Moong Dal Halwa Recipe (step by step) – Exquisite Moong Dal Halwa Delight

Moong dal halwa is an addictive and delicious halwa variety made from mung lentils and ghee (clarified butter).  it is one of the popular delicacies from northern Indian cuisine, particularly from the Rajasthan state. This recipe is a rich halwa with lots of ghee, flavored with cardamom. It is perfectly sweet for festivals like Diwali.

Moong dal halwa is an addictive and delicious halwa variety made from mung lentils and ghee (clarified butter).  It is one of the popular delicacies from northern Indian cuisine, particularly from the Rajasthan state. The Moong dal halwa recipe is a rich halwa with lots of ghee, flavored with cardamom. It is perfectly sweet for festivals like Diwali.

Moong dal halwa is usually made on celebratory or festive occasions like Holi, Diwali, marriages, etc.

Moong dal halwa is delicious and one of the sweets you cannot stop eating.  but making this halwa takes a lot of time and effort. So make this halwa on a day when you have plenty of time,patience, and energy.

INGREDIENTS FOR MOONG DAL HALWA

INSTRUCTIONS FOR MOONG DAL HALWA

1. Wash and soak Moong dal for 3 hours. Drain water completely
2. Transfer to the mixer and Grind coarsely without any water.
3. Heat a pan and 1/4 cup ghee, add ground moong dal. Mix to avoid lumps.
4.  Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step.
5. First, the halwa is pasty, then starts getting lumpy, and then starts breaking down and getting separated with fat released from the sides.
6.  When it turns golden and flavourful, Add milk along with ½ cup of water
7. Continue cooking in medium flame and cook covered until it absorbs all water+ milk and gets cooked.
8. Add sugar and stir well. The sugar will melt and mix with the moong dal.
9. cook until the mixture starts to separate the ghee and turns golden brown
10. Now add cashew, almond, and cardamom powder. mix well.
11. finally, enjoy moong dal, you can garnish with some nuts.

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helpful tips

• If dal is not cooked properly, the halwa texture will not be soft. It will be chewy.
• While grinding moong, make sure to drain the water completely
• Use a nonstick pan
• Repeat a few times to coarsely grind moong dal.
• Reducing ghee will give a dry texture instead of a halwa consistency.
• Adding water equally with milk is important to cook the dal.

FAQS

Q1: Can I use split green moong dal instead of yellow moong dal?

A: The traditional recipe for Moong Dal Halwa uses yellow moong dal. While you can experiment with split green moong dal, keep in mind that it has a slightly different taste and texture, so the result may vary.

Q2: Is it necessary to soak the moong dal before making the halwa?

A: Yes, soaking the moong dal before making the halwa is crucial. Soaking helps soften the dal and makes it easier to grind into a smooth paste. It also reduces the cooking time.

Q3: Can I make Moong Dal Halwa without ghee?

A: Ghee is an essential ingredient in Moong Dal Halwa as it adds a rich flavor and contributes to the halwa’s smooth texture. However, if you want to make a healthier version, you can reduce the amount of ghee used or substitute it with a combination of ghee and neutral oil.

Q: How long does it take to make Moong Dal Halwa?

A6: Making Moong Dal Halwa is a time-consuming process. It usually takes around 1 to 1.5 hours to cook the dal, sugar, and ghee mixture to the desired consistency. The cooking time may vary depending on the quantity of halwa being prepared and the heat intensity.

Conclusion,

In conclusion, Moong Dal Halwa emerges as a sumptuous and heartwarming Indian dessert that carries with it a rich heritage of flavors and traditions. Crafted from humble moong lentils, this halwa transforms into a culinary masterpiece through a labor of love and culinary finesse.

As the moong lentils are patiently cooked in ghee, their inherent nuttiness deepens, filling the kitchen with a delightful aroma. The addition of milk and sugar results in a creamy and luscious concoction, while aromatic cardamom and saffron threads weave intricate layers of fragrance that captivate the senses.

Nutrition