One of the popular sweet in thanjavur district.. .And i think the amount of maida added varies with each shop/person…..No doubt ,i will make this again for this deepavali…
Here is the recipe for perfect south indian moong dal halwa…U need to fry pasiparuppu/moong dal for at least ten to fifteen minutes and it dont takes much time to stir as well.But it worths!
Moong dal/pasiparupu-half cup
Wheat flour or Maida-2 tsps
Ghee/oil-1/2 to 1 cup
Kesari/orange color-a pinch
Cardomom powder-1/2 tsp
Fried Cashews and Raisins– a few
1.Take a thick bottom pan and sauté the moong dal for ten to fifteen minutes…
Keep sauté and change the heat to low and medium. so, it get roasted evenly
2.Add the dal and milk to the pressure cooker, and cook it for three whistles
3.When the dal has comes down to room temperature, grind it to fine smooth paste
4.Heat a thick bottom pan (I use varpana kadai/non-stick), Add the half cup of ghee to it, fry the cashews and raisins for a minute.
5.Mix the maida and color with 2 tsps of water, add them to the dal.
Stir back and forth without taking the hand.
6.Add the moong dal and the sugar (to avoid splashing on hands, use long ladle and use oven gloves)
it will take 15 to 20 minutes to reach the halwa consistency.
7. If needed, add the remaining ghee, the halwa will comes along to ladle and halwa oozes the excess ghee with glossy and silky texture.
If the dal is not well smashed, the halwa will not leave the oil at end