Wednesday, October 29, 2008

Moongdal Burfi (Halwa)

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)

For Garnish

Poppy seeds (Gasgase)- 1tsp lighted toasted.

* Using above measurements I got about 20 medium size peices.

  1. 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.
  2. Toast 1 tsp of poppy seeds and keep aside for garnish.
  3. 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).
  4. 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.
  5. Sprinkle toasted poppy seeds all over. Mark lines using a knife when it still warm, to a desired shape.
  6. Allow it to cool for atleast 15 mins. Then cut along the marked lines, take a piece and enjoy.

I will be sending this to Srivalli for JFI-Festival Treats and Aparna for Sweet Celebrations.

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