Moong Dal Halwa: A Sweet Sensation from North India

wellhealthorganic.com Moong Dal Halwa stands out as an irresistible and delightful dessert variation crafted from mung lentils, milk, sugar, and nuts. Esteemed particularly in Rajasthan and various North Indian regions, this sweet indulgence exudes richness and is often savored during festive occasions and celebrations.

Moong dal Halwa

• Preparation Time: 10 minute
• Cooking Time: 1 hour
• Soaking Time: 6 hours
• Total Time: 7 hours and 10 minutes
• Cuisine: North Indian
• Course: Desserts
• Diet: Gluten-Free, Vegetarian
• Difficulty Level: Moderate

Ingredients:

Main Ingredients:

1. 1 cup moong dal
2. 9 to 10 tablespoons Ghee (clarified butter)
3. 4 green cardamoms – ¼ to ⅓ teaspoon cardamom powder
4. 10 to 12 pistachios, 10 to 12 blanched almonds
5. 1 tablespoon golden raisins

To be mixed together:

1. 1 cup whole milk
2. 2 cups water
3. 1 or 1.25 cups sugar or raw sugar check notes

Also Read: Aam Panna

Instructions:

Making Moong Dal Paste:

1. Soak the moong dal or mung lentils in sufficient water overnight or for 4 to 5 hours.
2. Drain the dal and grind it into a smooth paste with ¼ or ⅓ cup water to achieve a fine consistency.

Making Moong Dal Halwa:

1. In a nonstick kadai or frying pan, melt ghee. Add the ground moong dal and mix thoroughly.
2. Stir the halwa continuously over medium-low to medium heat until the raw aroma of the moong lentils dissipates entirely. This process involves breaking down the lumps formed during cooking.
3. While the halwa cooks, in a separate pan or kadai, combine milk, water, and sugar. Heat this mixture on low or medium flame until it boils.
4. Once the moong dal mixture achieves a granular consistency and a golden color, with fat separating from the sides, add the hot milk mixture to it carefully.
5. Stir well and simmer the mixture, stirring frequently, until the liquids are absorbed, and ghee separates again.
6. add cardamom, pistachios and raisins.
7. Serve the Moong Dal Halwa hot, optionally garnished with additional pistachios.

Also Read: Shikanji

Notes:

• Adjust sugar quantity according to preferred sweetness level.
• Ensure lentils are soaked adequately for easy grinding, and avoid adding excess water during grinding to prevent a runny consistency.
• Recipe quantities can be halved or doubled as needed.