INDIA
Ingredients
(measuring cup used, 1 cup = 250 ml)
• 1 cup moong dal/spilt husked yellow moong lentils
SCHOOL :
• 9 to 10 tbsp. ghee/clarified butter
ST. MARK’S SENIOR
• 4 cardamoms, husked and powdered in a mortar-pestle or ¼ to ⅓ tsp
cardamom powder
SECONDARY PUBLIC
• 10-12 unsalted pistachios, sliced or chopped or 10-12 blanched
almonds, sliced
SCHOOL, JANAKPURI
• 1 tbsp. golden raisins to be mixed together
• 1 cup full fat whole milk, 2 cups water
• 1 or 1.25 cups organic unrefined cane sugar or regular sugar
Preparation
1.
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Dessert
6.
7.
Soak the moong dal, in enough water overnight or for 4 to 5 hours.
Drain and then grind the moong dal to a smooth paste with ¼ or ⅓ cup water. Melt ghee
in a non stick pan. add the ground moong dal.
Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of
the moong lentils and it should go away completely.
So till then you have to stir and cook the halwa. The halwa first is pasty, then starts
getting lumpy and then starts breaking down and getting separated with the fat
releasing from the sides. break the lumps while stirring.
Meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and
sugar. Keep this pan on the stove top and stir so that the sugar dissolves. on a low or
medium flame, heat this milk-water-sugar mixture till it comes to a boil.
The moong dal mixture should reach a granular consistency before you add the hot milk
mixture. You should get a fried aroma from the mung lentils and the color should
become a light golden.
When the milk mixture comes to a boil, add it to the fried mung lentils.stir well. simmer
and cook stirring often. The liquid should get absorbed and once again you will see the
ghee getting separated.
ISHITA DHIR
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