Moong Dal Halwa, a rich and classic dessert that you just can’t resist. Though originated in Rajasthan, now it is relished all over the country and an all time favorite dessert of North Indian cuisine. It takes lots of time, effort and patience for cooking but when it’s ready and the outcome is worth for all that extra time and effort you have put into it.
Moong Dal Halwa is usually made on auspicious or festive occasions like Diwali, marriages etc. It is so rich and time-consuming that you can’t make it daily or very frequently. But the best thing with the Moong Dal Halwa is, you can make it in large quantity and refrigerate it. Just reheat it before eating.If you use a nonstick pan then making Moong Dal Halwa will be relatively easier for you, though you have to still stir it almost continuously. So better to make this dessert when you have ample of time and you are ready to consume those extra calories too (as it requires little extra ghee too)….. But on festive or celebratory occasions, I think it is alright to have some. Here, I have tried my best to make the process simple, easy to understand for you and also to control the quantity of ghee to a minimal level (to avoid those extra calories).So let’s start making Moong Dal Halwa and here is the step by step recipe with pictures.
Ingredients for making Moong Dal Halwa:
Split and Husked Green Gram (Dhuli Moong Dal)- 1/2 cup (Soaked and then ground into a paste)
Clarified Butter (Ghee)- 1/4 cup
Sugar- 3/4 cup
Water- 2 cup
Cream- 1/2 cup
Cardamom Powder (Elaichi)- 1/2 teaspoon
Almonds (Badam)- 8-10 (blanched and then sliced)
Method for making Moong Dal Halwa:
1. Soak 1/2 cup of Dhuli Moong dal in sufficient water for 4 to 5 hours and then grind it into a paste. The paste should not be very smooth, leave it a little grainy in texture.
2. Heat ghee in a nonstick pan.
3. Add moong dal puree and turn the flame to the lowest level and mix well.
4. Roast moong dal for 20 to 25 minutes over low flame stirring almost continuously. For the initial few minutes, it will require some extra effort.
5. Keep roasting and stirring the moong dal over low flame for next 15 to 20 minutes. Now you can see the color of moong dal has changed to golden pink and also the raw aroma of moong dal has gone. Now it is roasted well. If you still sense the raw aroma of moong dal then roast it for few more minutes. At this stage you can see the ghee getting separated from the moong dal, it indicates that the moong dal is roasted well.
6. Meanwhile boil sugar and water together to make a sugar syrup.
7. Add this sugar syrup into the moong dal and with the other hand keep stirring the moong dal continuously to avoid the formation of lumps in it. Be careful while adding hot sugar syrup into the moong dal. Now turn the flame to medium and continue stirring the mixture.
8. Allow the moong dal mixture to absorbs the sugar syrup completely, stirring continuously for next 4-5 minutes. At this stage add almonds into it and mix well.
9. Add cream and mix well. Continue to cook halwa over medium flame for next 2-3 minutes stirring continuously.
10. Turn off the flame and add cardamom powder and mix well. Moong Dal Halwa is ready to serve. Garnish it with few blanched almonds and enjoy it hot.
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