Sweet Collections (Sweets of India) by Chithra Viswanathan

Author:Chithra Viswanathan [Viswanathan, Chithra]
Language: eng
Format: epub
Published: 2019-02-21T08:00:00+00:00

Tips:

Allow to set after cutting into squares. It will harden on cooling.

OPOS Wheat Halwa

OPOS Ashoka Halwa

Preparation:

Mix 70gms finely powdered moong dal with 30gms wheat flour (atta) and 4tbsp ghee to a paste.

Method:

In a 2L cooker, add

200gms sugar

60ml water

1/2tsp cardamom powder

1/8tsp yellow colour

In a PIP

1tsp ghee spread over the base, inside and outside

moong dal paste

Cover the PIP with a lid.

Close the cooker and cook on high for 2 whistles. Remove the cooker from the heat source.

Release pressure and open the cooker. Immediately add both the contents with 2tbsp ghee, whisking very well with a hand blender to prevent lumps, until it thickens.

Transfer to a container.

Temper 1tbsp cashews roasted in 1tbsp ghee.

Tips:

Allow to set after transferring into a container. It will harden on cooling.

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