Only in the agony of parting do we look into the depths of love.Why do I assert on the line above to this heavenly dessert? Well, this halwa is not easy to make, quite an agony actually. However, the end result is worth the pain. But I promise you this, you will for sure fall in love with this sweet. I am not a dessert person at all. Savory and crispy-spicy finger bites appeal to my palate more than sugar n cream. But this sweet is one addiction and something your soul will crave for.
— George Eliot
— George Eliot
It takes a long time and a lot of patience to sauté the dal and prepare this halwa. You can make this is large quantities and store it in the refrigerator for several weeks. Add a little ghee and heat it every time you serve.
A classic recipe that is relished all over Rajasthan and Gujrat. This calorie laden halwa is often prepared during winter months as it is supposed to keep the body warm and protect us from bitter cold. Usually sweets rendering the air with festivity, this one betokens a special auspicious occasion as sweets like the moong dal halwa is quite an ordeal to endure just for curing a sugar rush. Please don't even go near it if you are on a diet. You will be devastated trying to curb you temptations.
I learnt this dish from a marwari maharaj who used to come to cook in our house during raksha bandan, karvachauth and navrathri. We would ask him to make authentic Rajasthani/Gujju delicacies to appease our guest's hunger after a day of vrat. Being a south-Indian, it was something I hadn't tasted before, but it smell awesome. Seeing me reluctant to try it, he forced me to have spoon. I remember finishing 3 cups/katoris full; had no space in my tummy for dinner that night. I got the complicated recipe from him and tweaked a tad to make it simpler. My hubby, a pukka (quintessential) Palakkad Iyer, loved this dish.
Tip:-Please do not add elaichi (cardamom) as it will suppress the flavor of the fried dal and sweet smell of almonds.As a rule of thumb, do not add elaichi in moong dal halwa, badam halwa, mysore pak (besan burfi) and chocolate burfi. These sweets have their own flavor and smell. If you add elaichi, the only flavor that you get is of elaichi.
What did I tweak?
I avoid making the one string consistency sugar syrup (1 cup of sugar-2 cups of water) as many a times it does not come out properly for me (still a novice u see). Thus, you may use powdered sugar and increase the warm milk from 1/4 cup to 1 1/4 cup. I avoid adding khoya to make it a little lighter, but yes, the halwa tastes better with khoya.
1 cup Dhuli moong dal/ split green gram (skinless)
1 cup Powdered Sugar (can add more depending on taste)
a generous pinch of Saffron
1 1/4 cups of full milk (Depending on desired consistency, you may add more milk, around 1/4 cup more, to have it at dropping consistency)
1 1/2 cups of ghee
1/4 cup of khoya/mava (I avoid it to make the sweet a little lighter)
8-10 crushed almonds
wash and soak the moong dal for 2-3 hrs and grind a little coarsely (do not make it a fine paste nor full coarse).
Soak the saffron in warm milk and keep aside.
Heat 1/2 a cup of ghee in a non stick (preferred) or heavy bottom pan and add the ground moong dal. Keep stirring over a low flame to medium flame (at the end) till the dal turns light brown and the aroma of the raw dal eludes. This need patience as this procedure take atleast 1 hours. Do not rush through this step .
As you stir, you would see the ghee being sucked up by the dal, go on adding slowly 2 spoons of ghee each time till you finish 3/4th cup of ghee. Keep the last 1/4 cup at the end (before serving).
Add the sugar and saffron milk and let it cook well in medium flame. Stir well do that the sugar melts and mixed well.
Add the khoya and mix well. (I avoid adding khoya as it gets too heavy, the taste remains 98% same).
Cook till the halwa is soft and dry (some may like it in the dropping consistency, but I prefer it dry and smooth). You may add some extra warm milk to get to the desired consistency.
Fry the almonds in 1/4 cup ghee remaining in a pan. Add the ghee and almonds in the halwa at the end and mix well.
Serve hot with a dollop of ghee.
This goes to MLLA-17 hosted this month by sra of when my soup came alive and is created by Susan of The Well-Seasoned Cook.
This recipe is my contribution to FIL-Ghee Hosted by sanghi.