Food Blog India

Rich, creamy, and fragrant, Moong Dal Halwa is a popular Indian dessert, particularly during festivals and celebrations like Diwali, weddings, and other special events. Split yellow lentils (moong dal), ghee, milk, sugar, and cardamom and nuts are used to make this traditional North Indian dessert. It is a crowd-pleaser due to its decadent flavor and soft, melt-in-your-mouth texture. This dessert is a little time-consuming, but the flavor and aroma make the effort worthwhile.

Moong Dal Halwa Ingredients

For the Halwa	For Garnish
Moong dal (split yellow lentils): 1 cup	Almonds: 10-12, sliced
Ghee (clarified butter): ½ cup (or more as needed)	Cashews: 10-12, chopped
Milk: 2 cups	Pistachios: 10-12, slivered
Sugar: ¾ cup (adjust to taste)	Raisins: 2 tablespoons
Water: 1 cup
Cardamom powder: ½ teaspoon
Saffron strands (optional): A pinch (soaked in warm milk)

Dal Ka Halwa Recipe

Preparation – 1. Soak the Moong Dal

– Use cold water to thoroughly wash the moong dal until the water runs clear. This guarantees a clean flavor and aids in the removal of extra starch.

– For four to five hours or overnight, soak the dal in enough water. The dal becomes softer after soaking, which facilitates grinding it into a smooth paste.

2. Grind the Dal

– Drain the water completely after soaking.

– In a food processor or blender, grind the dal to a slightly coarse paste. When grinding, use just enough water to keep the blades moving, not too much. The halwa’s distinctive consistency comes from its coarse texture.

3. Prepare the Garnish

– Chop the cashews and set aside the pistachios and almonds.

– If using saffron strands, soak them in a tablespoon of warm milk.

Dal Ka Halwa

Cooking the Moong Dal Paste – 1. Heat Ghee

Heat ½ cup of ghee in a heavy kadai or thick-bottomed pan over medium heat. To avoid the halwa sticking or burning, use a heavy pan.

2. Add the Dal Paste

– To the heated ghee, add the ground moong dal paste. It may splutter at first, so proceed with caution.
– To break up any lumps and spread the ghee over the dal, stir constantly.

3. Roast the Dal

– This step is essential to the halwa’s flavor. Stirring constantly, roast the dal over medium to low heat. This keeps food from burning and guarantees even cooking.

– As it cooks, the dal will turn golden brown and smell nutty. This could take twenty to twenty-five minutes. A flavorful halwa starts with well-roasted dal, so patience is essential.

Preparing the Liquid Base –

1. Boil Milk and Water

In a separate saucepan, heat 2 cups of milk and 1 cup of water. Bring the mixture to a boil. You can also add the saffron milk to this liquid for added flavor and color.

2. Add the Liquid

Gradually pour the hot milk-water mixture into the roasted dal. Be cautious as it may splatter. Stir continuously to avoid lumps.

3. Cook Until Absorbed

– Stirring often, cook the mixture over medium heat. The dal will thicken as it absorbs the liquid. To incorporate any stuck mixture, scrape the pan’s sides and make sure there are no lumps.
– This step could take ten to fifteen minutes.

Adding Sweetness and Flavors –

1. Add Sugar

– Add ¾ cup of sugar after the dal is thoroughly cooked and the liquid has been absorbed. Mix thoroughly to incorporate.

– After the sugar dissolves, the mixture will become somewhat runny once more. To get the consistency you want, keep cooking.

2. Flavor with Cardamom and Saffron

– Add the soaked saffron strands and ½ teaspoon of cardamom powder. These spices improve the halwa’s flavor and aroma.

Moong Dal Halwa Recipe

Final Touches – 1. Cook Until Ghee Separates

– Until the ghee starts to separate from the sides and the halwa thickens, keep cooking it over low heat. This means the halwa is prepared.

– The finished texture ought to be slightly glossy, soft, and grainy.

2. Add Nuts and Raisins

Heat a tablespoon of ghee in a small pan and gently fry the cashews, raisins, pistachios, and almonds until golden. Mix thoroughly after adding these to the halwa.

Tips for Perfect Moong Dal Halwa

Patience is Key	Roasting the dal thoroughly is essential for the flavor. Don’t rush this step.
Use Fresh Ingredients	Fresh dal, fragrant cardamom, and high-quality ghee all significantly alter the flavor.
Control the Sweetness	Don’t cut the sugar too much because it balances the ghee’s richness. Instead, adjust it to your liking.
Consistency	When the halwa is just a bit softer than you would like, stop cooking because it will thicken even more when it cools.
Avoid Overcooking	When the halwa is just a bit softer than you would like, stop cooking because it will thicken even more when it cools.

Why Moong Dal Halwa is Special

Value of Nutrition –

Moong dal is high in nutrients and protein. It is a wintertime favorite because it gives you energy and nourishment when combined with milk and ghee.

A Festive Symbol –

It is a favorite dessert for special occasions because of its rich flavor and texture.

Adaptable Recipe –

For a distinctive twist, try experimenting with flavors like rose water, kewra essence, or even a touch of nutmeg.

Halwa –

Moong Dal Halwa is more than just a dessert, it’s a sensory experience that brings back fond memories of coziness and festivity through its flavors, textures, and fragrances. Although it takes time and work, the end product is a decadent, rich treat that is well worth the effort. This recipe guarantees that you will make halwa that everyone will enjoy, whether you’re making it for a family dinner or a festive get-together.

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