Moong dal halwa recipe - MM Mithaiwala

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

This recipe will serve 4.

Ingredients:

• 1/2 cup split yellow Moong dal, washed
• 1/2 cup unsalted butter or ghee
• 1/2 heaping cup sugar (use ½ cup + 2 tbsp more)
• 1/8 teaspoon cardamom powder
• Pinch of saffron
• 2 cups of water
• 1 tablespoon of sliced almonds for garnish

Method:

1. Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
3. Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
4. In a non-stick or heavy bottom frying pan add moong dal paste and melted butter.  Mix well.
5. Turn on the stove to medium heat and fully cook dal paste.  Use spatula to gently press the paste, then fold the paste over and press again.   Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
6. Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
7. Remove cover, stir and cook for another minute. Turn off the heat.
8. Garnish with almonds. The halwa will thicken over time.
9. Halwa tastes best if it is served warm.

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MM Mithaiwala - Recipe Pista Sandesh

 

Ingredients: 

• Chhana (made from 1/2 gallon of milk).
• Powdered Sugar (3/4 cup, or to taste).
• Small Cardamom Powder (1 tsp). 
• Pistachios (25 unsalted, 18 whole and rest sliced).
• Small muffin cups (15-18, optional) 

Method:

-Make fresh Chhana from 1/2 gallon of milk and press it with something heavy for 45 minutes, so that all the water comes out.

-In a large bowl, start mashing it with your hands until smooth and a ball is formed. The heat from your hand will help it in becoming soft and smooth, which is very important since we are not cooking anything.

-Now add powdered sugar and cardamom powder. Mix well with hands.

-Divide the prepared Chhana into 15-18 equal portions.

-Roll one of them between the palms of your hands and flatten it.

-Put one pistachio in the middle and roll into a ball.

-Put each one of them in the muffin cups and garnish with sliced pistachios.

-Let them set for 3-4 our in the freeze, before serving.

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MM Mithaiwala - Happy Durga Ashtami

MM Mithaiwala -- Happy Durga Ashtami

Auspicious Day Of Maha Ashtami Has Come !

Navratra Fasts Are Over

Enjoy HALWA ‘N’ PURI

Happy Durga Ashatami.

Chana Masala !

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 1 can Black chickpeas in water ( 1 1/2 cups precooked + 1/2 cup water)
• 1/2 onion, diced
• 3 cloves garlic, diced
• 3 tbsp olive oil
• juice from one lemon (approx 2 tbsp)
• 1/2 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1 large bunch of spinach or two handfuls, rinsed

Preparation: 

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes. 
• Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft. 
• Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

Sooji  ka Halwa !

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4

Ingredients:

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup Diet sugar
• 5 pods of green cardamom split open

Preparation:

• Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
• Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
• While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
• When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

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MM Mithaiwala ~ Makki Di Roti & Sarson ka saag

     

MM Mithaiwala - Makki Di Roti & Sarson ka saag 

PASSION OF PUNJAB ON YOUR PLATTER

  
Makki Di Roti

Ingredients:

• 2 cups maize flour. 
• 1 fistful plain flour.
• 1 tbsp Oil.
• salt to taste

Method:
 
1. Mix maize flour, oil and salt.
2. Knead in a soft pliable dough, adding very little water at a time.
3. When the dough is very smooth and soft, bread a lump,Shape into a ball, flatten and pat with palm, to make a thin roti.
4. Use dry plainflour to help. Or roll with a rollint pin.
5. Place on a heavy iron or earthen griddle and roast till crisp.
6. Repeat on both sides. Repeat for all rotis.
7. Cover and line with napkins to keep warm.
8. Drizzle with ghee or butter if desired.
9. Serve hot with sarson ka saag and slice of onion and lime.

 Sarson ka saag

Ingredients:

• 1 bunch sarson greens.
• 1 bunch spinach.
• 1 onion grated.
• 1/2 tsp. each ginger & garlic grated. 
• 3 green chillies.
• 1 tbsp. grated cheese or paneer (optional). 
• 1/2 lemon juice.
•  2 tbsp.ghee.
• 1 tbsp. Oil.
• 1/2 tsp.garam masala.
• 1 tbsp.maize flour and salt to taste

Method:
 
1. Chop both greens, wash, drain.
2. Heat oil in the pressure cooker direct.
3. Add both greens, green chillies, stir.
4. Add ginger, garlic, stir.
5. Add few pinches salt, 1 cup water.
6. Pressure cook till done. (2 whistles).
7. Mash well.
8. Heat ghee in a pan, add onion, saute till brown,
9. Add all other ingredients, except cheese. 

Aee  kheti , baldan di jodi , Sarson da saag makki di roti te ajj ki aa bahiye kheti !!

Baisakhi Di Lakh Lakh Badhaiyan !!

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