Stuffed Moong dal halwa Jamun with carrot and mango puree

  1. Prepare 1 cup of maida/All purpose flour.
  2. It's 1/2 cup of milk powder.
  3. You need 2 tbsp of carrot puree.
  4. It's 2 tablespoon of mango puree.
  5. You need Pinch of baking soda.
  6. You need of For syrup.
  7. It's 1 1/2 cup of brown sugar.
  8. You need 1 cup of water.
  9. You need 1/2 tsp of cardamom powder.
  10. Prepare pinch of Kesar/saffron strands.
  11. Prepare of For stuffing.
  12. Prepare 2 tbsp of moong dal halwa.
  13. You need of for frying.
  14. You need As needed of Ghee/oil.

Stuffed Moong dal halwa Jamun with carrot and mango puree step by step

  1. Sieve flour,baking soda, milk powder and make 2 parts. In one part of flour add mango puree and other part add carrot puree. Knead with finger tips and rest for 15 mins..
  2. For syrup, take a deep vessel and add 1.5 cup brown sugar and add 1cup water to it and bring to boil. Check the density of syrup. Syrup shouldn't be too think or thin. Add saffron and cardamom powder. Give a stir and keep a side..
  3. I have taken carrot puree dough first. Make a cup shape dough and stuff halwa. Make a smooth ball and and do not give pressure. Now take mango dough and stuff carrot puree dough and make smooth ball and set a side. Add oil/ghee to pan, on medium flame deep fry the Jamuns. Once it turns brown shade directly drop to syrup. With in 2-3mins remove the jamun so it won't become soggy..
  4. Serve warm or chilled..
  5. Note: Do not use dairy whitner, use milk powder. Roll the balls very smooth for perfect texture. More pressure will make jamun hard. You can also use premixed jamun flour..

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