Moongdal Halwa

 

Ingredients

1 cup moong dal

water, for soaking

½ cup ghee 

1 tbsp rava / semolina / suji

2 cup milk

1 cup sugar

cashew, chopped 1 tsp

almond, chopped 1 tsp

½ tsp cardamom pdr

 

Preparations

rinse the moong dal and soak for 2 hours.

drain the water and transfer to a blender.

blend to a slightly coarse paste adding water if required. keep aside.

in a large kadai heat ½ cup ghee fry the nuts and keep aside, then add 1 tbsp rava.

roast on low flame until the rava turns aromatic. adding rava helps to give good texture to halwa.

now add in prepared moong dal paste and mix well.

keeping the flame on medium, mix until the moong dal absorbs the ghee.

continue to cook breaking the lumps.

cook until the mixture turns crumble and grainy texture.

after 20 minutes, the mixture turns crisp.

now add 2 cup milk, few saffron. you can alternatively use water or milk and water combination.

stir continuously, until the mixture absorbs all the milk.

the mixture will start to hold shape leaving the kadai.

now add 1 cup sugar and mix well.

the sugar starts to melt and turns the mixture watery.

continue to cook on low flame breaking lumps in between.

cook until the mixture starts to separate the ghee and turns golden brown. take approximately 60 minutes.

now fried nuts, reserving some for garnishing and cardamom pdr mix well.

Garnish with remaining nuts, can be served hot/ warm.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Boondi Laddu

 Ingredients

Gram Flour (Besan) 1 cup

Water 3/4 cup (to make batter)

Baking Soda a pinch

Ghee / oil for frying boondi

 

For sugar syrup

Sugar  11/2 cups

Water 1 cup (for sugar syrup)

Cardamom Powder 1/2 tsp

Saffron Strands a few (optional)

Yellow or Orange Food Color a pinch (optional)

Cashews, Raisins  2 tbsp each (optional, for garnish)

 

Method

In a bowl, mix gram flour, baking soda, and food color.

Add water gradually, whisking until you get a smooth, flowing consistency (not too thick or too runny).

Heat oil/ghee in a deep pan.

Use a perforated ladle (boondi ladle) and pour a ladleful of batter over it, allowing tiny drops (boondi) to fall into the hot oil.

Fry until the boondi turns golden but not crisp. Remove and drain on paper towels.

Sugar Syrup:

In a pan, mix sugar and water. Cook on medium heat until you get a one-string consistency.

Add saffron strands (if using) and cardamom powder. Mix well.

Add the fried boondi to the hot sugar syrup and mix well.

Let it soak for a few minutes until the boondi absorbs the syrup.

Add cashews and raisins if you like.

Grease your palms with a little ghee. Take a portion of the boondi mixture and shape it into round laddus while warm.

Repeat until all the laddus are made.

Let the Boondi Laddus cool and set before serving. 

Once completely cool, store at room temperature in a tight lid container. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Gulab Jamun

Ingredients:

For the Gulab Jamun Balls:

 • Milk powder – 1 cup

 • All-purpose flour (maida) – ¼ cup

 • Baking powder – ½ teaspoon

 • Ghee or butter – 2 tablespoons (melted)

 • Milk – ¼ cup (add more if needed to form dough)

 • Oil or ghee – for deep frying

For the Sugar Syrup:

 • Sugar – 2 cups

 • Water – 1½ cups

 • Cardamom powder – ½ teaspoon

 • Rose water – 1 teaspoon (optional)

 • Saffron strands – a few (optional)

 

Instructions:

Preparing the Sugar Syrup:

In a saucepan, combine sugar and water. Heat on medium flame and stir until the sugar dissolves completely.

Once the sugar is dissolved, add cardamom powder, rose water, and saffron strands (if using). Let the syrup simmer for 5-6 minutes on low heat. Turn off the heat and set the syrup aside.

Making the Gulab Jamun Balls:

In a large bowl, mix milk powder, all-purpose flour, and baking powder.

 

Add the melted ghee and gradually add milk to the mixture, gently kneading it into a soft, smooth dough. 

 

The dough should be moist but not sticky. Let it rest for 5 minutes.

 

Divide the dough into small portions and roll each portion into smooth, crack-free balls, as cracks can cause the jamuns to break while frying.

Frying the Gulab Jamuns:

Heat oil (or ghee) in a deep pan/ kadai over low-medium heat. To test if the oil is ready, drop a small ball of dough into the oil. It should rise slowly to the surface without turning brown immediately.

 

Gently slide the prepared dough balls into the hot oil. Fry on low heat, stirring gently to ensure even cooking. The gulab jamuns should slowly turn golden brown (about 5-7 minutes).

 

Once the jamuns are golden brown, remove them from the oil using a slotted spoon and drain them on paper towels.

Soaking the Gulab Jamuns:

While the jamuns are still warm, add them to the warm sugar syrup. Let them soak for at least 1-2 hours so they absorb the syrup fully and become soft and juicy.

Serve the Gulab Jamuns warm or at room temperature, garnished with some chopped nuts (like pistachios or almonds), if desired.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.