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Moong Dal Halwa

11 Jul

Pesara Halwa

Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 – 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.
Makes: around 5 Servings of Moong Dal Halwa


Moong Dal 1 Cup
Milk 1/2 Cup
Khoya 1/2 Cup
Sugar 1 1/4 Cups
Pure Ghee 1 Cup
Cashews 5
Raisins 10

Method of preparation:

Break cashews into small pieces.
Soak moong dal in enough water for 3 hours or more.
Strain the soaked moong dal and grind the moong dal coarsely using a blender with minimum water.

Heat sugar in a sauce pot with 3/4th cup of water.
Bring to boil till sugar dissolves and start to thicken.
Once sugar syrup reaches 2 string consistency, remove from heat.

Heat ghee in a thick bottomed pan on low heat, add broken cashews and raisins.
Fry for a minute or until cashews turns golden brown.
Remove the cashews and raisins onto a bowl.

In the same pan with remaining ghee, add ground moong dal paste.
Fry the coarsely ground moong dal in ghee on low flame.
Stir continuously to avoid sticking until it turns golden color.
Slowly add sugar syrup and milk.
Mix well and cook till the syrup sticks to the moong halwa.
Stir in khoya and cook for a minute to let it dissolve.
Serve split moong dal halwa hot or cold garnished with fried cashews and raisins.
Notes:Make sure coarsely ground moong dal is cooked and golden before adding the sugar syrup.

Suggestions: If the syrup is not thick enough to stick to moong dal, put the mixture on heat so the syrup thickens a bit. If the syrup is too thick, add little water to the halwa and cook on low heat so it doesn’t solidify. If stored in refrigerator, moong dal halwa can be eaten by reheating it with little milk.
Variations: Almonds can also be blanched and added to halwa. Saffron can be soaked in little bit of hot milk and added to halwa for a nice flavor. Cardamom powder and other flavorings can also be added.
Other Names: Moong Dal Halwa, Dhuli Moong Halwa, Green Gram Halwa.

Kesar Halwa

31 Dec

Kesar Sooji Ka Halwa


Sooji / Semolina 1 cup
Kesar / Saffron Threads a small pinch
Sugar to taste
Almonds 3
Raisins 6
Cashews 3
Ghee 2 tsps

Method of preparation:

Soak saffron threads in 2 tbsps of warm milk.
Thinly slice cashews and almonds.
Heat a tsp of ghee in a pan, add cashews, almonds and raisins.
When nuts change color, remove from heat.

Bring to boil 3 cups of water in a sauce pot, add sooji, saffron threads with milk and a tsp of ghee.
Cook on low flame by stirring frequently till sooji turns soft by absorbing all the water.
Stir in sugar, roasted cashews, almonds and raisins.
Cook till the sugar thickens and caramelizes.
Serve kesar sooji halwa hot or cold.

Notes: Make sure sooji is cooked before adding sugar to it.

Chayote Halwa

15 Nov

Banglore Vankaya Halwa


Chayote / Chow Chow 2
Sugar 1/2 – 1 cup
Almonds 10-15 (optional)
Milk 1 cup
Ghee 2 tbsps

Method of preparation:

Wash, remove ends, peel and grate the chayote (around 2 cups).
Wash the grated chayote and squeeze the water.
Chop the almonds coarsely.
Heat ghee in a pan, add chopped almonds and saute until they turn golden brown.

In the same pan, add grated chayote and stir for about 5-10 minutes.
Now add milk and simmer for 10-15 minutes stirring occasionally.
When most of the milk is evaporated, stir in sugar and chopped almonds.
Let it stay on medium heat for about 5 minutes or until the sugar starts to caramalize.
Serve hot or chilled.

Notes: Refrigerate and chayote halwa stays fresh for few days.

Broken Wheat Halwa

16 Oct

Erra Godhuma Nooka Halwa


Broken Wheat 1 cup
Sugar 1 cup
Jaggery (nalla bellam / thati bellam) 1 cup
Cashews 2 tbsps
Ghee as required

Method of preparation:

Heat tbsp of ghee in a sauce pot, add cashews and fry until golden brown.
Remove onto a bowl and add broken wheat to the same pot.
Roast the wheat on low flame for a minute or two.

Pour 4 cups of water into the pan and cook covered until broken wheat is cooked.
Once broken wheat is cooked, add sugar and jaggery.
When sugar and jaggery starts to caramalize, add 2 tbsps of ghee.
Once the broken wheat comes near and thickens a bit, stir in cashews and remove from heat.
Serve hot or cold.

Notes: Make sure broken wheat is thoroughly cooked before adding sugar and jaggery. Add more water to cook it if required.

Mango Vermicelli Halwa

23 Aug

Mamidipandu Semya Halwa


Vermicelli 1 cup
Milk 1 cup
Granulated Sugar 1 cup
Fresh Mango Puree 1/2 cup
Pistachios 5 – 10
Saffron 5 – 7 threads
Ghee 1 tsp

Method of preparation:

Heat ghee in a pan, add vermicelli and fry until golden brown.
Bring milk to boil in a heavy bottomed pan, add fried vermicelli, pistachios and saffron threads.
Cook until vermicelli turns soft and transparent.
Stir in sugar, mango pulp and cook until sugar has completely dissolved.
Serve hot or cold.

Notes: Make sure not to add too many saffron threads.