Moong dal halwa / How to make Moong Dal Halwa /Halwai Style

Moong dal halwa / how to make moong dal halwa with step by step images and recipe video.

It is a rich yet delightful sweet from the state of Rajasthan. The perfect method how to make Moong Dal Halwa, The Rich and delicious moong dal halwa takes some time to get ready but the end result is well worth all the effort. A favorite Indian sweet made with yellow lentils, ghee, sugar and nuts.

Moong dal halwa 

It is excellent yummy, just melts-in-your-mouth, heavenly flavor, and every bite that you take in, leaves you longing for more.

It is a easy recipe but yes it is time consuming so one needs to have patience. It takes time in cooking the moong dal, that is to turn it from yellow to brown. The main ingredients used are of the same quantity like the amount of ghee, moong dal, sugar and water is the same.

Also its procedure is very interesting. Firstly the moong dal along with the ghee would give you a paste look then it would form a lump, further breakdowns and looks crumbly. The whole procedure takes around 30 to 40 minutes.

The other points to be considered are mentioned in the tips section after the method.

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Ingredients:

1 cup Split Green gram lentils (moong dal)

1 cup Ghee

1 cup Sugar

1 cup Water

1 tsp Cardamom powder

10 Pistachios

10 Almonds

Method:

Take moong dal in a bowl. Wash yellow Moong Dal until the water runs clear.

take dal

Soak it for 3 to 4 hours.

soaked dal

Drain the water. The dal (lentils) when pressed should be broken easily.

breaks easily

Grind it to a coarse paste without adding water. Do not grind it smooth. When rubbed in between fingers it should feel coarse and not smooth.

grind to coarse paste

Heat ghee in a nonstick pan. Non stick is to be used as the dal would stick to the other pan and would make the cooking very tough.

Put in 1 tbsp Semolina (rava) and sauté it till golden brown. It gives a nice texture to the halwa.

heat ghee and add semolina

Add dal and start sauteing. We have to cook this moong dal till the raw aroma goes away.

add dal

Soon the dal with get mixed up with the ghee and form a paste.

forms paste

Keep stirring on low to medium heat. Then this paste would form a lump.

forms lump

Do not stop stirring. Keep on doing it. Soon the lump would break down and would become crumbly.

breaks down

Now it would resemble the sooji (semolina) halwa. Keep on stirring.

Further it would start releasing ghee and turn light brown. Now the raw aroma is also gone. The moong dal is perfectly browned.

releases ghee

turns brown

Now its time to add in water. So put in 1 cup water and mix well.

add water

Once the water is mixed well add in 1 cup sugar.

add sugar

Again mix in the sugar well. Always remember to add sugar after adding the water. As if we put in before water the moong dal halwa would become chewy and hard.

Now further to enhance the flavor  include in 1 tsp cardamom powder and also put in some chopped pista and almond.

add cardamom powder and nuts

 

Now let it thicken. Keep stirring on low to medium heat.Once the halwa is thickened it is ready to be served.

perfectly cooked

Transfer it to a bowl and garnish with some chopped pistachios.

top with sliced pista

Serve hot.

Moong dal halwa

Tips:

 Adding semolina gives a nice texture to the moong dal halwa.

Cook on low to medium heat throughout.

The raw smell of moong dal should not remain.

Add nuts of your choice.

Instead of water, milk can also be added.

Do try this food-a-licious, excellent yummy, heavenly flavored mong dal halwa, and you would realise every bite that you take in, leaves you longing for more.

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Thandai Recipe / How To Make Perfect Thandai / Holi Recipes

Thandai recipe/ how to make perfect thandai with step by step images and a recipe video

Thandai Recipe

A very refreshing drink made specially during Holi with dry fruits and flavored with some Indian spices. A very easy and perfect recipe to make thandai at home.

All you need is just to soak the ingredients overnight grind it into a very smooth paste, add it in milk and chill. That is it. Just the right ingredients and your perfect thandai is all set.

For other holi recipes do visit the other 18 Sweets Recipes on my website.

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Ingredients: (Makes 4 glasses)

10 Almonds

10 Pistachios (Pista)

1 tsp Poppy seeds (khus khus)

¼ cup Melon seeds

4 Black Peppercons

1 tbsp Rose petal spread (Gulkand)

1 tbsp Fennel seeds (Saunf)

3 to 4 Green Cardamom (seeds)

½ tsp cinnamon powder

½ tsp Nutmeg powder

4 glasses Milk

Method:

Take a bowl.

Add in 10 Almonds, 10 Pistachios (Pista), 1 tsp Poppy seeds (khus khus), ¼ cup Melon seeds, 4 Black Peppercons,

1 tbsp Fennel seeds (Saunf), 3 to 4 Green Cardamom (seeds)

In a bowl take the mentioned ingredients

Put in enough water and soak it overnight. If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

add water

soak overnight

After soaking overnight grind it into a smooth paste. There should be no granules of the ingredients left. Now add in ½ tsp of cinnamon powder and ½ tsp of nutmeg powder and mix.

grind to smooth paste

add cinnamon and nutmeg powder

mix well

Then take 2 glasses of milk in a pan and then add 2 tbsp Sugar to it. I wanted to make only 2 glasses so I added two and so would be adding only half of the paste. If you are making 4 glasses then use 4 glasses of milk and add the whole paste further.

take milk

add sugar

Bring it to boil, by then the sugar would also get dissolved.

boil

Then add in half of the thandai paste and mix well.

add thandai paste

mix well

Further put in 1 tbsp of Gulkand and again give a nice stir

add gulkand

mix well

Let it simmer for 2 minutes on low heat so that all the flavors would be absorbed in the milk.

simmer

Turn off the heat

Refrigerate for 3 to 4 hours or until chilled.

Pour it in a glass and garnish with chopped pistachios.

pour in glass and garnish

Serve chilled.

serve chilled

Thandai Recipe

Tips:

If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

Instead of Gulkand, dried rose petals or rose water can also be used.

Store the thandai in air tight container and refrigerate.

Try out this food-a-licious thandai this holi and you wont ever prefer the store bought ones ever again. Do share your experience with us via comments.

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Eggless Vanilla Sponge Cake / Perfect Soft and Fluffy Cake

Vanilla Sponge Cake / Eggless Vanilla Sponge cake recipe with step by step images and recipe video.

This is a perfect recipe for soft, spongy and fluffy vanilla sponge cake made with very easily available ingredients and tastes really yummy and delicious. It is the eggless version of vanilla sponge cake. Includes very minimal and simple ingredients and can be made very effortlessly.

There are some points to be taken care of as for instance while adding sugar add the amount mentioned as adding more would make the cake surface sticky and the cake crumbly.

Secondly pre heating is very important. Also the time required would vary as the ovens properties do so keep a check. Other tips I have mentioned in the tips section after the method do check them.

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Ingredients:

1 ½ cup All purpose flour (Maida)

1 cup Curd (250 gms)

½ cup Sugar

½ tsp Baking soda

1 tsp Baking powder

1 tsp Vanilla essence

½ cup Edible Oil

Method:

Pre heat the oven at 180 degress C

Grease a baking dish and dust it with flour. You can also line with a baking paper.

In a bowl sieve the all purpose flour to remove the lumps if any.

sift all purpose flour

In another bowl take 250 gms curd (not the hung curd) and add sugar to it.

add sugar to curd

Mix it well till all the sugar gets dissolved. Then add in the baking powder and baking soda. Mix it evenly and let it rest for 5 minutes.

add baking powder and baking soda 

In these 5 minutes the curd, baking soda and baking powder would react with each other.

rest for 5 min

After 5 minutes bubbles would appear in the curd.

bubbles appear

Now its time to add in the vanilla essence followed by the oil.

add vanilla essence and oil

Mix it well.

mix well

Further put in the sieved all purpose flour in parts and mix by cut and fold technique.

add flour in parts

mix by cut and fold

 

batter ready

Once the batter is ready pour it in the greased baking dish.

pour in greased baking dish and tap 

Tap it twice and bake it for 40 minutes at 180 degress C.

Your time may vary so keep a check.

After 40 minutes take it out of the oven and insert a toothpick in the cake.

remove it from oven

If the toothpick comes out clean it means the cake is ready, but if some batter comes along then bake the cake for more 5 minutes or until done.

toothpick test

Let it rest for some time. Then loosen the edges with a help of knife.

loosen edges

Take a plate and invert it on the cake tin.

invert plate and flip

Hold both the plate and the tin and flip.

Tap all over the cake dish to loosen the cake from the bottom.

tap all over

Lift up the cake tin and de mould the cake.

de mould

You can enjoy it plain as it is or dust some powdered sugar on it and decorate with some cherries and mint leaves.

dust powdered sugar and decorate with cherries and mint leaves

Eggless Vanilla Sponge Cake is done.

Eggless Vanilla Sponge Cake

Tips:

Do not add more sugar as excess sugar would make the surface sticky and cake crumbly.

Time may vary so keep a check. After 35 minutes do the toothpick test.

Use a cooking oil which has no strong smell.

It can also be decorated with honey, maple syrup or even chocolate ganache.

Do try this food-a-licious eggless vanilla sponge cake and share your experience with us via comments.

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