Moong Dal Halwa

Here’s with  sharing a dessert recipe with you all on my blog celebrating FOODTORELISH 4th Birthday !! Thank you for all the support from my family and friends in keep up and trying out new recipes and passing them out to you all J.

Moong Dal Halwa is a classic North Indian recipe which hails from Rajasthan and is relished during the winter days. This pudding is a rich, creamy dessert.  A perfect, mouth-watering, aromatic shiny and loaded with lots of protein and calcium, made with yellow split moong dal, it is supposed to keep the body warm and protect from the bitter winter cold.

It takes a long time and lots of patience to sauté the ground dal mixture to prepare the Halwa, adding a little extra ghee too, tastes the Halwa much more tastier. However, the outcome is worth every minute of extra effort. You can store it refrigerated for several weeks. Just add a little milk to the halwa before reheating itServe warm, tastes heavenly very much like Badam Halwa.

Prep Time
15 minutes + soaking time ( 5 hrs)
Cooking Time
90 Minutes approx
4 People

Moong Dal
Saffron Strands
Sliced Almonds
Cardamom Powder

1 Cup
1.5 Cup
1.5 Cup
1.5 Cup
6 Tbsp.
A pinch
1 Tbsp.
½ Tsp.
1.   Soak the moong dal with water for atleast 5-6 hours.

2.   Drain the soaked dal and coarsely grind it.

3.   Heat ghee in a heavy bottomed pan. Add the coarsely ground paste to the pan and mix well. The flame should always be on low to medium heat. Keep stirring well so that the halwa doesn’t stick to the pan. The raw smell of the mixture should be gone. The mixture starts to become granulated and starts showing some ghee on the sides (this process took about 25- 30 mins).

4.   In another pan mix the milk, sugar and water. Bring it to boil.

5.   Now to the halwa mixture slowly add the hot boiled milk sugar mixture and stir slowly. At this point youcan add safforan starnds too. Mix well and cook on a medium flame for atleast 20-25 minutes, while you keep stirring continuously.

6.   Cook till the liquid is absorbed, and once again stir-fry till the fat separates. Add sliced almonds and cardamom powder to garnish. Mix well.

7.   Transfer on to a serving dish, decorate the Moong Dal Halwa with the rest of the almonds, Halwa tastes best if served warm.


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