Ingredients with Measurements:
- 1 cup roasted Bengal gram (sunnundalu)
- 1 cup jaggery
- 1 cup water
- 1/2 cup ghee
- 1/4 cup cashews
- 1/4 cup raisins
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Mixing spoon
- Grinder
Step-by-step instructions:
1. Grind the roasted Bengal gram into a fine powder using a grinder.
2. In a heavy-bottomed pan, add jaggery and water. Heat the mixture on medium heat until the jaggery dissolves completely.
3. Once the jaggery dissolves, add the ground Bengal gram powder and mix well.
4. Add ghee to the mixture and stir continuously until the mixture thickens and starts to leave the sides of the pan.
5. Add cashews, raisins, and cardamom powder to the mixture and mix well.
6. Turn off the heat and let the mixture cool down for a few minutes.
7. Grease your hands with ghee and make small balls out of the mixture.
8. Serve the Sunnundalu Halwa warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 45g
- Protein: 5g
Substitutions for ingredients:
- Roasted Bengal gram can be substituted with roasted chickpeas.
- Jaggery can be substituted with brown sugar.
Variations:
- You can add grated coconut to the mixture for a different flavor.
- You can add ground almonds or pistachios to the mixture for a nutty flavor.
Tips and tricks:
- Make sure to continuously stir the mixture to prevent it from burning.
- Grease your hands with ghee to prevent the mixture from sticking to your hands.
- You can adjust the amount of jaggery according to your taste.
Storage instructions:
- Store the Sunnundalu Halwa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Heat the Sunnundalu Halwa in a microwave or on a stovetop until warm.
Presentation ideas:
- Serve the Sunnundalu Halwa in a bowl or on a plate.
- Garnish with chopped nuts or raisins.
Pairings:
- Serve the Sunnundalu Halwa with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too dry, add a little bit of water to it.
- If the mixture is too wet, add a little bit of roasted Bengal gram powder to it.
Food safety advice:
- Make sure to use clean utensils and cookware while preparing the Sunnundalu Halwa.
- Store the Sunnundalu Halwa in the refrigerator to prevent spoilage.
Food history:
- Sunnundalu Halwa is a traditional Indian sweet that originated in the state of Andhra Pradesh.
Flavor profiles:
- Sweet, nutty, and slightly spicy.
Serving suggestions:
- Serve the Sunnundalu Halwa as a dessert after a meal.
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Region: Indian