“There are two kinds of people in the world: those who love Desserts, and communists.”
This Month is a savory month for Winters. Therefore, we decided to get you with one of the finest food pairings of the season. There’s something that’s going leave you flabbergasted (Our discovery of the season). A recipe that will keep you jolted while it tastes so sumptuous than you’d ever thought
Awadhi Chicken Halwa
What you need:
1 cup Moong Dal/Spilt husked yellow mung lentils
9 to 10 tbsp ghee/clarified butter
4 cardamoms, husked and powdered in a mortar-pestle or ¼ to ⅓ tsp cardamom powder
10-12 unsalted pistachios, sliced or chopped or 10-12 blanched almonds, sliced
1 tbsp golden raisins
1/2 Cup Shredded Chicken
5-6 strands of Kesar / Saffron Strands
1 cup full fat whole milk
3 cups water
1 or 1.25 cups Coconut Palm sugar or regular sugar
Soak the Moong Dal or mung lentils, in enough water overnight or for 4 to 5 hours.
Take a pan. Add a 1 tbsp of ghee / clarified butter and cook your shredded chicken in a low flame. This has to be done very carefully so that we can get away with the aroma of the chicken. Let it cook for 45 minutes and we shall move to the next steps for our recipe
Mash 2-3 strands of Saffron strands / Kesar in one cup of water and let it rest.
Drain and then grind the Moong Dal to a smooth paste with ¼ or ⅓ cup water.
Melt Ghee in a non stick pan. Add the ground Moong Dal. Stir well
Keep stirring the Halwa on a low to medium flame. The Halwa leaves a raw aroma of the Moong lentils and it should go away completely before you start with the next step. At first the Halwa becomes a little pasty, then starts to get lumpy and later starts to break down. Do not forget to break the lumps while stirring.
Meanwhile when the Halwa is cooking, stirr your shredded chicken. Now in another pan add milk, water and coconut palm sugar. Let the sugar dissolve. The reason we chose the Coconut palm sugar is , it’s super healthy and is made of all natural components. Heat the milk-water-sugar mixture till it comes to a boil.
The Moong Dal mixture should reach a granular consistency before you add the hot milk mixture.Quick hack is to see that the color turns light golden. And the ghee / clarified butter should start to get separated.
Add the Milk mixture to the moong dal batter and stir well. Simmer and let it cook.
Getting back to our chicken , we will add our saffron water and stir is well.
Once your Moong Dal Halwa is ready, it’s time to add the tossing chicken-saffron mixture to your Halwa. (Saffron overpowers the smell of the chicken and is a secret ingredient to this recipe)
Add cardamom powder and mix it well.
Garnish with chopped pistachios and raisins
Serve Hot and Drool!
We often have been focusing on the physics of food and this recipe is what we decided could break the records of physics too! Why stick to Moleculer gastronomy only? It’s time to taste the trend of the Awadh times!
This is our personal foodventure recipe of the year. What’s your’s?
Sheetal is a happy go lucky girl who loves to explore new things. She's been a writer for more than seven years and is a social media addict. Besides Social Media Marketing she loves to take up art and singing for her leisure time!