Thursday, March 21, 2019

INSTANT MOONG DAL HALWA

INSTANT MOONG DAL HALWA

There are some dates that stay firmly planted in your memory. March 21 is one such for me! I am so pleased to share that this blog completes 6 years today. It was on March 21, 2013 that I posted my first dish.

It is with quiet satisfaction that I see that since then there have been 677 posts which have received over 2.5 million hits. The Facebook Page for Cooking With Shobana has over 16,000 likes and the blog continues to feature in the Top 100 Indian Food Blogs and Websites.

I am grateful to God, and to you, my family and friends for your encouragement and support over the years.

To celebrate the occasion, today I have made a sweet dish called Moong Dal Halwa, which is popular all over India. This is the Instant version which is easier to make. It has been adapted from Instant Moong Dal Halwa by one of my favourite cookery experts, Nisha Madhulikaji.



Ingredients:-
  • Moong Dal, (Yellow Split Gram), 1 cup
  • Sugar, 1 heaped cup 
  • Ghee, 1/2 cup, 
  • Full Cream Milk, 1/2 litre + additional 1 cup (optional-instead of water) 
  • Cashews, chopped, 10-15
  • Almonds, finely chopped, 10-15
  • Raisins, 1 tbsp
  • Pistachios, 10-15
  • Powdered Green Cardamom, from 6-7 pods

Method:-

Heat a little ghee in a pan and add the cashewnuts, almonds, and raisins. Roast them for a few minutes and keep aside.
Peel and powder the Green Cardamom and keep aside
Clean the moong dal, removing the powder if any
In a thick-bottomed pan, dry roast the moong dal for about 5 minutes on medium flame stirring continuously till it gives off a good aroma and turns a golden brown
Ensure that the moong dal doesn't get burnt
Transfer to a plate and allow the roasted moong dal to cool
In a mixer jar, grind the roasted moong dal in pulse mode to a coarse powder. Keep aside
Heat 4 tbsp of ghee in the pan and on medium heat roast the coarsely ground moong dal for about 5 minutes till it gives off a good aroma and turns a golden brown
Lower the flame and add 500 ml milk and keep stirring so that no lumps are formed
Add another 1 cup of milk (or water) and cook on medium flame stirring continuously till it forms a thick mass
Next add the sugar and some of the roasted dry fruits (keeping aside some for garnish) and cook for some more time as the sugar added leaves water
Add the remaining ghee and keep stirring till it gets well blended and more thick
Add the powdered cardamom and cook the halwa for 1-2 minutes more
Transfer to a plate and garnish with the remaining roasted dry fruits and pistachios







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