Saturday, September 23, 2017

Posted by Mala at 12:00:00 AM No comments
This halwa is a Rajasthani special, prepared during winter, since this halwa is believed to create some warmth. Please don't ask me, why I am making this in Chennai...had some special guests, for whom I made this...
One has to have lot of patience...as I always say, "Shraddha and Saburi" you need to make this. But it is a worthy dish, every minute of your effort is paid well for. This is a real delicacy, can be stored in the fridge for 2 weeks, minimum.
Prepare this divine sweet during Navarathri...Check out my other Navarathri neivedhyams 
Please refer to my Glossary for any unknown terms.




Ingredients
Split moong dhal - 1/2 cup
Milk - 1/2 cup
Water - 1/2 cup
Sugar - 1/2 + 1/8 cup( the ratio is for 1 cup dhal, the sugar is 1 1/4 cups)
Ghee - 1/4 cup
Saffron - a pinch, soaked in 2 tbsps hot milk
Cardamom powder - 1/2 tsp
Almond slivers and saffron strands for garnishing

Recipe Cuisine: North Indian; Category: Dessert/Neivedhyam
Prep time: 15 mts; Soaking time: 3 hours; Cooking time: 35-40 mts
Recipe source: Tarla dalal

Yields 6 small bowls

Moong dhal washed well, and soaked for 3 hours


Saffron soaked in hot milk


Soaked moong drained


Ground to a coarse paste, without adding any water.



Ghee heated in a non stick pan, and the ground paste added. Take care to keep the flames on the lowest


On slow fire, keep on stirring, non-stop, till the whole mixture resembles paruppu usili


Then add the milk and water, measured and kept. There might be small lumps, while stirring, keep on mashing them.


In nearly about 20-25 minutes, the mixture will thicken like this, by then milk and water would have reduced, and the ground moong dhal will get cooked well too.


Add the measured sugar, keep stirring


Halwa will once again become a bit watery.


Add cardamom powder


First, it will start becoming frothy at the corners


Almost done


Switch off when it starts leaving the sides


Decorate and garnish with almond slivers and saffron strands. This halwa can be eaten hot or cold. Both ways, the taste is awesome.


This post first appeared in www.malpatskitchen.com








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