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.

INGREDIENTS:

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

METHOD:

1. Wash and soak the moong dal for at least 4 hours or Drain the water and set aside.
2. In a blender, grind the dal using very little water at a time. I used approx. 4 tablespoons in all to grind.
3. Meanwhile heat ghee in a pan on medium heat.
4. Now add the ground moong dal paste and get ready for some exercise.
5. Keep stirring continuously, cooking the halwa on low heat. Ensure to keep breaking lumps as you cook.
6. 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.
7. In another pan heat milk until just warm.
8. Once the dal is roasted, add the warm milk to it and cook for 5 minutes, stirring constantly.
9. Add the sugar, cardamom powder and chopped nuts.
10. Cook on low heat, keep stirring every now and then. The halwa turns more liquid-like as the sugar melts.
11. Keep stirring until the halwa leaves sides of the pan, which is another 15-20 minutes.
12. Remove the pan from heat and transfer halwa to a serving bowl
13. Garnish with some nuts and serve immediately!

Enjoy!

Check out more Indian treats, below:

Motichoor Ladoo

Pista Sandesh 

Shahi Tukda  

Rava Coconut Ladoo  

Suji Ka Halwa  

Mango Shrikhand  

Chirote  

Shrikhand Mousse with Peanut Brittle  

Kaju Katli  

Sandesh  

Shrikhand 

 Milk Peda

Do try this and do not forget to like, comment and share if you like what you see here. Also, visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

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Love & Hugs,

Trupti