Wednesday, October 21
Moong ki dal ka seera or halwa is a diwali special sweet, as its made as a bhog for prayers of divas on the eve of Deepawali in our marwari customs. This authentic Rajasthani recipe is very popular in winter in wedding dinners too. This was the first time i made it, as till now i never ever dared to make this labour intensive and high in calories sweet. I remember my mom making it, and her hands, red, after stirring it continously for so long (she used to make the delicious halwa in huge quantity, as we as kids used to love it, and needn't to be calorie consicious then)..
Every year i used to make the easy one, Aate ka halwa, in its place, but this year somehow decided to give it a try, though in a very small quantity. And believe me, all the effort it takes is worth it. It came out really delicious, and as i made it in less quantity, so it wasn't so much work too.. :)
Warning: This recipe needs a high amount of ghee and therefore ,should not be eaten in large amount.
1 cup Dhuli Moong Daal (split yellow lentils without skin)
1 cup ghee (clarified butter)
1/2 cup sugar
1 1/2 cups water
3 pods green cardamom split
1/2 tsp Saffron, soaked in a little milk
1/2 cup khoya (/mava)
1/2 cup chopped mixed dried fruits
Wash the moong daal and soak it in plenty of water overnight.(or atleast 3-4 hours)
Grind the daal into a coarse paste without adding any water while grinding.
Prepare a sugar syrup of 1 thread consistency and add saffron strands and cardamom pods to the syrup. Cover and set aside.
Now, warm the ghee in a heavy-bottomed (can use non-stick) pan on a medium flame.
Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently (almost continously) on a medium flame to avoid sticking at the bottom till it begins to turn golden brown and the aroma eludes.
This step takes time and energy, and one needs to be patient..;)
Now add the khoya (/mava) and mix well. Cook for another 2-3 minutes.
Finally add the sugar syrup (cardamom pods removed) and mix thoroughly. It gets softer after this.
Cook on a medium flame for 5-7 minutes, stirring frequently.
Lastly add the dried fruits and switch it off.
Garnish with chopped nuts and serve.
If halwa is dry , as per ur taste, can add more water while making sugar syrup.
At last, if you feel its still a bit dry, can add milk to it too to get the desired consistency.
If initially the ghee is too hot, lumps may get formed, don't worry keep stirring and break the lumps.
In this recipe sugar is on a bit lesser side, can add more if u have a sweet tooth.
Since i didn't had the khoya i added 3-4 pieces of Haldiram's kesari peda(grated) into it. It gave a nice taste as well as color to it. But yep sugar needs to be adjusted accordingly..
It takes a long time and lot of patience to saute the dal and prepare this halwa, so don't rush up.
You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.
These are few other Diwali Farsans ,that i did made.. Chiwda, Mathri's, Nimki(or salted sakarparee), Dahi wade, Besan ke ladoo, Moong daal Halwa and lastly Haldiram's Kesari peda's..(ofcourse i can't make something so perfect)
Wishing all my readers a very Happy and prosperous Diwali ...
Sending this to Diwali Dhamaka at Purva's Daawat.