When I saw the recipe for the this month’s ICC, I was a little disappointed, not because I don't like Moong Dal Halwa, in fact I love it! The reason was that I knew I would have to miss this month’s challenge because I would be travelling to India during the month of January and I felt very bad that I will be missing making the Moong Dal Halwa. But I somehow could not give it a miss, so I made it today, just a day before I leave for India. Needless to say, this a scheduled post and will appear on time for the ICC.
I always knew that making Moong Dal Halwa was a simple process but never knew it could as simple as this. This is the best thing about ICC, if you ask me. Because of the monthly challenge, I make things I have been thinking of trying to make for such a long time!
I did not want to use Khava, so used the second recipe.
Moong Dal Halwa
- 1 Cup Yellow Moong Dal
- 1/2 Cup Ghee (Clarified Butter) – I needed more
- 1 Cup Sugar (Increase if you like it sweeter)
- 1/2 Cup Milk
- 1-2 tblsp Chopped Almonds/Pistachios
Soak the Moong Dal for at least 6 hours.
Grind the soaked and drained Moong Dal into a smooth using as little water as possible.
Take half the quantity of Ghee in a Non Stick Pan. Add the Moong Dal paste and cook on a very low flame.
Keep stirring to avoid burning as the Moong Dal will cook & thicken very fast.
Keep adding the remaining Ghee in between and stir to mix and cook, avoiding any lump formation. But don't worry if you do get some lumps, they will eventually go away because of the high quantity of Ghee used.
Keep cooking the Dal till it lets it out aroma & the Ghee begins to separate.
Mix together the milk and the sugar & bring to a boil in a saucepan. Add this to the cooking Dal, stirring at the same time.
Mix properly and let it cook till the Ghee starts to separate again. Switch off the flame before the Halwa gets too thick as it will slightly thicken when cooled.
Garnish with chopped nuts and serve warm.
My Notes: The Halwa was very good. I was a little disappointed by the colour, because I have always seen Moong Halwa with a deep dark brown colour. I am not sure what brings that colour.
Also the amount of Ghee and Sugar had to be adjusted, I needed more than the suggested quantity in both the cases.
But as always, this was a great experience and I cant wait to make it again!
You needed more ghee and sugar..i ended up using less!! Yours looks totally super yummy!!!ReplyDelete
Less sugar and ghee sounds good to me, good job.ReplyDelete
I love the texture you have here. Love the click. Hope you are enjoying in India..:)ReplyDelete
Halwa looks perfect to me,well balanced with sugar and fat...ReplyDelete
Clicks are real tempting and alluring...
Have a happy time in India...
Halwa is simply colorful and looks yummy.Using non stick pan requires less ghee. We can add ghee at the end. I made with less ghee and sugar. I think frying moong dal before soaking gives it dark color..ReplyDelete
I too would have liked more colour in my halwa....am thinking of adding some saffron next time.ReplyDelete
u achieved that amazing texture with less ghee? have to try this.ReplyDelete
Mine turned out very brown..I thought it was all wrong! But when i tried without khove, the colour looked kind of between brown and yellow. Looks great.ReplyDelete