Moong Dal Ras Vada Recipe

Moong Dal Ras Vada is a delectable Indian dessert that is known for being created with moong dal. It is frequently consumed during celebrations and other special events. In addition to having a texture that is soft and spongy, this dish is generally soaked in sugar syrup, which makes it a delectable dessert.

Ingredients

For the Moong Dal Balls:

Moong Dal: 1 cup (soaked for at least 2 hours)
Khoya/Mawa: ½ cup
Saffron Food Color: a pinch
Baking Soda: ¼ tsp
Oil: for frying

For the Sugar Syrup:

Sugar: 2 cups
Cardamom Pods: 3
Saffron Food Color: a pinch

Also see :- Bharwan Aloo Tilnaaz Recipe

Instructions

To begin, soak one cup of moong dal in water for at least two hours after it has been soaked. Because of this, the dal becomes more pliable and simpler to ground.

Two cups of sugar, three cardamom pods, and a pinch of saffron food coloring should be mixed together in a large cup or container. After adding water, bring the mixture to a boil in the pot.

Boil the syrup for approximately three minutes, or until it reaches a consistency that is sticky, and then cover and set it aside. Moong dal that has been soaked should be drained and then transferred to a mixer grinder.

It should be ground into a smooth paste. The khoya should also be ground into a smooth paste in a separate dish by itself. Both pastes should be mixed together in a big basin, and then the saffron food color and baking soda should be added.

To ensure that the batter is light and smooth, mix it thoroughly. In a deep frying pan, begin by heating the oil over a medium burner. After wetting your hands, take small parts of the batter and shape them into balls from the batter.

They should be dropped into the heated oil with caution. While turning them occasionally, fry the vadas until they reach a golden brown color and a crisp texture. The surplus oil can be removed by draining it on paper towels.

Immediately place the vadas that have been fried into the sugar syrup that is still hot. It is recommended that you let them soak for at least two hours so that they can assimilate the syrup. Either warm or cold, the Moong Dal Ras Vada is delicious in either form.

Tips

Make sure the batter is thoroughly beaten in order to achieve a smooth consistency. You can alter the consistency by adding a little bit of besan, which is gram flour.

During the frying process, keep the heat at a medium level to ensure that the vadas cook evenly without burning. It is important to make sure that the syrup is heated before adding the vadas so that they may fully soak.