Celebrate Indian festivals with this rich, divine and toothsome Masoor Daal Halwa , which is prepared with Massor Daal – red lentils, ghee and sugar and its taste enhanced with aromatic spices such as cardamom!
More halwa recipes from J Cooking Odyssey
Badam Besan Ka halwa
Moong Daal halwa
Safed halwa
Kesar Dudh No Halwo/Halwa
MASOOR DAAL HALWA
ingredients:
- 150g red lentils
- 75 g Ghee
- 150 g Sugar
- 450 ml Milk boiled
- 1/2 tsp. Cardamom powder
- 2 tbsp. Slivered almonds and pistachio
- 1 tsp. Edible flower petals – Rose
instructions:
How to cook MASOOR DAAL HALWA
- Clean, wash and soak dal for 5-6 hours in water.
- Once again wash daal in clean water and grind coarsely in a food processor without any water.
- In a heavy bottom pan or kadai heat ghee, add daal and stir fry daal over very low heat until it’s raw aroma completely gone.
- Keep stirring the halwa mixture until you can see ghee separating from the daal mixture.
- You can smell the frying mixture and see the change of colour too.
- It will take a minimum of 35-40 minutes.
- Now add hot boiled milk and keep stirring continuously.
- After 5-7 minutes add sugar and keep stirring the mixture.
- Keep stirring until once again ghee separates from the halwa.
- This will take another 18-20 minutes.
- Now add cardamom powder, mix well.
- Transfer in a serving bowl garnishes it with slivered nuts and flower petals.
- Enjoy!
NOTES:
Did you make this recipe?
Caramel Rava Ladoo, this irresistible dessert can be done in 20 minutes. Prepared with semolina, almond flour and sweetened with caramel.
Today is Ganesh Chaturthi, a religious festival close to every Hindu. This festival celebrated in honour of the Lord Ganesha, a ten-day-long festival people celebrates throughout India but Maharashtra is the state known for the grand scale Ganesh Chaturthi celebrations!
Although we don’t celebrate here with so much zeal, we do perform little Puja at home and this festival and puja give me chance to feast on the special delicacy like Ladoo/Modak.
Ganesh Chaturthi means Ladoo / Modak season, foodies like me wait for Modak and Ladoos.
A sweet treat which is Lord Ganesha’s favourite. Traditional Modak I have never prepared or eaten, in Gujarat, Churma Ladoo is hugely popular at this festival.
I’ve been preparing Gujarati Churma Ladoo , M/W method Churma Ladoo , Besan Ladoo , Paneer and Kaju Ladoo or Ghotma Ladoo for Prasad.
This year I wanted to make little difference for prasad since I bought a couple of Dul de leche / caramel tin couple of weeks back because it was on offer thought of making Rava Ladoo with almond meal and caramel as we are a huge fan of anything but caramel.
. These Ladoos tastes divine and scrumptious, little chewy and nutty. takes very little time to prepare.
More Ladoo Recipes
- Stuffed Magas Ladoo
CARAMEL RAVA LADOO
ingredients:
- 1 1/2 cup Semolina
- 1/2 cup Almond meal
- 1 tbsp. Desiccated coconut
- 1 tin Dul de leche or Caramel – 397g
- 1/2 tsp. Cardamom powder
- 4-5 tbsp. Ghee
- 1 tsp. Pistachio slivered (optional)
- 1 tbsp. Edible orange flowers ( optional)
instructions:
How to cook CARAMEL RAVA LADOO
- Dry roast semolina on a very low heat for 10-12 minutes.
- Remove from the heat, transfer into another plate.
- Add ghee in same pan and roast almond meal for 3-4 minutes on low heat.
- Add caramel and stir quickly.
- Now add about 1 cup roasted semolina, combine well.
- If you think the mixture is enough thick don’t add any semolina.
- Maybe add a couple of tbsp. semolina if you think mixture can take
- Add cardamom powder, mix well.
- Switch off the heat, transfer ladoo mixture into another plate.
- Let it cool little, apply ghee in your palms and make ladoo.
- I used modak mould.
- Garnish with pistachio and flower.
