Moong Dal Halwa Recipe: An exotic and delectable dal halwa dessert made with split green gramme and sugar It is a popular delicacy in northern Indian cuisine, particularly in the state of Rajasthan. It can be served warm or chilled with a scoop of vanilla ice cream as an after-meal dessert.
Halwa or lentil-based sweets or dessert recipes are popular throughout India and serve a variety of functions. However, some lentil-based sweets and desserts are seasonal and only available during that season. The moong dal halwa is a seasonal lentil sweet or dal sweet that is known for its moist and flaky taste.
Halwa recipes are typically dry and include a ghee topping, which makes them heavier. The texture of the moong dal halwa, on the other hand, is very distinct. It is soaked and ground to form a coarse paste, which is then dried in a pan to form thick and dry lumps. During this process, moisture is retained, resulting in a light and juicy product. Furthermore, the proportions of sugar and ghee used in this process are significantly low, making it a one-of-a-kind halwa recipe. It can also be served warm or chilled, making it more versatile.
Instead of whole mung beans, use split mung beans. It is easier to grind and has a yellow colour because it has been de-skinned. Second, the mung dal paste must be roasted and fried over low heat until it loses moisture. It must be constantly stirred. This can be time-consuming and labor-intensive, but there are no other options. Finally, I used a simple 1 cup mung bean to 1 cup sugar ratio. This is generally true for most Indian sweets, but you can reduce it to one-fourth cup if you prefer a less sweet taste.
Moong Dal Halwa Recipe
- 1 cup moong dal
- water (for soaking)
- 1/2 cup ghee / clarified butter
- 1 tbsp rava / semolina / suji
- 2 cup milk
- 1 cup sugar
- 5 cashew (chopped)
- 5 almond (chopped)
- 1/2 tsp cardamom powder
- To begin, rinse the moong dal and soak it for 2 hours.
- Drain the water and place it in a blender.
- Blend until a slightly coarse paste is formed, adding water as needed. Set aside.
- 1/2 cup ghee and 1 tbsp rava in a large kadai
- Roast on a low heat until the rava becomes aromatic. The addition of rava aids in the texture of the halwa.
- Now stir in the prepared moong dal paste.
- Mix over medium heat until the moong dal absorbs the ghee.
- Cook, breaking up the lumps as you go.
- Cook until the mixture becomes crumbly and grainy.
- The mixture becomes crisp after 20 minutes.
- Now add 2 cups milk and a pinch of saffron. You can also use water or a combination of milk and water.
- Stir constantly until the mixture has absorbed all of the milk.
- As the mixture leaves the kadai, it will begin to hold its shape.
- Now, add 1 cup sugar and thoroughly combine.
- The sugar begins to melt, making the mixture watery.
- Continue to cook on low heat, breaking up lumps as you go.
- Cook until the ghee separates and the mixture turns golden brown. It should take about 60 minutes.
- 5 cashews, 5 almonds, and 1/2 teaspoon cardamom powder Combine thoroughly.
- Finally, serve the moong dal halwa garnished with additional nuts.
- To begin, cook the halwa on a low to medium heat; otherwise, the dal will change –
- colour without being thoroughly cooked.
To make halwai style halwa, add a pinch of food colouring.
- Adding milk also helps to improve the flavour of sheera. You can also add khowa to –
- make it more flavorful.Finally, moong dal halwa tastes best when made with homemade ghee.
Also Read: Ras Malai Recipe