Moong Dal Ka Halwa

Well, today I am sharing the 'Moong Dal Ka Halwa' that was made for Holi celebrations. But, didn't get time to share on the occasion. It is a very special north Indian festival and wedding delicacy - 'Moong Dal Ka Halwa'.

Moong Dal Halwa is a popular Indian dessert made with skinless split green gram (mung lentils) and ghee (clarified butter). It’s very rich and sweet with loads of flavour in it and dry fruits. It is made especially for festivals and a wedding feast is incomplete without this special sweet.

This is an authentic, rich and power-packed winter special Indian dessert. If you get a chance to attend a wedding or festival in the Rajasthani family, then it is a must-try dessert in our culture. We Rajasthani peoples eat sweet and dessert with lots of ghee and dry fruits that make our life taste-rich. While making Moong dal halwa, the aroma of slow roasting dal in pure ghee is magical, and so aromatic that fill your house with droolicious smell.

A bowl full of this halwa that can satisfy your taste buds amazingly. It is delicious and pretty easy to make. The only hard task is to keep stirring, you can never step away from the pan or karahi when you are roasting moong dal, else it may get stuck or burn. Rajasthan is known for its royal heritage, colourful culture, most important the royal food and local amazingly spicy & sweet tasty food.

This Moong Dal Ka Halwa is:
• Flavour packed sweet delight
• Gluten-Free
• Full of richness
• Perfect for weddings & festivals
• A Winter speciality

Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Ingredients

 1 cup Ghee (clarified butter)
 1 ½ cups Yellow moong dal (split yellow gram) - soaked in water for 3-4 hours
 1 cup Full-fat milk
 2025 qts strands of saffron soaked in little milk or water
 ½ cup Mava/khoya
 1 cup Sugar
 1 tbsp Cardamom powder
 Chopped nuts (almond, pistachio and cashew)
 Edible silver leaf and dried rose petals for garnishing

Instructions

1

Grind soaked dal in a mixer to make a coarse paste. If needed, you can add very little water, but don’t too much water while grinding dal, as it will take more time while roasting.

2

Heat the 1/2 cup ghee in a non-stick pan.

3

Add the grounded moong dal paste and cook on medium-low heat. (Add 4 tablespoons ghee every 5 minutes, until complete 1 cup ghee is used)

4

Keep stirring the halwa until the raw smell is gone and the dal becomes sandy texture and nice brown colour. It would take about 25-30 mins. Add the milk and saffron and let it cook until the dal socked milk completely again.

5

Add mawa and cook in low flame for 5-7 mins or until the ghee leaves the sides. Don’t forget to stir continuously other halwa will burn.

6

Add sugar, mix well and cook on medium heat for about 5 10- minutes. Stir continuously.

7

Add cardamom powder and more ghee.

8

Mix well and cook on medium heat for 1 minute then add chopped nuts until the ghee leaves the sides. Stirring continuously.

9

Serve moong dal ka halwa with lots of nuts, edible silver leaf on top and also rose petals.

Notes:

  • You can store this halwa for up to2-3 weeks. Refrigerate it in an air-tight container.
  • You can adjust the amount of sugar according to your taste or simply replace sugar with jaggery.
  • This moong dal halwa recipe can easily be halved or doubled.

Ingredients

 1 cup Ghee (clarified butter)
 1 ½ cups Yellow moong dal (split yellow gram) - soaked in water for 3-4 hours
 1 cup Full-fat milk
 2025 qts strands of saffron soaked in little milk or water
 ½ cup Mava/khoya
 1 cup Sugar
 1 tbsp Cardamom powder
 Chopped nuts (almond, pistachio and cashew)
 Edible silver leaf and dried rose petals for garnishing

Directions

1

Grind soaked dal in a mixer to make a coarse paste. If needed, you can add very little water, but don’t too much water while grinding dal, as it will take more time while roasting.

2

Heat the 1/2 cup ghee in a non-stick pan.

3

Add the grounded moong dal paste and cook on medium-low heat. (Add 4 tablespoons ghee every 5 minutes, until complete 1 cup ghee is used)

4

Keep stirring the halwa until the raw smell is gone and the dal becomes sandy texture and nice brown colour. It would take about 25-30 mins. Add the milk and saffron and let it cook until the dal socked milk completely again.

5

Add mawa and cook in low flame for 5-7 mins or until the ghee leaves the sides. Don’t forget to stir continuously other halwa will burn.

6

Add sugar, mix well and cook on medium heat for about 5 10- minutes. Stir continuously.

7

Add cardamom powder and more ghee.

8

Mix well and cook on medium heat for 1 minute then add chopped nuts until the ghee leaves the sides. Stirring continuously.

9

Serve moong dal ka halwa with lots of nuts, edible silver leaf on top and also rose petals.

Notes:

  • You can store this halwa for up to2-3 weeks. Refrigerate it in an air-tight container.
  • You can adjust the amount of sugar according to your taste or simply replace sugar with jaggery.
  • This moong dal halwa recipe can easily be halved or doubled.
Moong Dal Ka Halwa
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