Moong Dal Halwa is a timeless, indulgent dessert hailing from North India. Known for its rich flavor, aromatic essence, and comforting texture, this classic dish has been a part of Indian celebrations for centuries. Its soft, melt-in-your-mouth texture combined with the golden richness of ghee, cardamom, and saffron makes it the perfect treat for festivals, special occasions, or a comforting end to a meal. Whether you’re looking to bring a traditional Indian dessert to your dining table or simply craving something indulgent, Moong Dal Halwa is an excellent choice.
Popularity:
Moong Dal Halwa is beloved across India, especially in the northern regions, and is often made to mark significant occasions. It’s a dish that bridges generations, passed down through families as a cherished recipe for celebrations and get-togethers. The popularity of Moong Dal Halwa extends beyond the festive season, as it’s also enjoyed as a winter comfort food. It is also a popular choice in many Indian restaurants, where it is served as a dessert to round off a hearty meal.
About the Recipe:
Moong Dal Halwa is made by roasting soaked yellow moong dal (lentils) in ghee and combining it with milk, sugar, and aromatic spices. The addition of saffron, cardamom, and dry fruits such as almonds, cashews, and raisins adds flavor and texture, making it a deliciously luxurious dessert. The process of making this halwa may take some time, but the result is worth every bit of effort, as the halwa is rich in flavor and offers a perfect balance of sweetness and aromatic spices.
This recipe is particularly popular during festive seasons like Diwali, Holi, and weddings, but it can be enjoyed throughout the year. The golden color, thanks to the saffron and ghee, adds to its celebratory charm. Moong Dal Halwa is also known for its nourishing qualities, as moong dal is a rich source of protein and other essential nutrients.
Ingredients:
- Yellow Moong Dal (Mung Lentils):
The base ingredient of the halwa, yellow moong dal, is rich in protein, fiber, and essential vitamins. Soaking the dal makes it softer, allowing it to blend seamlessly with the ghee and milk, resulting in a smooth and creamy texture. - Ghee (Clarified Butter):
Ghee is essential for making Moong Dal Halwa. It imparts a rich flavor, aroma, and silky smooth texture to the dessert. The roasting of moong dal in ghee gives the halwa its signature flavor and richness. - Milk:
Milk adds creaminess to the halwa and helps in cooking the dal, transforming it into a pudding-like consistency. Boiling the milk and allowing it to reduce adds to the halwa’s indulgence. - Saffron:
Saffron not only enhances the flavor but also imparts a beautiful golden color to the halwa. It adds a subtle yet fragrant note that elevates the overall taste of the dessert. - Cardamom Powder:
Cardamom is a quintessential spice in Indian sweets, lending an aromatic warmth and enhancing the flavors of the halwa. It complements the richness of the ghee and milk perfectly. - Sugar:
Sugar is the sweetener that balances out the richness of ghee and the slight bitterness of dal. The amount of sugar can be adjusted depending on how sweet you want the halwa. - Dry Fruits (Almonds, Cashews, Raisins):
Chopped almonds, cashews, and raisins are roasted in ghee and added to the halwa. These provide a delightful crunch and contrast to the creamy texture of the halwa, along with an added depth of flavor.
Serving Suggestions:
Moong Dal Halwa is best served hot or warm, allowing you to enjoy its rich, creamy texture to the fullest. You can garnish it with additional dry fruits, a few saffron strands, or a sprinkle of cardamom powder for added aroma and color. It pairs wonderfully with a glass of warm milk or masala chai. For a festive touch, it can be served as a sweet end to a grand Indian feast.
Variations:
While the classic recipe for Moong Dal Halwa is a favorite, there are several variations you can experiment with:
- Vegetarian/Vegan Version: For a dairy-free version, replace milk with almond milk or coconut milk and use vegan ghee.
- Sugar-Free Version: If you are looking to cut down on sugar, you can substitute regular sugar with jaggery or a sugar substitute like stevia.
- With Additional Spices: Some versions of Moong Dal Halwa use additional spices like nutmeg, cinnamon, or cloves to enhance the flavor profile further.
- Chocolate Moong Dal Halwa: For a unique twist, you can add cocoa powder or melted chocolate to the halwa for a rich, chocolatey flavor.
Storage:
Moong Dal Halwa can be stored in an airtight container for up to 2-3 days at room temperature, especially during colder months. If you want to store it for a longer period, refrigerate it. When refrigerated, it will stay fresh for about a week. Reheat the halwa gently in a microwave or on the stovetop before serving. You may need to add a little milk to adjust the consistency when reheating.
Thus, Moong Dal Halwa is a versatile, delicious dessert that has won hearts for generations. Its rich flavor and creamy texture, paired with the goodness of ghee, moong dal, and dry fruits, make it a standout treat in Indian cuisine. Whether you’re preparing it for a special occasion or simply indulging in a comforting treat, Moong Dal Halwa never fails to impress. With easy-to-find ingredients and a rewarding cooking process, this dessert can easily become a family favorite in your home as well.
Enjoy the delightful taste of this traditional Indian dessert, and add a touch of festive warmth to your gatherings with Moong Dal Halwa!
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Moong Dal Halwa
- Prep Time: 4 hours (including soaking time)
- Cook Time: 35 minutes
- Total Time: 4 hours (including soaking time)+35 minutes
- Yield: 4 1x
Description
Moong Dal Halwa is a rich, aromatic, and mouth-watering dessert, one of the most popular delicacies in North Indian cuisine. Made with yellow moong lentils, ghee, sugar, and milk, it is flavored with cardamom and garnished with chopped dry nuts. Though the process of making this halwa is time-consuming, the end result is absolutely delicious and irresistible!
Ingredients
- ½ cup yellow moong dal (mung lentils)
- ½ cup ghee (clarified butter)
- 1 tsp semolina (suji)
- 1 tsp whole wheat flour (atta)
- 2 cups boiled milk (at room temp)
- 10–15 saffron strands (kesar)
- Few drops of yellow food color (optional)
- ⅓ cup sugar
- ½ tsp cardamom powder (elaichi)
- ⅓ cup chopped almonds & cashews
- 2 tbsp raisins (mishmash)
Instructions
For preparing Moong Dal
- Start by thoroughly washing the moong dal to remove any dirt or impurities.
- Soak the dal in enough water for at least 4 hours or overnight for best results.
- Once soaked, drain the water completely and transfer the dal to a grinder jar.
- Grind the dal to a slightly coarse paste, without adding water. If needed, add 1 tablespoon of water to help with grinding, but ensure the paste remains thick.
Roast the Dry Nuts
- In a heavy-bottomed pan, heat 2 tablespoons of ghee over low to medium flame.
- Add your choice of dry nuts (such as cashews, almonds and pista) and roast them, stirring occasionally. Continue roasting until they turn golden brown and release a pleasant aroma. Set aside for later use.
For the making Halwa
- In the same pan, add ½ cup ghee.
- Once the ghee melts, add the semolina (suji) and whole wheat flour (atta). Stir continuously over low flame for 2-3 minutes, allowing the mixture to roast until it becomes aromatic and slightly golden.
- Now, add the prepared moong dal paste to the pan.
- Stir constantly to ensure it doesn’t form lumps.
- Roast the dal mixture for about 15 minutes over medium-low heat. The dal should absorb the ghee, gradually turning crumbly and grainy in texture. Be patient and keep stirring to ensure even roasting.
- Once the dal is roasted, add the boiled milk (at room temperature) to the pan.
- Stir well and cook for 10-12 minutes on medium flame, allowing the dal to absorb the milk.
- As the mixture thickens, add a few saffron strands and a few drops of yellow food color if desired.
- Stir the mixture to combine well, letting the milk reduce.
- Next, add the sugar and stir until it dissolves completely into the mixture.
- Continue stirring for another 5-7 minutes until the sugar blends well and the halwa begins to thicken further.
- Keep cooking until you notice the ghee separating from the mixture.
- Once the halwa reaches a thick, crumbly texture, add the cardamom powder and mix it into the halwa.
- Stir in the roasted nuts, followed by the raisins. Cook for a minute.
Your Moong Dal Halwa is now ready! - Serve it hot and add a few more saffron strands and nuts for extra aroma and flavor.
Notes
- Thoroughly wash the moong dal to remove any dirt or impurities. This is crucial for achieving a smooth texture in the halwa.
- Soak the dal for at least 4 hours or overnight to soften it, which will make it easier to grind and cook.
- After soaking, drain the water completely to avoid excess moisture.
- Transfer the dal to a grinder jar and grind it into a slightly coarse paste.
- Avoid adding water during grinding. If necessary, add 1 tablespoon of water to help, but keep the paste thick.
- You can use a variety of nuts such as cashews, almonds, and pistachios. These will add crunch and flavor to your halwa.
- Roasting the nuts in ghee gives them a rich aroma and enhances their flavor.
- Stir the nuts continuously to ensure even roasting. Roast them until golden brown and aromatic.
- After adding the dal to the pan, stir constantly to prevent lumps. The dal should gradually absorb the ghee and become crumbly and grainy in texture.
- Be patient and keep stirring for about 15 minutes on medium-low heat to ensure even roasting and avoid burning.
- Stir the mixture consistently throughout the cooking process to ensure even roasting.
- If the halwa becomes too thick, add a little more milk to achieve the desired consistency.
- Category: Desserts
- Cuisine: North Indian
Keywords: Easy moong dal halwa, Indian Halwa Recipes, Winter Desserts, Moong dal recipe, Traditional Indian Sweet