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!
Scale
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