Saturday, February 12, 2011
Ingredients
Chana Daal 1/2 kg (soaked for 6 hours)
Sugar 1/2 kg
Butter 1 1/2 cup
Milk 1 kg
Green Cardamoms 4
Green cardamom powder 1 tsp
Whole dried milk 1/2 cup
Almonds peeled and cut 8
Pistachios peeled and cut 8
Yellow food color 1 pinch
Silver leaf for garnishing
Preparation
Put gram lentils in a pot and add milk. Cook on low flame.
When milk dries and lentils become tender, blend.
Heat oil in a seperate pot. Open cardamoms and add the seeds in it.
Add blended lentils.
Fry lentils continuously for 1/2 an hour. Then add sugar.
After adding sugar the halwa will become thin but keep frying until it becomes thick again.
Add whole dried milk and yellow food color and fry till more thick.
Add 1/2 the cardamoms' powder. When the halwa starts to bubble and leaves the side, remove from flame.
Now put it in a serving dish and level it with spoon.
Garnish with almonds, pistachios, remaining cardamom's powder and the silver leaf.
Chana Daal 1/2 kg (soaked for 6 hours)
Sugar 1/2 kg
Butter 1 1/2 cup
Milk 1 kg
Green Cardamoms 4
Green cardamom powder 1 tsp
Whole dried milk 1/2 cup
Almonds peeled and cut 8
Pistachios peeled and cut 8
Yellow food color 1 pinch
Silver leaf for garnishing
Preparation
Put gram lentils in a pot and add milk. Cook on low flame.
When milk dries and lentils become tender, blend.
Heat oil in a seperate pot. Open cardamoms and add the seeds in it.
Add blended lentils.
Fry lentils continuously for 1/2 an hour. Then add sugar.
After adding sugar the halwa will become thin but keep frying until it becomes thick again.
Add whole dried milk and yellow food color and fry till more thick.
Add 1/2 the cardamoms' powder. When the halwa starts to bubble and leaves the side, remove from flame.
Now put it in a serving dish and level it with spoon.
Garnish with almonds, pistachios, remaining cardamom's powder and the silver leaf.
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