Moong dal halwa (Yellow lentils Desert)

Of all the halwas, Moong dal halwa is my favouirte. I just wait for the winters to make this delectable sweet which is rich in flavours.
This halwa helps us to keep our boday warm in winters, tats what our elders tell us.
This halwa requires a lot of patience while making, as the dal is cooked in ghee on low flame. The more you roast it well the more flavoursome it becomes.

Moon Dal Halwa

I guess you will get to taste this desert in alomost all the weddings and celebrations.

Ingredients
250gms Moong Dal
300gms (Khoya) or mawa
1 cup sugar (according to taste u can differ)
4 cups of water
1/2 cup ghee
9-10 almonds (chopped in flakes)
5-6 cashew nuts (chopped)
10-12 Raisins
2 tbsp chironji

• Soak the moong dal in enough water for 4-5 hrs preferably overnight.
• Take the dal, remove the water and blend the dal in the food processor.
• Now in a kadhai, melt the ghee. Once its done add in the grinded dal in it.
• Stir the dal well so that it does not stick to the base of the kadhai.
• Keep on stirrimg the halwa on a low flame till the raw smells of the lentil disapperas.
• The fat should get separated and the lentil changes its color.
• This whole process will take around 40-45 min.
• It can be more also.
• In order to save some time, I roast my khoya in a separte pan.
• For this you need to take a pan, and dry roast the khoya.
• After 45 minutes when the lentil is cooked properly, add in the roasted khoya in it.
• Mix them well and keep on stirring till the lentil and khoya is cooked properly.
• In the meanwhile prepare a sugar syrup with 4cups of water and 1 cups of sugar.
• When the sugar and water mixture starts boiling add in the halwa mixture.
• Mix well and keep on stirring.
• Add in the dryfuits.
• Let it cook for 15-20 minutes
• When the ghee starts appearing on top, this shows that the halwa is cooked well.
• Garnish it with almond flakes.
• Serve hot.

Besan Ladoo

There is lot of Activity going on in the house these days. Ganpati at home so busy in making him happy. Preparing meals for him all day. Its the day : 3 and I prepared Besan Ladoos. I had made sure that everyday will make a new sweet for his Bhog. I am enjoying each and every day of Ganpati celebration at home, with loads of cooking going on.
This recipe is adapted from the Raks Kitchen.

Besan Ladoo

Makes 15 Ladoos

Ingredients:
1 CUP Besan Flour (Gram Flour)
1/2Cup Ghee
1Cup Powdered Sugar (You can also use Boora Sugar for preparing Beasan Ladoos )
1tbsp Cardamom Powder
8-10 Chopped almonds (keep few for garnishing)

Procedure:

• There is on traditional way of preparing Ladoos. Put ghee in a wok and roast besan in it.
• I have used a different method all together.
• Dry roast the besan in a kadhai till the raw smell of besan goes away.
• Make sure it does not start Browning from bottom so keep stirring.
• This whole process will take around 20-25 minutes.
• Now remove the flour from the stove.
• Sieve it.
• After sieving put it on the flame, add in the powdered sugar. mix well.
• Melt the ghee.
• Put it gradually seeing that it does not become too wet, as shaping them would be difficult. mix well
• Switch off the gas.
• Add in the cardamom powder and chopped almonds.
• Make them into ladoos once they become easy to handle.
• Garnish them with chopped almonds.
  

Fried Modak (Fried SWEET Dumplings)

Somebody has rightly said that there is always a first time to everything, Being a Punjabi, born and brought up in the North part of India have never celebrated Ganesh Chaturthi. Since I have been in Bombay and now in Pune, the whole atmosphere of Ganesh Puja have always attracted me. How people have so much faith in Ganpati, the elaborated celebrations for 10 days, ceremonies, decorations, So all this more, forced me to celebrate Ganpati this time.

With full zeal and happiness we have brought our Ganpati for 5 days, hoping that these days are full of his blessings.

So today I prepared Modaks. I have made the fried version as my family prefer those over the steamed ones.

Fried Modak

Ingredients:
2 cup of Wheat Flour
2tbsp Ghee
1/2 salt
Warm water/milk to knead the dough


For the filling:
1.5 cups Grated Jaggery
2 cups Grated Coconut (Fresh or sukha coconut) I have used the sukha one
1tbsp Poppy Seeds or khus khus
3tbsp Chopped almonds
3tbsp Chopped cashews

1tsp Cardamom power
2tbsp Water

Procedure:

• Make a smooth dough, with the ingredients mentioned above for the outer covering.
• Keep it covered for 20-30 minuted before preparing the modaks.

For the filling:

• Take a pan, add in the poppy seeds, dry roast them for 2-3 minutes.
• Add in the coconut and the jaggery.
• Cook them till the jaggery melts.
• Add in the chopped almonds and cashews. mix them
• Let it cook till the mixture is completely dry and cooked.
• Add in the cardamom powder.
• Keep it aside and allow it to cool.

For the Modaks:

• Divide the dough into small size balls.
• This would yield 20 modaks approximately
• Roll the ball into 3-4 inches diameter.
• Take this circle in your palm.
• Add in a spoon full of mixture in the center.
• Now start pinching the edges one by one.
• Bring all the pinched edges together.
• And press it in the center.
• Do the same with all the remaining dough.
• Deep fry on low flame and make sure it does not remain uncooked from inside.
• Drain and serve Hot.

Ganpati Bappa Moriya