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Moong dal sheera/halwa
Moong dal Sheera/halwa was again prepared for the theme fest in a fb food group where we were given a common recipe.I prepared this recipe for the first time and the taste was awesome.I prepared both halwa and sheera. This halwa is a delicacy of Rajasthan. I tasted this halwa in Rajasthani thalis and is one of my favorite halwa. There is a Konkani version of this sweet known as broken wheat kichdi (Gonva kani kichdi)which is replica of this sweety. Well today my Baby blog is two months old and I thank each and every one for the support and encouraging words,which means a lot to me.
Ingredients:
Moong dal(split green gram)-
Milk-1 cup
Water-
Sugar-
Ghee-4-5 tbsp
Cardamom powder-1/
Dry fruits-few to decorate
Saffron-few strands diluted in milk
Method:
- Dry roast moong dal and powder it coarsely.
- Transfer it to a thick bottomed pan and add water and cook for sometime.
- Add boiled milk, cook it in simmer till the dal turns soft.
- Add sugar and continuously stir it ,add saffron solution,ghee,cardamom powder and cook till the moisture has been absorbed.
- Grease a borosil dish or a thali with ghee,spread the sheera and allow it to set for sometime.
- Once cooled cut it into desired shapes.
My notes:
You may keep the consistency little thin if you want to use it as halwa.
You may also soak the moong dal in water for 5-6 hours,drain and coarse grind it and then fry it in ghee until brown and follow the same procedure.
If you use the paste,if it has excess water squeeze out the water completely.
If you follow the first method of dry roasting and powder you will get the nice aroma,I prefer the dry roast method.
In halwa, I used the dry roast method and in Sheera I used the soaking method,so both the methods are tested, tastewise both are good.
lovely halwa and a perfect dessert
Thanks a lot dear Priya 🙂