Description
Moong Dal Halwa is an aromatic and mouth-watering sweet dish, popular delicacies from North Indian cuisine, that you can prepare anytime with yellow mung lentils (moong dal), ghee (clarified butter), sugar, milk, flavored with cardamom powder and garnished with chopped dry nuts. The process of making this halwa long but the end result is simply delicious and irresistible!
Scale
Ingredients
- ½ cup yellow mung lentils (moong dal)
- ½ cup clarified butter (ghee)
- 2 cups milk (boiled) at room temperature
- 1 teaspoon semolina (suji)
- 1 teaspoon whole wheat flour (atta)
- ½ cup regular sugar
- ½ cup dry fruits almonds (badam) and cashews (kaju) roughly chopped
- 2 tablespoon raisins (kismish)
- ½ teaspoon cardamom powder (elaichi)
- 15 to 20 saffron strands (kesar) soaked in warm water for 12–15 minutes
Instructions
- Wash and soak moong dal in enough water for overnight or atleast for 4 hours.
- Drain the water completely and transfer the dal into a grinder jar.
- Grind it to make a slightly coarse paste without adding water. Add a tablespoon water if required.
- In a small bowl, pour warm water and add saffron strands. Keep it aside.
- In a heavy bottom pan, add ghee on a medium flame.
- Once the ghee melts, roast suji and wheat flour until they turn aromatic and lightly brown. Continuously stir it for 2-3 minutes on low flame.
- Now add the moong dal paste in it. Keep stirring continuously, so that there aren’t any lumps. Roast the dal for 15 minutes till ghee is absorbed by the dal paste or the mixture turns crumble and like grainy texture.
- Once the dal is roasted, add the boiled milk at room temperature to it. Cook for 10-12 minutes on medium flame, stirring constantly until the dal has absorbed the milk.
- Add sugar in it and stir well for another 5 to 7 minutes until the sugar start melting and mix with the moong dal.
- Cook until the ghee separates from the halwa, while stirring continuously.
- Pour the saffron strings water into the pan.
- Cook until all that liquid has completely absorbed and the dal gets a thick crumbly texture.
- Add cardamom powder and mix well.
- Then add raisins and garnish with some chopped nuts and saffron strands.
- Serve hot.
Notes
- Do not add water while grinding the dal, if needed add a tablespoon of water to make a coarse paste.
- You should use a heavy bottom pan or a non-stick pan to make this halwa, as it prevents the halwa from burning.
- To prevent lumps, always use suji and atta that gives the halwa a lovely texture.
- Make sure while adding moong dal, cook it over low flame. This will prevent it from sticking.
- Make sure you always cook it over low heat. It helps in drying all the moisture out of the dal paste and also prevents it from burning.
- You can store this halwa in the refrigerator for 4-5 days.
- Cuisine: Indian
Keywords: Indian sweet dish Moong dal Halwa, Easy Moong Dal sheera recipe, Festive dessert recipe