Use an immersion circulator for precise temperature control when cooking exotic proteins.
How To Make Rajasthani Moong Dal Halwa | Moong Daal Halwa Video Recipe — Rajasthani Moong Dal Halwa is a classic, rich and mouth-watering Indian dessert. If it is the winter time then Moong dal halwa is one thing which is a must in every Rajasthani wedding and party.
“Today is the first blank page of a 365-page book. So let’s write a good one. I wish you all – 12 Months of happiness, 52 weeks of fun, 365 Days of laughter, 8760 hours of good luck, 525600 Minutes of joy, 31536000 seconds of success. So wishing you a very Happy New Year 2017!”
A Sweet Start:
I want to start this new year on a sweet note and with a sweet dessert. So ladies and gentlemen, let me present to you this very humble winter dessert ‘Rajasthani Moong Dal Halwa’ which hails from my roots, the western state of Rajasthan in India. By this time you all know that I come from Rajasthan, India. And whenever it comes to Rajasthani cuisine I get super thrilled. I already wrote about it in this post of Haldi ki Sabji, Dal Baati Churma, Jaipuri Aloo Pyaaz Ki Sabzi, and Jaipuri Mawa Kachori. I guess I get excited because I grew up eating that royal food and now living thousands of miles away from home for so many years, and so I don’t get to eat those delicacies as often.
Related: Moong Dal Toast
However, the ‘halwa’ I am sharing today was made for Diwali Celebrations, but I didn’t get time to share it back then and now I think it’s the right time to share it today.
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What is Moong Dal Halwa?
Moong dal halwa is a classic, rich and mouth-watering Indian dessert. If it is the winter time then Moong dal halwa is one thing which is a must in every Rajasthani wedding and party. It sure needs a lot of ghee, but that is what makes this recipe unique and so delicious.
Related: Cardamom Scented Moong Dal Tadka
The smell of roasting dal in ghee makes everyone drool. However, I do have to admit that one cannot have the large servings as it is little heavy on the stomach.
But hey, who needs large servings when the small servings can satisfy your taste-buds and gives you a lot of vitality to go throughout the day.
Related: Moong Dal Palak Idli
How long does it take to make Moong Dal Halwa?
Before making this halwa, you need to make up your mind that it takes a long time and lots of patience to sauté the dal for this recipe. And when you have gained that willpower, then you can go ahead.
This rich halwa requires a lot of labor in terms of roasting, but Your sweat is worth. The good thing about this halwa is that Make this halwa in a large quantity and then you can refrigerate it for up to one month. So it is time to put on your chef hat.
How to Make Moong Dal Halwa?
Making Moong Dal halwa is fairly simple. The only tough thing in this recipe is the stirring part, other than that, everything is very basic.
This is how Moong Dal Halwa is cookes in simple 4 steps:
Step 1: Soak and ground Moong dal.
Step 2: Sauté moong dal paste in ghee on a low-medium heat for about 25 minutes. I know sounds a lot, but believe me that all labor is worth because the good thing about this halwa is that it can stay fresh for a longer period.
Step 3: Add Milk and cook for some more time.
Step 4: Cook the mixture with mawa (if using), and sugar and ghee. Flavour it up with some cardamom.
Step 5: Garnish with some nuts and serve. Tada! Moong Dal Halwa is ready.
You can get the full detailed recipe in the recipe box on this page.
Related: Moong Dal Dhokla
Can I re-heat Moong Dal Halwa?
Yes, you can. Heating it the right way to enhance its taste. Don’t heat it in any pan as it has a tendency to stick to the bottom, and you certainly don’t want a burnt smell in your halwa, especially when you have put it so much sweat, not literally though!
Whenever you want to eat this halwa, just pop it in the microwave for 2 mins or warm it in a double boiler. If you think halwa is too thick, add little milk while re-heating the halwa.
The point is that you don’t want to ruin the taste of your halwa, and thus you don’t want to take any risks. Even a non-stick pan doesn’t work, that’s what I have learned from my granny. So warm it and voilà, the halwa is ready to eat.
Related: Moong Dal Paratha
Granny’s Magic:
This classic recipe I am sharing today is my Granny’s recipe. This is the way she used to cook this Rajasthani delicacy. As it is a winter recipe, so my Granny toiled to make it at least 2-3 times every year during the winter time. She was so fond of this halwa that she even ate this Moong Dal Halwa for breakfast. On such days, this halwa with some roasted papads and a cup of steaming Ginger-Cardamom tea was her breakfast.
And most of the times she skipped her lunch because she felt full and energized and doesn’t feel any hunger. But now I do the same; I just crave for this halwa for breakfast. So whenever I make this halwa I enjoy it for breakfast instead of a dessert.
During lunch, I just eat some fruit. So, like the grandmother, like the granddaughter.
I seriously can’t resist this halwa and I always look for an excuse to eat it. 😉 So I eat this for breakfast every morning until it is finished. This halwa makes great breakfast along with Rajasthani Mirchi Vada, or Jaipuri Pyaaz ki Kachori.
More intriguing halwa recipes: Carrot Halwa, Aloo Ka Halwa*, Walnut Halwa (Akhrot Halwa), Instant Gajar Halwa, Cheesy Blueberry Halwa, Pumpkin Tofu Halwa, Moong Dal Halwa, Sooji Halwa, Atta Halwa, Potato Halwa and besan halwa.
Related: Dal Chawal Paratha
Moong Dal Halwa Recipe (Step-by-step photo instructions)
Soaking Moong Dal:
- Drain the excess water and wash well.
Making Moog Dal Paste:
- Grind soaked dal in a mixer to a make coarse paste. If needed, you can add very little (about 2 tablespoons) water, but don’t too much water while grinding dal, as it will take more time in sautéing.
Making Moong Dal Halwa:
- Heat the 4 tablespoons ghee in a non-stick pan.
- Add the grounded moong dal paste and cook on medium-low heat. (Add 4 tablespoons ghee every 5 minutes, until the 1/3 cup ghee is used.)
- Keep stirring the halwa until the raw smell is gone and the dal is dry. It would take about 25-30 mins.
- Add the milk and let it cook until the dal is dry again.
- Add mawa and cook for 5-7 mins or until the ghee leaves the sides. Don’t forget to stir continuously.
- Add sugar, mix well and cook on medium heat for about 5 minutes. Stir continuously.
- Add cardamom powder, chopped nuts, and ghee.
- Mix well and cook on medium heat for 1 minute, until the ghee leaves the sides. Stirring continuously.
- Garnish with dried rose petals and more nuts.
- Serve warm or hot.
Recipe Card
Moong Dal Halwa Recipe [Recipe]
★★★★★
(Rating: 5 from 36 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 60 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 5-6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 422 calories | 1 serving |
INGREDIENTS
For Moong Dal Halwa:
- 1/3 cup (67 g) + 2 tablespoons ghee (clarified butter)
- 1.5 cups yellow moong dal (split yellow gram), soaked in water for 3-4 hours
- 1 cup full-fat milk
- 1/2 cup mawa/khoya
- 1 cup sugar, or as per taste
- 1 tablespoon cardamom powder
- Chopped nuts (almond, pistachio, cashews)
INSTRUCTIONS:
Soaking Moong Dal:
- Drain the excess water and wash well.
Making Moog Dal Paste:
- Grind soaked dal in a mixer to a make coarse paste. If needed, you can add very little (about 2 tablespoons) water, but don’t too much water while grinding dal, as it will take more time in sautéing.
Making Moong Dal Halwa:
- Heat the 4 tablespoons ghee in a non-stick pan.
- Add the grounded moong dal paste and cook on medium-low heat. (Add 4 tablespoons ghee every 5 minutes, until the 1/3 cup ghee is used.)
- Keep stirring the halwa until the raw smell is gone and the dal is dry. It would take about 25-30 mins.
- Add the milk and let it cook until the dal is dry again.
- Add mawa and cook for 5-7 mins or until the ghee leaves the sides. Don’t forget to stir continuously.
- Add sugar, mix well and cook on medium heat for about 5 minutes. Stir continuously.
- Add cardamom powder, chopped nuts, and ghee.
- Mix well and cook on medium heat for 1 minute, until the ghee leaves the sides. Stirring continuously.
- Garnish with dried rose petals and more nuts.
- Serve warm or hot.
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NOTES:
- You can store this halwa for up to 4 weeks. Refrigerate it in an air-tight container.
- You can adjust the amount of sugar according to your taste.
- This moong dal halwa recipe can easily be halved or doubled.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rajasthani-moong-dal-halwa/