Saturday, December 4, 2010

Moong daal halwa

This is no water halwa which makes is halwa with long shelf life. I made it because I wanted to keep some sweet in my office and this one lasted for about a week at room temperature. I was eating one spoon halwa everyday but on 7th day I could not control myself and finished it all. Well, it could have lasted more, had I not eaten all of it on the 7th day! Again the ratio here is 1:2:1 and you could adjust sugar as per your taste. However, this halwa takes little bit planning in advance as you need to soak moong daal for 4-5 hours.

1/3 cup ghee
2/3rd cup moong daal halwa soaked for 5-6 hours
1/3rd cup sugar

Grind the soaked halwa with as little water as you can manage. Heat ghee in a pan and put grinded daal paste. Keep stirring until all the water is dried up, and moong daal is nicely fried and strats giving the great aroma. At this point add the sugar and immediately switch off the stove. Cover the pan with a lid and let sugar seep in the halwa. This will also make it little crumbly. Serve hot or at room temperature. It does not taste good when chilled.

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