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Monday, 12 August 2013

Moong Dal Halwa

Moong dal halwa is a delight in itself. Rich in calories its very good during winters. You can reduce the amount of ghee used by cooking in a non-stick vessel. But I personally think it tastes good with that extra ghee. A little more ghee once in a while won't matter but one must one must  not make that a habit. 

Ingredients Required:-

  •  1 cup of yellow moong dal 
  • 1/4 cup of clarified butter (ghee)
  • 1/4 cup of condensed milk
  • 1/2 cup of water
  • 3/4 cup of sugar
  • 1/2 tspn of cardamom powder
  • Few Dry fruits of choice
Steps to follow:-
  • Soak moong dal overnight ie 7-8 hrs,drain water and wash till water runs clear.
  • Grind using very little water to a smooth paste.
  • Heat ghee in a heavy bottomed or a non-stick sauce pan  and when it is hot enough add the ground moong dal paste and continuously stir it using ladle on a medium high flame. This is the most important and tiring part of making this dish. My friend and I took turns it stirring it. Add more ghee if necessary.
  • Keep stirring till ghee starts leaving sides of saucepan and there is lovely aroma of dal.
  • At this point turn heat on low and add condensed milk and 1/2 cup of water and 3/4 cup of sugar and mix everything well.
  • Continue cooking on a low flame for 10 mins,stirring regularly.
  • Finally before turning off heat add cardamom powder and garnish with roasted dry fruits and serve.
This can be stored for 3-4 days in Air tight container in a fridge. But heat it well before serving.



halwa









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