About moong dal halwa
Moong Dal Halwa is often prepared as a dessert for weddings, parties, or any gatherings. It is also a favorite among many. Made using moong dal and ghee, this halwa is highly popular in North India. While making moong dal halwa requires significant time and effort, its taste is unparalleled.
I still remember how our grandmother used to grind moong dal in a hand-operated grinder at our insistence as kids. Then, she would prepare the delicious halwa in a large iron wok after hours of hard work.
For this recipe, I have used a non-stick pan for convenience. When making any Indian sweet, maintaining proper measurements ensures success without any hassle.
Moong dal can be used to prepare various dishes like Moong Dal Tadka, Khichdi, Pakoras, Chillas, Parathas, Kachoris, Papads, and Mangodis. The best part about this halwa is its excellent shelf life, allowing it to be stored. Whenever you crave something sweet, you can simply reheat and serve it.
Subtitle
About moong dal halwa
Ingredients
How to make moong dal halwa
Tips and FAQ
Ingredients
Moong Dal – 300 grams
Ghee – 200 grams
Khoya (Mawa) – 250 grams
Sugar – 300 grams
Saffron – 4-5 strands
Almonds – 10-12
Pistachios – 10-12
Saffron Food Color
How to make moong dal halwa
Wash the moong dal thoroughly with clean water twice and soak it for 4-5 hours. Once soaked, strain the water using a strainer and grind the dal into a smooth paste in a grinder. Heat ghee in a non-stick pan. Once the ghee is hot, add the dal paste to it. Keep the flame low and continuously stir the dal mixture using a spatula until it turns brown. Once the mixture is browned, add unsweetened khoya (mawa) and mix well. In another pan, add 300 grams of sugar to 3 cups of water and bring it to a boil. Add saffron strands and a pinch of saffron food color. Cook the syrup until it reaches a ½-string consistency. Add the prepared sugar syrup to the halwa mixture. Stir continuously until the water starts to evaporate. Add cardamom powder and mix well. Cook on low flame until the halwa starts releasing ghee. Take a small bowl with water and heat it on the stove. Add almonds and pistachios to the boiling water, and after one boil, turn off the flame. Peel the almonds and pistachios, chop them finely, and mix them into the halwa. Turn off the flame. The delicious, warm Moong Dal Halwa is now ready to serve.
Tips
You can finely chop almonds and pistachios directly without boiling them; soaking them in warm water is entirely optional.
While cooking the halwa, make sure to stir it continuously until it turns brown. Avoid leaving it unattended, as it might stick to the pan and burn.
Adjust the quantity of sugar according to your taste preference.
By following the same measurements, you can prepare the halwa in smaller or larger quantities as needed.
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