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it’s “bask in a little spot of sunshine” weather
Single Serve Air Fryer Chocolate Chunk Cookie
Vegan Carrot Halwa Panna Cotta
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.
Bombay halwa or Karachi halwa । ಬಾಂಬೆ ಹಲ್ವಾ ಅಥವಾ ಕರಾಚಿ ಹಲ್ವಾ । बम्बई हलवा या कराची हलवा
♡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!