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.