Low –fat Moong-Dal Halwa

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I made this on a whimsy the other evening. I learnt this recipe from my colleague at work who is from Jaipur. Its quite a simple recipe and you tend to have all ingredients at home most of the time, if you are into cooking lentils frequently, like I do. And like every other Indian out there, we love ghee too. Its our go-to thing when it comes to Indian sweets.

What my colleague’s recipe contained was incessantly large amounts of ghee (almost 200gm) for 200gm of the dal. I cut it down to just 2 tbspns to make a low fat version. She used water instead of milk as in my recipe. So that calls for use of huge amounts of ghee, obviously.

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  1. 200 gm moong dal (split green gram)
  2. 100 gm confectioner’s sugar
  3. 100-200 ml milk at room temp
  4. 60 ml (2 tbpsns) ghee at room temp
  5. A handful of roughly chopped almonds (preferably blanched for 10-15 min)
  6. 3-5 green cardamoms pods split and the seeds ground slightly

 

–          I soak the split green gram in warm water for 20 min before I start making the halwa, but you may want to avoid this step if you like, if you are using the polished variety. I generally use unpolished dal in my cooking.

–          A family friend once told me that almonds are much healthier when blanched for a few minutes. So I always blanch them whether I am making salads, soups, curries or desserts. I blanch them in warm water mostly

–          In a heavy bottom dish roast the split green gram till they become brown. Let them cool completely (this will hardly take 10 min) and grind them to as fine a powder as possible. The powder may not be completely fine; it may still have some texture.

–          Roast it again so that the powder cooks more and becomes a bit more brownish. Keep moving it around so that it doesn’t catch

–          Take it off the heat, into a plate. Now in the same pan, heat a tspn of ghee and cook the almonds for about a min or so on medium heat, so that they start to become golden. After this, add in the roasted gram powder keep stirring so that it gets coated with the ghee.

–          Add in the milk little by little (you may or may not use the full 200 ml of milk). Keep stirring the mixture as you go along, so that there are no lumps.

–          Add in the sugar. When you add sugar, you will see that the mixture starts becoming more controllable. This is necessary.

–          Stir for 3-5 minutes more and add in the remaining ghee and the cardamom seeds. Finish it by turning off the heat when it is still in a semi-solid state. And serve warm. 

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