Moong Dal Halwa
Halwa is a ubiquitous dessert in India, found across the country with local variations. Yet, this super-common Indian dish is actually an import — brought in from Turkey many centuries ago.
The Indian halwa can be either grain-based, nut-based or even vegetable-based as we know it today is a richer version, most drenched with ghee/clarified butter.
It is basically an easy dessert using 3 main ingredients – the ingredient of which you want to make the halwa, ghee and sugar. Check my Suji ka halwa or Gajar Ka Halwa post to know more, which is a very common halwa. Today I share another delicious halwa made using a lentil – split moong dal. This Moong dal halwa is extremely popular during the winter months in northern parts of India. It is extremely rich, delicious and let me warn you – this is a labour intensive and time-consuming task. But this halwa does keep well for days in the fridge.
Moong dal halwa has a mouth melting texture, a unique aroma and taste which makes this so special and fit for celebrations.
Split Moong Dal – ½ cup
Ghee – ½ cup
Semolina/Sooji – 1tbsp
Sugar – ½ cup
Milk / Water – 2 cup
Cardamom powder – ½ tsp
Pista – 1 tbsp, chopped for garnish
Almonds – 1 tbsp, chopped for garnish
- Wash and soak the moong dal for at least 4 hours or Drain the water and set aside.
- In a blender, grind the dal using very little water at a time. I used approx. 4 tablespoons in all to grind.
- Meanwhile heat ghee in a pan on medium heat.
- Now add the ground moong dal paste and get ready for some exercise.
- Keep stirring continuously, cooking the halwa on low heat. Ensure to keep breaking lumps as you cook.
- Cook until the raw smell disappears and colour changes. This took me approx. 20 minutes at which point you notice the ghee separating from the paste.
- In another pan heat milk until just warm.
- Once the dal is roasted, add the warm milk to it and cook for 5 minutes, stirring constantly.
- Add the sugar, cardamom powder and chopped nuts.
- Cook on low heat, keep stirring every now and then. The halwa turns more liquid-like as the sugar melts.
- Keep stirring until the halwa leaves sides of the pan, which is another 15-20 minutes.
- Remove the pan from heat and transfer halwa to a serving bowl
- Garnish with some nuts and serve immediately!
Check out more Indian treats, below:
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Love & Hugs,