( Disclaimer : This recipe is entirely my own idea. I have tried to simplify a complex recipe for my own self. )
When I posted the parathas I was so caught up in the whirlwind days that I forgot to send it to Sunshinemom for her Brown event. :-(
They were brown alright ..... but she won't allow linking to old posts this time. :-(
I was so absentminded it completely slipped my mind. And the good lady says she finds it the best among my whole lot so far. She has a huge heart ... and I feel like going waaaaaah, waaaaaaah, ..... :-(
So thought of posting this halwa before I forget again.
When I came to know this is one of hubby's favourite, I asked many people as to how to make it. And got so many vague answers.
Later when I looked up the recipe in the net, I found it long and time taking .... always starting with "Soak the dal for a few hours .....".
I wanted to make it ..... and make it real fast.
So came up with my own version .... experimenting as usual. Now I can make this halwa in 10 mins flat, no pre planning .... no jhanjhat. :-)
All I do is dry roast the dal in a heavy kadhai till it is light brown and well cooked and gives off an aroma. This should be done on a low flame.
Then I cool it and grind it coarsely in a grinder. And store it in an airtight bottle.
Whenever I want to make halwa, all I have to do is cook it in ghee and sugar .... just like sooji halwa .... and it is done! :-)
Do not steal
Need : Yellow moong dal, roasted and coarsely ground, ghee, water, sugar and elaichi powder.
How to: Heat ghee in a non stick kadhai ( you need less ghee this way). Add the ground dal and fry for some time. Add the elaichi powder.
Add water and keep stirring till all water is soaked up ..... then add the sugar.
It will release more water .... so keep stirring till it dries up.
Do not steal
This sweet goes to Sunshinemom's event FIC Brown.