#halwa

[sevdahalma]

it’s “bask in a little spot of sunshine” weather

[fullcravings]

Single Serve Air Fryer Chocolate Chunk Cookie

[morethansalad]

Vegan Carrot Halwa Panna Cotta

[shoku-and-awe]

Takeout halwa carrot cake from the vegetarian Indian restaurant! Unfortunately, not for puppies.

I was excited to see this on the menu, super excited to learn they'd let me take it home (far from guaranteed in Japan), and actually audibly gasped when I opened the lid. Admittedly, the cardamom flavor was a bit overwhelming at first, but it went really well with rooibos tea, and by the end, my main concern was how come I don't have more cake. Also, the coconut cream—wow! My eyes have been opened.

[karalasveggies]

Bombay halwa or Karachi halwa । ಬಾಂಬೆ ಹಲ್ವಾ ಅಥವಾ ಕರಾಚಿ ಹಲ್ವಾ । बम्बई हलवा या कराची हलवा

[kheerkadam]

♡moong dal halwa♡

hi chefs!

today, we're diving into the rich, aromatic world of Indian sweets with a classic favorite: Moong Dal Halwa. This indulgent dessert is perfect for any special occasion, and its delightful texture and flavor are sure to win over anyone's heart. So, let's get started!

Step 1: Preparing the Moong Dal

First, we need to get our moong dal ready. Start by adding a cup of moong dal to a pan and dry roasting it over low to medium heat. Keep stirring to ensure it roasts evenly and doesn't burn. Once the dal turns a lovely golden brown, take it off the heat and let it cool down completely.

After the dal has cooled, transfer it to a blender and pulse until you get a coarse powder. Remember, it should be slightly coarse, not completely fine.

Step 2: Making the Sugar Syrup (Rosh)

Now, let's prepare the sugar syrup that will add sweetness to our halwa. In a pot, combine water, sugar, cardamom powder, and a few strands of saffron. Bring this mixture to a simmer and let it cook for about 10 minutes. Set it aside once done.

Fun Fact:

Moong Dal Halwa is often made during winter months in India because it's believed to provide warmth and energy, thanks to rich ingredients like ghee and nuts.

Step 3: Sifting Sooji and Besan

For an added layer of texture, we'll use some sooji (semolina) and besan (gram flour). Sift these ingredients to get rid of any clumps and ensure a smooth mixture.

Step 4: Cooking the Halwa

Heat a generous amount of ghee in a pan. Add the sifted sooji and besan to the pan, stirring continuously over medium heat. Soon after, add the powdered dal. Cook until the mixture turns a darker shade, which indicates it's well-roasted.

Next, pour in the sugar syrup we made earlier. Keep stirring over low to medium heat for about 30-35 minutes (so sorry, your arms will hurt). The halwa will thicken, and you'll see the ghee start to separate from the mixture, signaling that it's done.

Step 5: Adding the Finishing Touches

Finally, add some chopped nuts for a delightful crunch. I like to use pistachios, almonds, and cashews, but you can choose your favorites.

Fun Fact:

Many people soak the moong dal and make a paste, but dry roasting it with ghee really enhances the flavors, making the extra effort totally worth it.

Enjoy this sweet treat with your loved ones and watch it become a new favorite in your household!

happy cooking!

[nstsofia]

[paulpingminho]