Monday, 4 March 2013

MUGACHYA DALICHA HALWA (MOONG DAL HALWA)




MUGACHYA DALICHA HALWA

INGREDIENTS

Moong dal / (soaked)
1 cup
Ghee
½ cup
Milk
¾ cup - 1 cup
Sugar
¾ cup
Cashew nuts / almonds / raisins (chopped)
3no / 3 no / 8 - 10 no

METHOD:
1.       Drain the water completely from the soaked dal as much as possible.
2.       Grind the dal to a fine paste.
3.       Heat 2 tbsp ghee, add the chopped nuts. When they change colour and give off a nutty aroma remove them. Now in the same ghee add the prepared paste of the dal.
4.       Sauté well till it changes colour to light brown and there is no raw aroma coming from the mix. Keep on adding a little spoonful of the remaining ghee little at a time as needed.
5.       This will take a little longer time as the dal has moisture and hence will take some time to evaporate.
6.       Make sure the gas is low and you keep on moving the mixture in the pan continuously so that it gets cooked evenly.
7.       Now add warm milk and cover and cook. When the milk is completely absorbed add sugar.
8.       Keep on mixing it continuously till all the sugar has melted and ghee starts oozing out of the halwa. Garnish with fried chopped nuts. Serve hot.