Moong Dal Halwa

Moong Dal Halwa

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

Moong Dal 1/2 cup Moong Dal
ghee 1/3 cup Ghee
sugar 1/2 cup Sugar
Milk 1 cup Milk , full-fat
water 1/4 cup Water
cardamom 1/4 teaspoon Cardamom , powder
Almond 2 tablespoons Almond , chopped
Cashew 2 tablespoons Cashew , chopped
Raisin 2 tablespoons Raisin
Saffron — Saffron , strands, a pinch

Instructions

  1. 1 Wash the moong dal thoroughly and soak it in water for 2-3 hours.
  2. 2 Drain the water and grind the dal to a coarse paste without adding any water.
  3. 3 Heat ghee in a heavy-bottomed pan on medium heat.
  4. 4 Add the moong dal paste and cook on low heat, stirring continuously until it turns golden brown and releases a nutty aroma.
  5. 5 In a separate pan, bring milk and water to a boil.
  6. 6 Add the boiling milk-water mixture to the roasted dal, stirring continuously to avoid lumps.
  7. 7 Cook until the mixture thickens and the ghee starts to separate.
  8. 8 Add sugar and mix well, continuing to cook until the sugar is fully dissolved and the halwa thickens further.
  9. 9 Stir in cardamom powder and saffron strands.
  10. 10 Garnish with chopped almonds, cashews, and raisins.
  11. 11 Serve warm.

Tips

Roasting the dal properly is crucial for a rich flavor. Be patient and stir continuously to prevent burning.