Moong dal halwa recipe is a rich and delicious Indian delicacy made with moong lentils, ghee, milk, sugar, fragrant flavourings, and nuts popular in Rajasthan and other parts of North India. The richness of this moong dal ka halwa makes it ideal for keeping the body warm throughout Northern India’s harsh winters.
It’s a little hefty, but you can go right with this special halwa preparation. I also recommend that you run an extra mile after eating it!
About Moong Dal Halwa
The Moong Dal Halwa recipe may be high in calories. Yet you can’t say no to something so delectable, even addictive. The heart will crave it more and more. You’ll realise this after taking a bite.
The amount of ghee used in an authentic recipe of Moong Dal Halwa would also cause you some concern. But don’t be concerned; it’s precisely because of this that this dish is an excellent choice for coping with North India’s icy winters. The most delicious sweet method to bring in some warmth at that time of year!
Aside from being a necessary preparation for the chilly months, the Moong Dal Halwa dish should also be kept on hand for special occasions such as weddings or seasonal celebrations such as Holi and Diwali.
It’s a fantastic idea to have this rich preparation for the ‘festival of colours because all of the running and playing with colours will help burn those extra calories!
Additional Details on the Recipe
I knew this was a moong dal halwa recipe that took a long time to make and required a lot of patience and work. As a result, I’d been avoiding it.
But I couldn’t give in for long since I also had to try it. The procedure required much time and effort because I had to stir, stir, and stir again until the Moong Dal Halwa reached the desired texture and consistency.
Another thing I recommend is cooking this Moong Dal Halwa recipe in a nonstick pan or a well-seasoned frying pan or kadai.
Unless you want to exhaust yourself and break your back fully, a nonstick kadai or a well-seasoned kadai/frying pan is preferable to an unseasoned one. This makes stirring the halwa mixture easier because it doesn’t adhere to the nonstick frying utensil.
The moong dal ka halwa must be stirred over medium-low to medium heat to remove the rawness of the moong lentils.
The halwa must first get pasty. Then begins to create lumps. Eventually, as the fat is released from the sides, it breaks down and separates. You must maintain stirring and cooking the entire time.
Moong Dal Halwa is a delectable delicacy that requires a lot of effort. Thus, choose a day when you don’t have much else to do or when you have enough time and energy to make this delicious sweet meal.
For Moong Dal Halwa Recipe
- 1 cup yellow moong dal (split yellow gram)
- a few saffron (kesar) strands
- 1 tbsp warm milk
- 1/2 cup ghee
- 1 cup warm milk
- 1 cup sugar
- 1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp almonds (badam) slivers
Moong Dal ka Halwa Recipe
Prepare Moong Dal Paste
- Soak 1 cup moong dal (split and husked yellow moong lentils) overnight or inadequate water for 4 to 5 hours. I let the lentils soak overnight.
- Drain the moong dal and blend it into a smooth paste with some water. Create a thick batter-like consistency that is not runny or watery.
Prepare Moong Dal Halwa
3. In a well-seasoned wok, kadai, or a nonstick kadai or frying pan, melt 9 to 10 tablespoons of ghee (clarified butter).
4. Stir in the moong dal paste.
5. Mix thoroughly. When I was stirring and mixing the mixture in the kadai, it became pretty sticky to the iron kadai. So I transferred the mixture to a nonstick kadai. It was simple to mix the halwa back then.
6. Continue to whisk the moong dal mixture over medium-low to medium heat. Before proceeding to the following stage, the raw aroma of the moong lentils should be completely gone. Thus, till then, you must mix and heat it.
The mixture is initially pasty. It then gets lumpy. It then breaks down and separates, releasing fat from the sides and appearing granular.
The mixture in the picture below resembles a sooji halwa, but it still has the raw aroma of the moong lentils.
7. While cooking, combine 1 cup full-fat whole milk, 2 cups water, and 1 or 1.25 cups sugar in a separate skillet or kadai.
Continue to swirl this skillet on the burner until the sugar melts. Heat this mixture until it reaches a boil.
8. As illustrated below, the moong dal mixture should separate and turn yellow. It will be grainy in texture. Both the aroma and the colour will change. The fat will separate on its own.
“This is the hot milk combination, and This is mixed with the well-roasted moong lentils.”
10. Add the roasted moong lentils to the boiling milk mixture. The mixture bubbles and sizzles, so proceed cautiously when adding the boiling milk mixture.
11. Thoroughly mix and stir.
12 Simmer and simmer, stirring frequently.
13. The liquid should be absorbed, and the ghee should separate once more. This signifies the halwa is finished.
Before serving, stir in 14 to 13 teaspoons green cardamom powder, 10 to 12 chopped unsalted pistachios, and 1 tablespoon golden raisins. This halwa took me approximately an hour to make on the stovetop.
You can add your favourite nuts or dried fruits. Cashews, almonds, and pine nuts are among the alternatives.
14 Serve the Moong Dal Halwa warm.
Points on moong dal ka halwa
The word halwa is derived from the Arabic word hulw, which means sweet.’ Hence, it is thought that halwa originated in Arabia/the Middle East and travelled to India via Persia. A traditional Middle Eastern halwa recipe merely calls for date paste and milk.
In current times, however, there are numerous Indian halwa varieties produced with various components. Eventually, these are boiled with milk/milk solids (khoya), ghee, and sugar.
Whether made with fruits, veggies, vermicelli, lentils, or grains, the delectable Indian halwa is a must-try for all dessert connoisseurs.
Halwa is a delectable delicacy that is also kept for special occasions. Although simple to prepare, cooking time is required.
Moong Dal Halwa, Gajar Ka Halwa, and Suji Ka Halwa are some of the most popular halwa variants in the Indian subcontinent. Karachi Halwa, Besan Halwa, Apple Halwa, Kashi Halwa, and other varieties are included in the list.
Professional Advice for moong dal halwa recipe
- Soaking Lentils: Recall that soaking the moong lentils well helps to soften the dal, which can then be readily crushed to a smooth pulp.
- Pans to be used: Keep stirring the moong dal mixture to ensure it cooks evenly and does not adhere to the pan. Use a nonstick pan/kadai or a well-seasoned kadai or frying pan.
- Sugar: I used 1 cup of sugar in this recipe. Add 1 or 2 tablespoons more sugar or 14 cups extra sugar for more incredible sweetness.
- Milk: Use full fat whole milk and ghee for this halwa. Brings the traditional rich flavour. I combined milk and water, but you can only use milk or water.
- Adding Khoya: Adding khoya or mawa (milk solids) to an already thick halwa adds a deeper flavour and taste. When the moong dal is golden and granular, and the ghee has separated, crumble coarsely and add 1 cup khoya. Stir thoroughly, then add the sugar. Stir and heat until the moong mixture thickens, reduces, and ghee begins to release from the sides. If you use khoya, leave out the milk.
- Scaling: You may easily split or quadruple this Moong Dal Halwa recipe. Please remember that doubling the recipe will necessitate extra stirring and handwork.
Tips for moong dal halwa recipe
- Choose and clean yellow moong dal to make moong dal ka halwa. Please place them in a basin, cover them with water, and soak the yellow moong dal.
- Soak the moong dal in boiling water if you are pressed for time. Soak for 3 hours, covered with a lid. Soaking is vital because it causes the moong dal to swell and double in size, softening it.
- Drain the moong dal thoroughly after 3 hours. If there is a lot of water, Moong dal sheera will take longer to cook, so drain properly.
- Set aside after blending to a coarse paste. While blitzing, watch the mixer and stop when the moong dal is gritty and not smooth.
- Cook for 23-25 minutes on medium heat, stirring often. It is critical to stir often to promote even cooking and to keep the dal from sticking to the pan. When roasting the moong dal, keep pushing it down with a spatula to ensure even cooking.
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