I made this sweet dish for deepavali this year. Main ingredient in this dish is roasted split yellow moongdal (hesarubele in kannada). For making this dish I have used the basic recipe, used for making sweets. Since my family likes mild sweeetness and less oily, I have tried to make it low fat and tasty at the same time.
Ingredients I used
- Split yellow moongdal - 1 cup
- Brown sugar or Jaggery powdered - 1 cup (add more of more sweetness,white sugar can also be used)
- Home made Ghee - 2 tbsp + 1/2 tsp for roasting and 1/2 tsp for greasing plate.
- Cardamom/Eliachi- 2 pods chrushed
- Water- 1/2 cup (milk can be used instead of water, to give more richness)
Poppy seeds (Gasgase)- 1tsp lighted toasted.
* Using above measurements I got about 20 medium size peices.
- Roast moongdal with 1/2 tsp of ghee untill its golden in colour. Once moongdal cools down, make into fine powder. Using ghee while roasting , gives very nice aroma to the sweet.
- Toast 1 tsp of poppy seeds and keep aside for garnish.
- In a heavy bottom pan, mix together brown sugar and water then add powdered moongdal, cardamom powder and 2 tbsp of ghee mix well (more ghee can be used to make the sweet more rich in taste).
- On medium-low flame keep stiring the mixture until it forms to a dough, and all the moisture is gone, this process takes about 20-30 mins. Once the sides starts to leave, put the mixture on to a greased plate. Press evenly with back of a spoon and spread on the plate.
- Sprinkle toasted poppy seeds all over. Mark lines using a knife when it still warm, to a desired shape.
- Allow it to cool for atleast 15 mins. Then cut along the marked lines, take a piece and enjoy.