Moong Dal Halwa Recipe Card
Moong Dal Halwa is an addictive and delicious halwa variant made with mung lentils, milk, sugar and nuts. It is popular in Rajasthan and some North Indian states. This sweet is rich, heavy and usually served during festivities and celebrations
Equipments
Ingredients
- 1 cup Moong Dal (split husked yellow mung lentils)
- 9-10 tablespoon Desi Ghee
- 4 pcs Green Cardamom/¼ teaspoon cardamom powder
- 10-12 pcs Almonds blanched/pistachios
- 1 tablespoon Raisins
To Be Mixed Together
- 1 liter Water
- ½ teaspoon Saffron
- 1½ cup Sugar
Instructions
- Soak 1 cup moong dal (spilt and husked yellow moong lentils) in enough water overnight or for 4 to 5 hours. I soaked the lentils overnight.2. Drain and grind the moong dal to a smooth paste with very little water. Make a thick batter like consistency and do not make it runny or watery.3. Melt 9 to 10 tablespoons ghee (clarified butter) in a well-seasoned wok or kadai or a non-stick kadai or frying pan.4. Add the ground moong dal paste. Keep stirring the moong dal mixture on medium-low to medium heat. The raw aroma of the moong lentils should go away completely before you go on to the next step.5. While the mixture is cooking, in another pan or kadai, take 1 liter water , 1/2 teaspoon Saffron ,¼ to ⅓ teaspoon cardamom powder and 1½ cups sugar.6. The moong dal mixture should separate and look golden.7. Add water mixture to the well roasted moong lentils mixture.8. The mixture bubbles and sizzles, so be careful while adding the hot water mixture. Mix it well.9. The liquid should get absorbed and once again you will see the ghee getting separated. This means the halwa is finally done.
Video
Notes
- 1 cup sugar is just sweet which we prefer. For more sweetness you can add 1 or 2 tablespoons more of sugar or add ¼ cup sugar extra.
- Make sure to soak the lentils for a few hours so that you can grind them easily to a smooth paste.
- Remember not to add too much water while grinding and make the paste or batter runny or watery.