For Instant Halwa method, you will have to browse through the very end of this page.
This is a sweet, thick puree of cooked, ground moong beans flavored with ghee, spices, and nuts. I am sharing this recipe with mawa and also without mawa but I like the taste better when I add mawa. This halwa is prepare with different method as well. You can optionally dry roast the moong dal lentils in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of this dessert though it is optional. Also dry fruits and nuts can be slightly fried in ghee before garnishing. This halwa is prepared mostly during winter time and also during pregnancy due to Iron-rich snack.
3/4 cups to 1 cup Sugar (as your sweet tooth demands)
1/2 cup Milk (or water - Low fat milk is just little better than water)
Cashews/ raisins roasted in ghee for garnish.
1/2 tsp cardamom powder
few strands of Saffron
Soak 1 cup moong dal overnight or at least 2 hours in hot water.
Next morning, grind to a paste.
Take a heavy Kadai/ Non stick skillet, add ghee and warm it up.
Add the dhal paste and stir continuously, not allowing lumps to form. This part is very tricky since the daal cooks really fast, irrespective of the ghee. So cook on low heat.
Cook the dal until aromatic and the ghee starts oozing out. It takes about 20-25 minutes in wide pot.
Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly. Whatever works for you.
Add this slowly to the cooking dhal.
Keep the heat low at all times and break lumps if formed while adding the sugar and water/ milk mix.
Cook until the ghee surfaces and halwah gets a shiny creamy texture.
Garnish with cashews and raisins. Serve warm or hot.
Now, here is the Instant halwa recipe. To prepare Instant halwa, moong flour is used. You can buy ready moong flour which is easily availalbe at most Indian grocers or you can make at home by dry roasting moong dal and then grind to powder. You can then store this powder and use anytime to prepare recipes out of it.
Warm the ghee in a heavy based sauce pan or kadhai. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together. Add the cardamom powder and mix for a few seconds.