Third in the series!! and you might be noticing that I am writing only sweets in this category, fact is I am a sweet tooth and I love sweets. Not that I dislike savouries, but I as an amateur cook needs to gain a little experience in writing the actual recipe!!
Now let’s get to business and understand how to cook Moong Dal halwa. The split bean is known as moong dal,Pesara [పెసర] (Telugu), which is green with the husk, and yellow when dehusked.
1/2 cup dhuli moong ki daal-soaked for 5 hrs
1/2 cup ghee
1/2 cup sugar
1/2 cup milk
1 cup water
1/4 tsp powdered green cardamom
2 tbsp almonds-roasted and slivered
2 vark leaves – gold (and silver) leaf is considered non-toxic when labeled as food-grade and so can be used to decorate food or drink. Such a leaf is called Vark. They can be often found on a number of desserts including chocolates and sweets.
Mix together the ghee, sugar, milk and water. Wash the lentils and rub till the entire husk is removed. Grind coarsely in a food processor. Take a kadahi with at least 3 times the capacity of the quantity of halwa to be prepared. Mix in the ghee and lentils and place over low heat. Stir-fry over low heat till well fried. Initially, you will have to stir continuously, as it tends to stick to the bottom of the pan. It is necessary to keep the heat low, so that the lentils cook through and the halwa does not taste raw.
Continue stir-frying till it turns brown and the fat separates. At first it will tend to stick together, but will soon separate and begin to look fried. Meanwhile, heat the milk mixture and bring to a boil. Keep hot till lentils are fried completely. Add boiled milk mixture to fried lentils and stir well to blend together.
Cook over low heat till all the liquid is absorbed and stir-fry once again till the fat separates. The mixture will first get a pasty consistency, then will collect together and as you go on, will start breaking up before the fat actually separates. Mix in the cardamom powder and half of the almonds.
Transfer to a serving dish; decorate with silver leaves and the rest of the almonds. Serve hot.