Moong Dal Halwa Shake: A Desi Delight to Beat the Heat, Yaar!
Namaste, doston! And a very warm “kem cho” to my Gujarati friends! Chef Curry Do’pyaza here, back with a recipe that’s going to make your taste buds sing louder than a Bollywood playback singer!
We are going to be whipping up a Moong Dal Halwa Shake. This isn’t just any shake; it’s a cool, creamy, and utterly delicious twist on a classic Indian sweet.
Occasions for Celebration
Moong Dal Halwa is usually made during festive times like Diwali, Holi, and weddings. It’s a dish of happiness, prosperity, and pure indulgence. But why wait for a special occasion? This shake lets you enjoy the halwa flavor anytime, especially when the summer heat is trying to turn you into a human samosa!
A Glimpse into History
The history of Moong Dal Halwa is a bit hazy, like the steam rising from a hot kadhai. But it’s believed to have originated in the northern part of India, possibly during the Mughal era. Halwa, in general, has Persian roots, and the addition of moong dal (yellow lentils) is a uniquely Indian touch. It’s a sweet that has been passed down through generations, each family adding their own special touch.
Let’s Get Cooking!
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients You’ll Need:
- Moong Dal (Yellow Lentils): 1/2 cup
- Doodh (Full Cream Milk): 1 cup, chilled
- Cheeni (Sugar): 3 tablespoons (adjust to your sweetness preference)
- Ghee (Clarified Butter): 2 tablespoons
- Elaichi Powder (Cardamom Powder): 1/4 teaspoon
- Kesar (Saffron Strands): A pinch, soaked in 1 tablespoon of warm milk (optional, for that royal touch!)
- Badam (Almonds): 5-6, chopped for garnish
- Pista (Pistachios): 5-6, chopped for garnish
Step-by-Step Instructions:
- Wash and Soak: Wash the moong dal thoroughly until the water runs clear. Soak it in enough water for at least 2 hours. This will help it cook faster and give it a smoother texture.
- Grind the Dal: Drain the soaked dal and grind it into a coarse paste using a little bit of milk. Don’t make it too watery!
- Roast with Ghee: Heat the ghee in a heavy-bottomed pan or kadhai. Add the moong dal paste and roast it on medium-low heat. This is the most important step! Keep stirring continuously to prevent it from sticking and burning.
- Patience is Key: The dal will initially be a light yellow color. As you roast it, it will slowly turn golden brown and release a nutty, aromatic fragrance. This process will take about 20-25 minutes. Be patient, my friends!
- Add Milk and Sugar: Once the dal is beautifully roasted, add the remaining milk and sugar. Stir well to combine. The mixture will thicken as the milk gets absorbed.
- Simmer and Stir: Simmer the halwa on low heat, stirring occasionally, until it reaches a thick, pudding-like consistency.
- Flavor it Up: Stir in the cardamom powder and the saffron milk (if using). Mix well.
- Cool and Blend: Let the halwa cool down completely. Then, transfer it to a blender or mixer.
- Blend to Perfection: Add a few ice cubes (optional) and blend until you get a smooth and creamy shake.
- Garnish and Serve: Pour the shake into glasses. Garnish with chopped almonds and pistachios. Serve chilled and enjoy this blissful concoction!
Tips for a Stellar Shake:
- Roasting is Crucial: Don’t rush the roasting process. A well-roasted dal is the secret to a delicious halwa.
- Low and Slow: Cook the halwa on low heat to prevent burning and ensure even cooking.
- Adjust Sweetness: Feel free to adjust the amount of sugar according to your taste.
- Chill Out: Chilling the shake before serving enhances the flavor and makes it extra refreshing.
Cooking Variations:
- Pressure Cooker: You can cook the moong dal in a pressure cooker with a little water until it’s soft. Mash it well before roasting with ghee.
- Microwave: You can roast the moong dal in the microwave in intervals, stirring in between, until it turns golden brown.
- Slow Cooker/Crockpot: While not ideal for roasting, you could use a slow cooker to gently cook the halwa after the dal is roasted on the stovetop.
Nutritional Information (Approximate):
- Calories: 250-300 per serving
- Protein: 8-10 grams
- Fat: 12-15 grams
- Carbohydrates: 30-35 grams
Serving Suggestions:
- Serve as a refreshing dessert after a spicy Indian meal.
- Enjoy it as a mid-afternoon treat on a hot day.
- Garnish with a dollop of whipped cream for an extra touch of indulgence.
- Add a sprinkle of edible rose petals for a beautiful presentation.
Time to Get Shaking!
So there you have it, folks! My recipe for Moong Dal Halwa Shake. I encourage you to try this recipe at home. Share the joy of this delicious drink with your friends and family. They will thank you for it!