Holi Special | Instant Moong Dal Halwa & Thandai Muffins with Homemade Thandai Powder

The colour of festivals has a great impact on everyone's life. After wintry weather, one welcomes the spring with the colour of festivals.

One washes away many bad moods with the colour of happiness. And this time it's perfect with the covid vaccine scenario. The world is being taken out from the gloomy dark path to again a bright future. So let's celebrate this festival of colour in full galore and style.

And any festival is incomplete without some sweets. So make these awesome traditional & fusion sweets and usher in the colour of happiness to one's life.

#1 Instant Moong Dal Halwa

Ingredients 
Moong dal 1/2 Cup
Sugar 1/2 Cup
Milk Full cream 1/2 Cup
Water 1/2 Cup
Ghee 1/4 Cup Cardamom powder 1/2 tsp
Almonds chopped 1 tbsp
Cashew nuts 1 tbsp

Method 
Wash the Moong dal and remove the excess water by hanging on a sieve and then rubbing with a dry towel.
Put the milk and water to boil.
Heat a nonstick pan.
Put 1 tsp ghee and roast the dal until it becomes golden in colour and crisp.
Let it cool.
Powder it in a mixer jar to a granulated form.
Now again heat the same pan, add all the ghee keeping a little for after use.
Fry the chopped nuts until golden. take it out and keep it aside.
Add the powdered dal and roast in the ghee for 3-4 minutes.
Now add the hot milk into it slowly.
Saute until all the milk is absorbed  by the powder
Now add the hot water and again saute until all the water is absorbed and ghee comes out.
Now add the fried nuts. 
Now add sugar granules and cardamom  powder to the mix and saute until the sugar is absorbed and ghee comes out from the mix
Serve hot. 
Enjoy!!!

Recipe Note:
To make Halwa always remember the ratio as Powder 1: Ghee 1/2: Water 2: Sugar 1 part.  This applies for most all types of Halwas.
You can add Mawa even to it.
You can omit to add Milk and completely add water or vice versa.

MACROS/Serving(4) Cal 373.25 Total Carbs 40.75g Fibre 3.5g Sugar 29g Protein 7.25g Fats 20.75g

#Homemade Thandai Powder  & Thandai muffins

Ingredients
For the Thandai powder

Almonds  30g 

Pistachios 30g 

Poppy seeds 1 tbsp

Melon seeds 3 tbsp

Green cardamom 8 pieces 

Fennel seeds 2 tbsp

Black peppercorns 1 tbsp

Dried rose petals 2 tbsp

For the Muffins

Step 1

All-purpose flour/maida 200g

Baking soda 1/2 tsp

Baking powder  1 tsp

Step 2

Oil 1/4 cup

Brown sugar 3/4 cup

Curd 1/2 cup 

Milk 1/4 cup

Rose essence 1/2 tsp

Saffron essence 1/2 tsp

Thandai powder 3 tbsp
Saffron/yellow colour 1/2 tsp

Finale
Mix nuts(almonds, pistachios, cashews) chopped 1 tbsp
Black pepper powder 1/2 tsp
Fennel seed powder 1/2 tsp

Method 

For the Thandai powder

In a mixer, jar put all the ingredients and churn it until it becomes a powder. 

The work will be done in less than 1 minute.

Take it out in an airtight container and store it in the refrigerator.

For the Muffins
Preheat the oven to 200c

Step 1 

In a big mixing bowl place a sieve over it and add in all the ingredients and sieve it. 

Step 2

In a big mixing bowl add in all the ingredients and give it a magic mix.

Mix it softly crumbling any lumps.

Now mix the dry ingredients from step 1 to step 2 bowl. 

Mix it thoroughly

Finale

Grease the muffin silicone mold or put muffin liners in a muffin tray and fill each cavity 3/4th.

Now make a mixture of the chopped mix nuts with black pepper powder and fennel seed powder.

Sprinkle this mix on top of all the muffins.

Bake at 200c for 15-18 minutes.

Take it out.

Do the toothpick test. If it's clear then the muffins are done.

Otherwise, bake for 5 mins more.

If done, then let it cool for 10 minutes. 

Take out from the molds.

Enjoy!!!

Recipe Notes:

If using Thandai sugar syrup then use 1/3  cup syrup and sugar 1/4 cup

If using ready-made Thandai powder with sugar then use 4 tbsp powder and 1/3 cup sugar

MACROS/serving of Thandai powder 1 tbsp(18 tbsp)

Cal 31

Net Carbs 0.67g

Total Carbs 1g

Fibre 0.33g

Sugar 0.22g

Protein 1.3g

Fats 2.61g

MACROS/Muffin(12)

Cal 146.6

Net Carbs 22.19g

Total Carbs 22.25g

Fibre 0.6g

Sugar 11.25g

Protein 3.25g

Fats 5.66g

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