Airfryer episode 36:Making moong halwa premix in AirFryer

Preparing an air-fryer moong halwa premix streamlines traditional dessert making without sacrificing taste. Begin by washing and rinsing 200 g of moong dal under cold running water, gently massaging the grains until the rinse water runs clear. Transfer the dal to a bowl, cover with fresh water and soak overnight. The next morning, drain the dal thoroughly in a colander. Lightly grease a steel baking tray with 10 g of ghee, then spread the drained dal in a thin, even layer. Air-fry at the lowest temperature setting (approximately 80°C) for 30 minutes, pausing once to stir and ensure even drying—extend the time by 5–10 minutes if the dal retains a lot of moisture. Little moisture is needed for the next step

Once the dal is crisp and cooled, transfer it to a blender and pulse to a coarse powder or fine paste, depending on your texture preference. In the same air-fryer tray, combine this dal powder or paste with an additional 1tbs of ghee and roast at 120 °C for 30 minutes. Stir every 10 minutes to promote uniform browning. When the mixture emits a nutty aroma and appears golden, blend it again with 2–3 crushed green cardamom pods to form a fragrant, uniform premix. Store in an airtight container at room temperature for up to three months.

To prepare halwa from the premix, bring water or milk to a gentle boil with sweetener of your choice. Gradually add premix, stirring continuously. Cook over low heat until the mixture thickens and begins to pull away from the sides of the pan, then serve warm.

Moong dal (split mung beans) offers numerous health benefits. Per 100 g, it provides about 25 g of plant-based protein and 16 g of dietary fiber, which support muscle repair and digestive health. It is rich in B-vitamins—particularly folate and niacin—essential for energy metabolism and nervous-system function. Its low glycemic index helps regulate blood sugar levels, making it suitable for those with insulin sensitivity. Additionally, moong dal contains antioxidants such as quercetin and kaempferol, which help reduce inflammation and protect against free-radical damage.

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