So Ganesh ji and I have always been friend’s of some sort. I have high respect for him and he makes sure I stay in line. Last year I made some Nariyal laddos so this year I wanted to serve the Lord something that I absolutely Love. Moong Dal halwa holds a very special place in my heart. It is that hearty, wintery and warming dish that reminds me of childhood.
However life goes on and we grow older; this is an ode to the Lord for all things great and the blessings that he bestowed on us. Thank you for being there.
You Shall need: Scantly adapted from Veg recipes of India- Time taken- Soaking [overnight] Cooking [2 hours]
2.5 cups Soaked dhuli moong dal
1.5 cup ghee
3 cup milk
1-3/4 cup sugar – We dont like it sickly sweet hence reduced quantities.
1.5 tsp Cardamom powder – elaichi powder
1/4 cup water
Non stick pan
- Grind the dal in a mixer to a course paste using the water as scant as possible.
- Remove to contents from the jar using a spatula or a spoon as deem fit.
- heat the ghee in a non stick pan on a medium low heat.
- Add the moong dal mix.
- Stir it well until the ghee is combined, it will take a few minutes.
- Let the flame be on medium low and stir as frequently as possible so that the mix does not stick to the pan and cook unevenly.
- This will make sure you make a few trips to the kitchen every now and then.
- The mark of cooked mix is that the ghee will float on top.
- Don’t be shy and let it brown.
- You might feel the ghee is too much as this point, I even took out 3/4 cup of the ghee. But trust me the halwa needs this.
- Heat the milk and sugar with cardamom until the sugar is dissolved.
- Once the dal is browning nicely, you may add the milk.
- Stir and cook until the milk is absorbed. Once the milk was absorbed, I added the ghee back little at a time.
- Let the halwa brown to the colour that you prefer.
- Serve with love.
- Do not worry about the dal when it looks like sand after browning- before adding the milk. it is just fine
- You may add a few tbsp more sugar if you have a sweet-er tooth
- Recipe can be easily halved or doubled.
- Be careful with hot ghee, it can cause serious burns.
- Keep an eye on the halwa as frequently as possible so avoid uneven browning.
- Stir continuously after adding the milk to avoid lumpy mix.
- Always cook this halwa on medium-low heat only.
- The mix shall bubble a lot, don’t worry. 🙂
The entry is for The Urban Spice Sweet September Giveaway.