Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Moong dal halwa is a sweet Indian pudding prepared with split and husked mung beans. It is a North Indian dessert very popular today and a must at most North Indian wedding meals.
Usually, halwa is prepared with vegetables (like carrots, bottle gourds, beetroots, ash gourds, etc.), fruits (like pineapple, banana, etc), nuts (like almonds or cashews), or even flours (like whole wheat flour and semolina).
Though moong dal is a lentil, halwa is prepared with it as well. One meal of the day in Indian homes has to have any dal as a main dish, but moong dal is possibly the only dal from which halwa is prepared. Moong dal is a very nutritious dal.
A must-prepare dish in the winter season, this moong dal halva can be eaten anytime you have a craving for it.
Preparing this halwa does take an extra bit of time and effort, but it is worth it in the end. Do try making it, and I am certain you will relish it. In my video below, I'll show you how to prepare this recipe.
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Use a non-stick kadhai/wok for easier cooking as the halwa tends to get quite sticky and may burn easily if not stirred constantly. When it is prepared though, the ready dish is not at all sticky.
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About 4 servings
- 1/2 cup skinned & split moong dal/mung beans, soaked in water overnight
- 3/4 cup milk
- 3/4 cup water
- 10-12 soaked & skinned almonds, sliced thinly
- 3/4 cup sugar
- 1/2 cup desi ghee/clarified butter
- 10-12 kesar/saffron strands, soaked in 2 tbsp of hot milk
- 1/2 tsp cardamom powder
- Grind the soaked moong dal coarsely using no water, or as little as possible.
- Heat the desi ghee in a kadahi/wok, then reduce heat to low and add the ground moong dal.
- Stirring constantly, roast the moong dal till it leaves its aroma.
- Add the milk and water to a pot and heat until it comes to a boil, then set aside.
- As soon as the moong dal is roasted, add the sugar and cardamom powder. Stir until the sugar mixes.
- Add the milk-water mixture, the saffron and soaked milk, and some sliced almonds.
- Keep stirring and cooking the halwa till it leaves the sides of the kadahi and ghee separates out of the halwa.
- Transfer to a serving bowl and garnish with some sliced almonds.
- Serve at breakfast, as an after-meal dessert, or anytime you crave something sweet.
© 2018 Rajan Singh Jolly