3 months ago

Kalakand Rava Halwa Recipes | Food Diaries | Zarnak Sidhwa | Food Court

A quick recipe for all those love to cook for themselves and for the families.

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Matar Ka Nimona

For Mungodi:

Split and skinned green gram (soaked) 2 cups
Oil as required

Soak the moong dal in water for at least 3 hours. Strain and wash well. In a grinder, put the soaked moong dal and grind it fine without adding the water. The mungodi mixture is ready. Fill a piping bag with the mungodi mixture. press slowly to make small drops. Dry the mungodi under a fan or in sunlight for 4 to 5 hours. The mungodi is ready.

For Nimona:
Peas 200 gm
Mungodis 100 gm
Onions, sliced and fried 2
Red chili powder ¼ tsp
Turmeric powder ¼ tsp
Cumin powder ½ tsp
All spice powder ½ tsp
Bay leaf 1
Tomato puree ½ cup
Clarified butter 1tbsp
Salt to taste

To Be Made Into a Paste:
Ginger 1’’ piece
Garlic 6 cloves
Cumin seeds ½ tsp

Make a paste of 100 gm peas. Boil the rest. Make a paste of fried onions. Shallow fry the mungodis. Heat clarified butter. Add bay leaf. Add the ginger garlic paste. Add the peas paste. Add the fried onion paste. Add the mungodis, tomato puree and all the spices. Cook till the clarified butter comes up. Add water and simmer till the mungodis are cooked.


Kalakand Rava Halwa

Kalakand pieces 4-6
Clarified butter ¼ cup
Semolina ½ cup
Milk ½ cup
Sugar ¼ cup
Cardamom powder ½ tsp
Almonds few
Raisins few
Saffron few strands

Heat clarified butter. Roast semolina till pink. Add milk and 1cup water. Cook. Add sugar and cardamom powder. Add the crumbled kalakand. Simmer for 2-3 minutes. Garnish with saffron, almonds and raisins.

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