“You can’t ever have enough Dessert recipes”! Well said! This one is definitely one that takes me back home – to a very comfortable and a warm place. Easy to make and very hearty, and I love to make desserts at home as I can control the sugar amounts and make it to my taste. Enjoy this special Halwa.
Channa Daal – 1/2 cup
Milk – 3 cups
Sugar – 1/3 cup or to taste
Ghee – 1/2 cup
Cardamom Seeds Powder – 1/4 teaspoon
Cashew – to taste
Method:
1. Wash the Channa Daal and soak in the Milk for minimum 3 hours. Best to soak overnight in the refrigerator.
2. In a Pressure Cooker, allow it to whistle once, lower flame and allow to whistle once more.
3. Take it off the flame and let the pressure release by itself.
4. Transfer to a non-stick pan and cook. Keep stirring and allow to thicken.
5. With the help of a flat spatula, press down on the Daal and gently mash the pieces of Daal.
6. Once the milk thickens, reduce the flame and add in the Sugar.
7. Mix well and allow the Sugar to melt and combine. Cook for 2-3 minutes.
8. Add in the Ghee. a little at a time and keep mixing and combining.
9. Cook till the Ghee is incorporated in well and the Halwa is the desired consistency. It should also be glistening.
10. Switch off the flame and add in Cardamom Powder and Dry Fruits.
11. Serve hot.
Keerai Milagootal is best described as “home food”, it is not a dish that is found in restaurants. It is comfort food for the soul. This dish is a typical Palakkad style dish and is similar to Spinach with Daal, but the proportions are different and the addition of coconut gives it a very unique flavor. Enjoy!
Spinach – 8 cups, tightly packed, washed and picked
Water – 1 cup
Turmeric Powder – 1/4 teaspoon
Salt – 1/2 teaspoon
Combine the above ingredients in a pan and allow the Spinach to wilt and cook.
Step 2:
Toor Daal – 1/2 cup, washed and drained
Water – 1.5 cups
Salt – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon
Combine all the above ingredients in a pressure cooker. Allow it to whistle once, turn off the flame and let the pressure subside by itself. Open when safe.
Step 3:
Fresh Shredded Coconut – 1/3 cup
Cumin Seeds (Jira) – 1 teaspoon
Dry Red Chilli – to taste
Combine the above and blend with as little water as possible.
Step 4:
Pour the cooked Daal into the pan with the cooked Spinach. Use an immersion blender and blend coarsely. Turn the stove and on medium heat and mix in the blended ingredients, allow to come to a boil. Check and adjust Salt if needed.
In a small skillet, heat the Ghee. Once hot, add in the Mustard Seeds and allow them to pop. Add in the Hing and immediately after that the Channa Daal. 30 seconds after that the Urad Daal and allow the Daals to get a little color. Drop in the Curry Leaves and then pour this mixture into the Spinach mixture. Mix well and allow to boil for a couple of minutes and it is ready to serve.
Keerai Milagutal can be enjoyed with Rotis or Rice, but it is traditionally served with rice.
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