For this December's Indian cooking Challenge, Srivalli had chosen Moon Dhal Halwa.
Thanks to Simran's mom for the recipe and Lataji for the notes and also Srivalli for hosting this event. I followed her first recipe with Khoya and it was very tasty and also very easy to make.
Here goes her recipe,
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Ingredients Needed:
Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish
You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.
Method to prepare:
Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.
NOTES:
Thanks to Simran's mom for the recipe and Lataji for the notes and also Srivalli for hosting this event. I followed her first recipe with Khoya and it was very tasty and also very easy to make.
Here goes her recipe,Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Ingredients Needed:
Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish
You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.
Method to prepare:
Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.
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.
