Friday, January 15, 2010

Mung Daal Halwa for ICC

When I saw this month's ICC, I was excited.  Because I have never tasted Mung Daal halwa ever in my life.  But then we went on vacations I totally forgot about it.  Suddenly on the day of Bhogi, a day before Makar sankranti or Pongal, I wanted to prepare something sweet.  I remembered about this month's indian cooking challenge.  Immediately, I decided to prepare this mung daal halwa.  And when we tasted it was my right choice on the cold winter day.  Thanks to Srivalli for starting such an event ICC.

Ingredients Needed:

1 cup Moong dal
1 cup Sugar
1/2 cup Clarified Butter / Ghee
1/2 cup Khoya
Cashew nuts and raisins for garnish

Method to prepare:
Lightly roast the 1 cup of moong dal, wash, soak overnight and 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.  I could not use the raising because I was out of it.


Tip: 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.

6 comments:

Priya said...

Yummy halwa, looks beautiful..

s said...

pretty presentation as well..

Sheetal Kiran said...

Your halwa's color is so beautiful, and golden! Absolutely delicious!

lata raja said...

Superb! Lovely colour:)

AshKuku said...

Oh! I was just enjoying myself with my hubby.... going through all the moong dal preps partcipating in the event @ Srivalli's....
I happened to come here too... & Was glad.... I liked the perfect color & texture of your moong halwa..... Gr8 going!!!! Happy Blogging!!!!

Ash...
(http://ahsa-oceanichope.blogspot.com/)

Srivalli said...

Thats a lovely colour!..thanks for joining..