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Halwa made with yellow dal
Published On: 23 Oct 2002
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Wash and soak the dal overnight.
Grind coarsely using very little water.
Prepare a one string sugar syrup with sugar and water.
Soak saffron in hot milk.
Crumble mawa into fine granules.
Blanch almonds, cool and peel and cut them finely.
Heat ghee in a kadai.
Add ground dal and fry till golden brown on a low heat and keep stirring .
Add the sugar syrup and saffron milk.
Mix well and cook till halwa is of dropping consistency.
Add mawa and cook till it dissolves.
Garnish with crushed cardamoms and sliced almonds.
:- Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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