Look inside for the video and the detailed recipe. Moong dal halwa is an exotic and mouth-watering dessert recipe made with moong dal (split green gram lentil), ghee, saffron, cardamom powder and sugar syrup. This halwa is an addictive, rich royal Indian pudding. It is one popular delicacy from northern Indian cuisine, particularly from the Rajasthan state. This halwa is often made on celebrations or festive occasions like Holi, Diwali, marriages etc. It is one of those Indian desserts recipes that require a lot of patience, but the delectable result, ‘moong dal halwa’, is truly delicious and worth all the labour. Be patient while roasting the dal till it gets an even light brown colour. Cook the halwa till the ghee starts releasing from the sides. There are no shortcuts to making an authentic halwai style moong dal halwa. You can decrease or increase the amount of sugar and ghee in this recipe. Serve this halwa warm, topped with some dry fruits.
Utensil and Tools
- Philips Induction Cook Top
- Philips 750W Mixer Grinder
- Vinod Platinum Triply Stainless Steel Kadai
- Prestige Saucepan Pan
- Borosil Glass Mixing Bowl
Ingredients
- 1.5 cup Moong dal (split green gram lentils) ,soaked
- ½ cup + 1 tbsp Ghee (clarified butter)
- 1 tbsp Suji (Semolina)
- 1 tbsp Besan (Gram Flour)
- 1.5 cup Sugar (increase or decrease as per the taste)
- ½ cup Milk
- ¼ tsp Saffron
- 1 tsp Cardamom powder
- 15-20 (chopped) Almonds
- 15-20 (chopped) Cashew Nuts
- 25 Raisins
- ¼ tsp yellow food colour optional
Video
Instructions
- Rinse and soak the ¾ cup of dry moong dal (split and husked green gram lentil) in enough water for 5-6 hours, or you can soak it in hot water for 2 hours to reduce the soaking time.
- Strain the dal and transfer it to a grinder. Grind the moong dal to a smooth paste without water. The ground paste should be thick and smooth.
- Soak the saffron threads in ½ cup of lukewarm milk. Keep it aside.
- Melt ghee in a thick bottomed pan or Kadhai on low flame. Add the suji and besan and fry it for 4-5 minutes or until it changes colour to light golden brown and releases a nutty aroma.
- Now add the moong dal paste and stir well.
- Keep on stirring the halwa on a low flame. The mixture first looks pasty; after a while, it will start breaking down and getting separated with the ghee. The ghee will start releasing from the sides. Break the lumps while stirring.
- Meanwhile, in a saucepan, take water and sugar & prepare sugar syrup. Boil the sugar syrup on a medium flame until the sugar dissolves completely. Turn off the flame and add cardamom powder, yellow food colour (optional) and saffron milk.
- The colour of moong dal will change into a light golden brown once nicely cooked, and it will start releasing a fried and nutty aroma. The moong dal mixture will become granular in texture, and ghee also will get separated from the fried moong dal.
- Add the mixed dry fruits and sugar syrup to the fried moong dal and stir well. Cook halwa on a medium flame and stir continuously until the sugar syrup gets absorbed completely.
- Once the sugar syrup gets absorbed completely, the ghee will start to separate from the sides of moong dal halwa.
- Lastly, add 1 tablespoon of ghee and mix well, it will give glossiness to the halwa.
- Garnish with pistachios and rose petals and serve moong dal ka halwa hot.
Nutrition
Calories: 374kcalCarbohydrates: 53gProtein: 9gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 11mgPotassium: 451mgFiber: 6gSugar: 33gVitamin A: 61IUVitamin C: 2mgCalcium: 64mgIron: 2mg
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