Keep the heat at the lowest and keep stirring even after the dhal becomes thick.This is when your hands will become your enemies and hate you for making them work
(console them the way I did - 'we are building you up baby! Imagine how less flabby you will look?" - It works , believe me ;))
As far as the oozing word, I am assuming that they meant the shine part on the surface cos no ghee oozed out for me...mine became shinier...so if your halwa starts glowing (or shining..) guess you can rest easy...Dont make the mistake I made, of taking your magnifying glass and inspecting for something oozing out from it (aaah!!! I just realized its sounding gross!)
Dear Medha informed me that the Ghee actually does ooze out of the halwa around the 2 hours mark. I don't think I cooked my halwa that long, hence I personally am not aware it. But if you are just trying this halwa and you are as patient as Medha - do give it a try :) Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly. Whatever works for you.
I always found chef in you recipes easy to make because of those lovely lively pictures and clear instructions. I have tried pooran poli, moong dal halwa, ven pongal and many other snacks. If you follow the measurements and instructions carefully , you make the dish better than you expect it tobe. Keep trying ............... make your family happy .......
Awesome tip. Will def. keep this in mind next time around. Thank you. --DK
I have tried the pudding with Toor Dal (Indian pigeon peas) which is quite common in India. Many households swap pigeon peas with red lentils in their day to day cooking given that it works equally well in the recipes that ask for the former. So by that logic, I am assuming that a sweet pudding with red lentils might work as well. But I havent tried it as yet. --DK
Yes, but I am afraid you might not end up with the Indian version of the sweet. --DK
Yes, it does take a hell lot of time and ghee to get to that perfect consistency! Sometimes gud stuff do make us work harder, dont they? But I am glad your creativity churned out an equally yummy and what more a not so calorie dense dessert...Yay to you too :)
If you read the post throughly you will know that this is not my recipe. Indian sweets are considered tricky for a reason - not everyone gets it in their first try. For that I was surprised that I did manage to get this one - this recipe was tried by many ppl participating in a challenge called ICC and almost everyone did manage to achieve the consistency. So I would say that the recipe is not with fault per se. I guess the proportion you mentioned probably just worked out for you better than this one.
I just used a cup I had at home which I filled and unmoulded back into a plate. Its called a ramekin but you can use any cup to do this :)
Dear Alina, dont be hard on yourself. Traditional Indian desserts can give even great chefs a complex!! Having said that, a normal cook like me gets jitters every time I even think of making sweets. No wonder u dont see many classic ones in my site ;) Takes hell lot pf patience though these sweets make all that effort worthwhile. The only reason I can think for the dryness is not enough Ghee! If you can afford to forget "calories" from your dictionary for a while, then keep like 1 cup ghee by the side and add them as and when u find the paste getting too dry. if you see the original ones in the shops, you will see them practically glisten! That's the amount they add. Here this version is a like Nun at a church - v conservative - but will never be sold at shops ;) --DK
Thanks Sumi - I had help with the coloring though - We know it by the name Saffron ;) --DK