Thursday, January 14, 2010

Moong Dal Halwa for ICC

I was planning to try moong dal halwa since Diwali. My father loves this halwa. I am very poor in cooking any sweet dish:). But thanks to Srivalli with this Indian cooking challenge, I can dare to make such dishes and it is turning out very nicely.














Ingredients

Moong dhal - 1 cup

Ghee - 1/2 cup

Sugar - 1 cup (as per required sweetness)

Milk - 1/2 cup

Cashews/ raisins roasted in ghee for garnish. (Optional)


Procedure

Soak 1 cup moong dal overnight. Next morning, grind to a paste. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee. Keep the heat at the lowest and keep stirring even after the dhal becomes thick. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix. Cook until the ghee surfaces.


Notes :

  • Use a thick bottom pan or better nonstick pan.
  • Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
  • You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
  • Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
  • Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
  • In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture.
  • Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.


13 comments:

s said...

wow..looks delicious....im def gonna make this again.

lata raja said...

Preeti this looks yummy...did your dad like it?

Priya said...

Delicious halwa, i tried out the same version too...enjoyed making out this halwa..

Deepa G Joshi said...

wow..it looks so good..very nice and different from the usual semonlina halwa..

Faiza Ali said...

Looks delicious ..

Nostalgia said...

Yum..good luck with ICC

Valarmathi said...

Yummy halwa, looks delicious.

AshKuku said...

Tried it once..... But was a disaster..... I love this too, but could not prepare this to relish....on it....

Ash..
(http://asha-oceanichope.blogspot.com/)

Pavithra said...

Wow looks so delicious dear.. hey my wishes to your MIL too..

Khaugiri said...

Thanks all for lovely response. So I can also make good sweet dish now;)
@Lataji, My father stays in Maharashtra so whenever I go there I'll prepare this for him, by that time, I'll get expert in making moong dal halwa:)

SriLekha said...

looks yummy!
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http://www.srishkitchen.com/2009/12/efm-mutton-series.html

Sushma Mallya said...

looks yummy...and nicely presented...

Mythreyi Dilip said...

Wow, halwa looks too good dear...

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