Happy Shankaranthi

15 Jan

We celebrated Pongal/Shankaranthi by attending our citizenship interview. A totally different post will most probably follow about how Suresh aced it.. This post is part of the Indian Cooking challenge , which I was foolish enough to have started participating. Why do Indian cooking have to be so tedious. And we assume, the most tedious foods are the tastier ones , sometimes rightly so. Once,I prepared Basundhi from scratch, with boiling the milk and all. It was my first and only time. I don’t have a sweet tooth per se and guess that is part of it. I cite health reasons for not consuming sweets as we all know sugar is one of the worst refined products out there. But, give me deep fried and I can’t resist it. One needs to yield to a little temptation every now and then. Anyway, as part of the Cooking Challenge,we were asked to make Moong Halwa, which I had not tasted before . It is more or less like Badam halwa, but with Moong dal ,instead of Badam.


Split (Yellow) Moong dhal – 1 cup
Ghee – 1/2 cup
Sugar – 3/4 cups to 1 cup (as per required sweetness)
Milk – 1/2 cup
Cashews/ raisins roasted in ghee for garnish.


1. Soak 1 cup moong dal overnight and grind to a paste.
2. Add the dhal to 1/4 cup ghee and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
3.Keep stirring even after the dhal becomes thick and add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
4.Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
5.Cook until the ghee surfaces.
Garnish with cashews and raisins or whatever you want to.

Notes: 1. I added a little bit less ghee. And I used raw sugar , which is brown instead of refined white and so, my halwa looks brown in color.
2. I used evaporated milk. Regular milk will do of course.
3. I still prefer Badam halwa. I guess, if I add more ghee, it might taste even better.
4. I think we should be able to make it by roasting the dhal, grind it into a powder and cook it, instead of soaking and grinding.


Posted by on January 15, 2010 in Recipes


Tags: ,

9 responses to “Happy Shankaranthi

  1. Lata Raja

    January 17, 2010 at 1:31 pm

    I was wondering at the deep orange colour you have here. May be the sugar and the evaporated milk aided that. You reflect my thoughts, I wouldn’t mind roasting powdering and trying like a burfi may be???

    • shoba

      January 18, 2010 at 10:56 am

      Yes. The sugar and evaporated milk did that. Initially, it was yellow before I added the milk. It did taste yummy though.

  2. Sri

    January 18, 2010 at 11:21 am

    It was yummy. Now I am waiting for Doodh Peda?

  3. nourishncherish

    January 18, 2010 at 4:01 pm

    Where is my bit of this? You know this isn’t fair – Sri gets to eat and I get to comment on the photo! Looks fantastic

    • shoba

      January 19, 2010 at 10:37 am

      OK, I will make sure Doodh Peda comes to you.

  4. Meera Manohar

    January 19, 2010 at 3:13 pm

    Congrats on your citizenship interview ! And thanks for the recipe, looks real nice

  5. Hema

    January 22, 2010 at 3:12 am

    Ah..ha…THis looks really yummy..And if added all those ingredients in your notes, I bet it would be more heavenly. Anyways, I would stop with enjoying the pictures. My blood may not be ready to suck in this. Kudos to your ever improving cooking skills, sister!

  6. Hema

    January 22, 2010 at 3:15 am

    I observe that there are some grammatical mistakes in my comments. There is a gap between what I think and what my hands type..and my left hand is faster than my the spellings all get mixed up..guess I should write about it someday..take care..

  7. shoba

    January 22, 2010 at 1:46 pm

    Your blood is already opaque 🙂 . The gap between thinking and typing is very natural and happens to me too. And we miss some words too, while typing.
    Regarding your left and right problem, welcome to my world.. As I have stated before, my right side is slow….wait..wait.. may be it is a family trait. 😉


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