Festivals are incomplete without sweets. And halwa is a classic Indian sweet. Be it festivals or any important celebrations like weddings, birthdays etc, halwa is just the right sweet. And there are so many different types of halwas that we can make – from fruits, vegetables, pulses or lentils.
Moong dal halwa is a classic Indian sweet dish made with moong lentils, sugar, ghee and cardamom powder. It is is prepared very often during festivals like Diwali and Holi and no wedding reception in North India during the winter months seem complete without the Moong Dal halwa in it’s sweet section.
Moong dal halwa tastes not only delicious but is also aromatic and makes for a great celebration dessert. The texture, unique aroma and taste is what makes this so special.
Moong Dal Ka HalwaCourse: DessertCuisine: IndianDifficulty: Easy
Once you start eating it you can’t stop yourself. Moongdal Ka halwa a dessert irresistible.
Moong Dal – ½ cup
Ghee – ¼-½ cup
Hot Milk – ½ cup
Saffron – a few strands
Hot Water – ½ cup
Sugar – ½-¾ cup (adjust as per sweetness needed)
Cardamom Powder – ½ tsp
Cashew, Pista, Almonds – a few each, chopped
- Soak moong dal for 5-6 hours in water and then drain off the water completely.
- Grind it without any water into medium coarse to fine paste (as per your preferred granular texture for the halwa).
- Add ¼ cup ghee to the kadai and to this add the moong dal paste.
- Cook it on low to medium heat, while continuously stirring, till the dal becomes light and dry, is aromatic and changes color.
- Add hot milk to this along with a few saffron strands and cook till, while stirring continuously, till the dal absorbs the milk.
- Next, add the hot water along with the sugar and cook it till the sugar melts.
- Add another 1-2 tbsp ghee at this stage and cook till the halwa reaches the desired consistency.
- Add the chopped dry fruits and more ghee, if needed.
- The halwa will start releasing the ghee and at this stage, you can turn off the heat.
- This halwa can be serve warm or cold.