Moong Dal Halwa
|Moong dal||1 Cup (16 tbs), roasted (Yellow Dal)|
|Chana dal||3⁄4 Cup (12 tbs), roasted (Split Chick Peas)|
|Sliced jaggery||1 1⁄2 Cup (24 tbs)|
|Almonds||1 Tablespoon, blanched|
|Pistachios||1 Tablespoon, sliced (For Garnish)|
|Coconut cream||1 Cup (16 tbs) (First Extract)|
|Coconut cream||2 Cup (32 tbs) (Second Extract)|
|Saffron strands||1⁄4 Teaspoon|
Roast the dals together till they turn a golden -brown ana impart a strong aroma.
Wash them well ana soak in 4 cups water for 15 minutes.
Grind the almonds to a paste ana set aside.
Cook the dals for 10-15 minutes.
They should turn to mash on pressing lightly.
The chick peas will, however, remain a little crunchy even after cooking.
Mash the dals in the vessel with the hack of a thick spoon.
In a thick-bottomed vessel put in the second extract coconut cream and mix in I the almond paste.
Add the raisins arid heat on a low flame till it comes to a boil and then add the mashed dals.
Mix well and continue stirring so that the bottom does not burn.
When this mixture comes to a boil add the first extract cocoriut, cream.
Before it comes to a boil again add the sliced jaggery and turn off the flame.
Continue stirring till the jaggery melts.
Take a teaspoon of the hot coconut milk and crush the saffron strands in it with the back of a spoon.
Put this back into the/pudding.
Then add the cardamom powder and keep covered for 5 minutes.
Serve hot or chilled in individual cups, garnished with the sliced pistachios