As I was finishing the cooking and tiding up the kitchen, Mum-in-Law came into the kitchen. She had a packet of gulal (dry colour) and she put two fingers into the packet, took out the gulal and applied it on my cheeks and forehead and wished me Happy Holi. I was so overwhelmed with emotions that I first hugged Her tightly and then took out some gulal from the packet in her hand and applied a little on top of both her feet and took her blessings. This is customary in my home, the elders smear colour on the cheeks and forehead of the youngsters and they in turn apply colour on the feet of the elders and take their blessings. This is how we start our Holi celebrations every year.
MOONG DAL HALWA RECIPE ~
CUISINE ~ INDIAN
TYPE ~ DESSERT / SWEET DISH
TIME ~ 10 MINUTES PREPARATION + 60 MINUTES COOKING + 4 HOURS SOAKING OF MUNG BEANS
1) 250 Gms / 1 Cup Skinless Green Gram / Mung Beans / Moong Dal
3) 2~3 Cups (750 ml approximately ) Full Cream Milk
4) 300 Gms Condensed Milk
5) 1 Tsp Green Cardamom Powder
6) 1 Tsp Nutmeg / Jaiphal Powder
7) 1 Tbsp Raisins
8) 1 Tbsp Almonds, chopped
9) 8~10 Saffron strands (optional)
COOK WITH ME IN EASY STEPS ~
1) In a bowl take Moong Dal. Wash it thoroughly. Drain the water. Fill the bowl with fresh water, till the moong dal is completely submerged in the water. Cover the bowl and leave it untouched for 4 hours or overnight. Do not refrigerate.
- After the soaking time the Moong Dal would have become double its original size. Drain the water completely. Wash the dal again nicely, drain the water and transfer to a grinder.
- Grind to a coarse paste using 2 Tbsp water or preferably no water. The paste should be grainy for a nice texture.
- Mix the Moong Dal paste nicely with the ghee and continue stirring to ensure that the moong dal paste does not burn at the bottom.
- Keep roasting until the Moong Dal paste becomes crumbly and does not stick to the kadai.
- You know it is time to go to the next step, when the moong dal paste slightly changes colour, becomes fragrant ( the raw smell no longer exists) and release ghee on the sides of the kadai.
- Add Saffron strands and mix well. (NOTE : Adding of saffron strands is totally optional. I add saffron strands because I love the subtle aroma that saffron infuses in the halwa and also because of the golden tinge that saffron gives the halwa.)
- Keep cooking the mixture in the kadai until almost all the moisture from the milk evaporates.
- Follow this by adding Green cardamom powder. Mix.
- Add nutmeg powder.
- Finally add the raisins and chopped almonds. Mix well.
- You can take a small spoon of the halwa , cool it and take it in your hand. Press the halwa with your finger. If it does not stick and your fingers start to glisten from ghee from the halwa, you know that it is time to remove the kadai from the heat and your Moong Dal Halwa is absolutely ready. (NOTE : I have not added sugar to the moong dal halwa, because I added a good quantity of condensed milk, which was sufficient to give the required sweetness as per the tastebuds of my family and friends. But feel free to add sugar if you like more sweetness in your Halwa. Add the sugar after you add the condensed milk.)
- NOTE : The colour of the moong dal halwa is normally golden brown. But if it is not don't worry. A lot of factor like the moong dal used, sugar used and how well you fry the moong dal results in the colour. So colours of moong dal halwa will vary from house to house.)
SHAHI TUKDA & MOONG DAL HALWA CANAPES RECIPE ~
- Next heat ghee in a frying pan and fry the bread slices.
- Fry the slices till golden on both sides.
- Remove and place the bread roundels on a kitchen napkin to absorb the excess oil.
- Sprinkle chopped pistachios on top.
- Sprinkle red rose petals torn into small bits on top.
- Place small pieces of silver leaf on top of the moong dal halwa quenelle.