Monday, 5 November 2012

Moong Dal Halwa : Diwali Special

Ingredients -
Moong Dal (split ) - 250 g
Sugar  - 1 cup
Clarified butter ( pure ghee) - 200 ml
Mawa (khoya) - 250 g
Condenced milk - 1/2 tin

Water  - 4 - 5 cups
Almonds - 2 tbsp
Cashews - 2 tbsp
Raisins - 3 tbsp
Chironji ( charoli) - 1 tbsp
Coconut grated - 2-3 tbsp
Cardamom crushed - 4-5 

Method -
1. Soak the dal overnight.
2. Grind it the next day to a smooth paste using very little water.
3. Heat a deep and heavy bottomed karahi with ghee in it.
4. Put the ground dal in it and fry it on a low heat.
5. Keep stiring it continuously, until it resembles bread crumbs and has turned to a dark golden colour.
6. Fry the mawa separately and mix into the moong mixture nicely.
7. Make sugar syrup by boiling the sugar and water, put cardamom in it.
8. Pour this syrup in the fried moong dal and stir it, taking care to

avoid any lumps.
9. Chop the dry fruits and add it with the condenced milk. Keep frying it until the ghee has separated.
10. Garnish it with dry fruits and serve it hot.
11. It is a popular north Indian sweet dish eaten mostly in winters and keeps well for weeks when refrigerated. Mix little milk while warming and enjoy this rich and tasty delight. 


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