My North Indian friends always rave about their mother's moong dal halwa and during holi they seem to miss it quite a bit.
And when I did have it at a restaurant, I was blown away.
Every recipe I looked at had the moong dal / green gram dal soaking for 3 hours, then grinding it into a fine paste and then cooking in ghee for nearly 30 minutes while stirring constantly.
Too much work.
Then I came across a recipe which just used moong dal powder and the whole process from start to end finished in 30 minutes. The taste was awesome and my guests loved it too.
Ingredients:
Moong Dal - 1 cup
Ghee / Clarified butter - 1/2 cup
Water - 1 cup
Milk - 1/2 cup
Sugar - 1/2 cup
Cardamom - 2
Almond slivers - 2 tbsp
Method:
Dry roast the moong dal in heavy bottomed vessel, till the colour slightly changes.
Then cool it and powder. The powder will be slighly coarse.
Now heat this powder with all the ghee in the same heavy bottomed vessel and cook on low flame till the mixture starts turning dark and looks puffy / fluffy.
Now add inthe rest of the ingredients in a go and mix well.
The halwa will start leaving the sides of the vessel.
Transfer to a buttered plate and allow to cool.
Pictorial:
Look at the colour difference of the fried and non fried dal
Moong dal powder and ghee
Stage 1 of frying the dal powder and ghee
The dal looks puffy after more frying
After all the other ingredients have been added and stirred in
Moong dal Halwa is ready
No comments:
Post a Comment