Moong Dal Halwa

Make authentic Moong Dal Halwa, a rich dessert with lentils, ghee, sugar & saffron. Perfect for winter and festive celebrations!

Recipe Source Link:https://www.mygingergarlickitchen.com/moong-dal-halwa/

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RECIPE INGREDIENTS

» For Soaking

• 1 cup yellow moong dal
• Water

» For Sugar Syrup

• 1 1/4 cups sugar
• 3 cups water
• 15-20 saffron strands

» For Moong Dal Halwa

• 1 teaspoon green cardamom powder
• 1 cup ghee (for cooking halwa)
• 2 tablespoons semolina (rava)
• 2 tablespoons gram flour (besan)
• 1/2 cup chopped nuts
• 1/2 cup grated mawa (khoya)
• Sliced nuts for garnishing

RECIPE INSTRUCTIONS

» Prepare the Dal

1. Wash the yellow moong dal thoroughly to remove any dirt. Soak it in enough water for 4 hours. After soaking, drain the water and rinse the dal well. Add the dal to a grinder and grind it into a fine paste without adding water. Tip: If it?s not forming a fine paste, you can add 1-2 tablespoons of water. Once done, set it aside.

» Cook the Dal

1. Heat ghee in a pan. Once hot, add the semolina (sooji) and gram flour (besan). Cook on low heat until it turns light brown. *Tip:* To prevent burning, stir continuously while cooking.
2. Add the dal paste and mix well. Keep stirring and cook on low heat until the dal starts turning light brown. Add the chopped nuts and mix well. Keep stirring and cooking until the mixture turns golden brown. You will know it?s cooked when the mixture begins oozing ghee and releases a fragrant, nutty aroma. Turn off the heat and stir for a few minutes to prevent it from darkening further.

» Prepare the Sugar Syrup

1. In a separate pan, prepare the sugar syrup. Add water, sugar, and saffron strands to a saucepan. Mix well and bring it to a boil. Once it boils, reduce the heat to medium-low and let it cook for 2 minutes. Turn off the heat and set it aside for later use.

» Make the Moong Dal Halwa

1. Carefully add the hot sugar syrup to the cooked dal mixture. At this point, the mixture may seem too liquid, but don?t worry-the dal will absorb the liquid as you stir and cook. Keep stirring and cooking until all the moisture is absorbed and the ghee separates. This process takes some time, so be patient. Once the liquid is absorbed, add the cardamom powder and grated mawa. Stir and cook for 5-7 minutes on medium heat.
2. The halwa will become crumbly when it?s fully cooked. *Tip:* For extra aroma, you can add 1-2 tablespoons of ghee at this stage. Your moong dal halwa is ready! Garnish with chopped nuts and serve hot.

RECIPE NOTES

1. Make sure to keep stirring the halwa on low heat to achieve the perfect texture and flavor. Stirring takes time, so patience is key.
2. I have soaked the moong dal for making this halwa, but to make an instant version, you can also use moong dal atta (moong dal powder). It will still taste great.