Moong Dal Halwa
Veg
Split yellow moong dal soaked, ground to a paste, and slow-fried in ghee for up to two hours until it turns golden and granular, then cooked with milk and sugar into a rich, dense halwa — an intensely labour-intensive North Indian winter sweet, the hallmark of Brij and Rajasthani weddings.
Cuisines
Vidarbha
Rajasthani
Malwi
Haryanvi
Awadhi
Punjabi
Delhi
Marwari
Brij
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 40 min
Total: 50 min
2-3 servings
Ingredients
| 1/2 cup | moong dal (split yellow gram) |
| 1/3 cup | ghee |
| 1/2 cup | sugar |
| 1 cup | milk |
| 1/4 cup | water |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 2 tablespoons | raisins |
| — | saffron strands (a pinch) |
Instructions
- 1 Wash the moong dal thoroughly and soak it in water for 2-3 hours.
- 2 Drain the water and grind the dal to a coarse paste without adding any water.
- 3 Heat ghee in a heavy-bottomed pan on medium heat.
- 4 Add the moong dal paste and cook on low heat, stirring continuously until it turns golden brown and releases a nutty aroma.
- 5 In a separate pan, bring milk and water to a boil.
- 6 Add the boiling milk-water mixture to the roasted dal, stirring continuously to avoid lumps.
- 7 Cook until the mixture thickens and the ghee starts to separate.
- 8 Add sugar and mix well, continuing to cook until the sugar is fully dissolved and the halwa thickens further.
- 9 Stir in cardamom powder and saffron strands.
- 10 Garnish with chopped almonds, cashews, and raisins.
- 11 Serve warm.
Tips
Roasting the dal properly is crucial for a rich flavor. Be patient and stir continuously to prevent burning.