|Moong Dal Pumpkin Halwa|
Moong Dal Pumpkin Halwa is a dessert that has a unique taste which cannot be related to any another dish. I love this dessert for its natural color and it tastes just divine. Do stick on to the measurements, if you are aiming to set the halva well.
1 cup moong dal
4 cups grated pumpkin
1.5 cups sugar (adjust as per your taste)
¼ tsp. cardamom pow
Fistful chopped pistas
1 tbsp. Rose water
4 tbsp. ghee or oil
1. Wash and soak moong dal for 2 hours. Add 1 cup of water and blend to a smooth batter.
2. Heat a thick bottom vessel or a nonstick, add ghee and fry the grated pumpkin till the raw smell goes off. Switch off the flame.
3. Add the grinded dal batter to the fried pumpkin and mix well.
4. On a low flame let this cook, keep mixing well to prevent lumps.
5. When the mixture thickens, add sugar & rose water, take away from the flame and stir well to remove lumps if any and continue to cook till it reaches a ball consistency. (a small ball can be formed when rolled with fingers)This will take around 25 to 30 minutes. Since pumpkin has lot of moisture in it, takes long time to reach the desired consistency.
6. Once it reaches the desired consistency, transfer the mixture to a greased tray and spread the mixture evenly. grease your palms and give a smooth finish to the halva. Don’t worry it will not burn your palms
7. Drop the roasted pistas and tuck them in the halva. Let it set for 1 hour, with a greased knife cut it into square or diamond shaped pieces.
8. Allow it to cool fully, then transfer to an airtight container and refrigerate. Since this halva has dal in it, I doubt the shelf life, so I refrigerate it.
if you have a problem setting the halva,it can be placed in the fridge and then cut to desired shapes. I have not kept in the fridge. Alternately, you can recook the halva to get the right consistency.
Preparing this halwa really needs lot of patience, grating & cooking is quite a long process. but the results are worth it.