Moong dal halwa recipe is a rich halwa with lots of ghee, flavoured with cardamom. It is perfect sweet for festivals like Diwali.
I have both made halwa with moong dal (a popular South Indian version) and chana dal halwa in this same way. I wanted to try moong dal halwa only first when I posted that. But somehow tried that. This year, to add on one more halwa to the collection, thought of trying moong dal halwa same way as I prepared that.
I would recommend a non stick pan, especially if you are beginner in cooking. Because last time, when I made, I do not remember sticking this much as I used non-stick. Otherwise, if you are careful and quick while adding and stirring, it will not be a problem. Just that it gets stuck easily to the pan if left as such for few seconds.
We both loved it, Aj tasted, he is not a big fan of halwa, so he just told its tasty. We happily ate the halwa keeping it for couple of days in fridge. The flavour of dal and ghee is amazing and the house is filled with a festive smell as we make it.
Moong dal halwa
Ingredients
- 1/2 cup Yellow Moong dal
- 1/2 cup Sugar
- 1/2 cup Milk
- 1/4 cup + 2 tsp Ghee
- 1 Cardamom
- 5 Almonds or cashews
Instructions
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Wash and soak yellow Moong dal for 3 hours. Drain water completely and transfer to the mixer. Grind coarsely without any water.
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Heat a pan with ghee, add ground moong dal. Mix to avoid forming lumps.
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Continue roasting so that the ground moong dal resemble a crumble. It will turn starting golden and flavourful.
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Add milk along with 1/2 cup water.
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Mix well to avoid lumps.
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Continue cooking in medium flame and cook covered until it absorbs all water+ milk and gets cooked.
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Add sugar and stir well. The sugar will melt and mix with the moong dal.
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When the halwa starts thickening again and forms a mass add cardamom. Lastly add 2 tsp ghee.
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Now the halwa will become a single mass, non sticky too. Switch off the flame
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Garnish with chopped nuts.
Notes
- While grinding moong, make sure to drain water completely.
- Do not grind continuously, just give a run, wipe the sides to ensure even powdering. If water is retained, it will be a coarse paste.
- Repeat few times to coarsely grind moong dal.
- Reducing ghee will give dry texture instead of halwa consistency.
- Adding water equally with milk is important to cook the dal.
- If dal is not cooked properly, the halwa texture will not be soft. It will be chewy.
Moong dal halwa step by step photos
- Wash and soak yellow Moong dal for 3 hours.
- Drain water completely and transfer to the mixer. Grind coarsely without any water.
- Heat a pan with ghee, add ground moong dal. Stir immediately as you are adding as it sticks to the pan. Mix to avoid forming lumps.
- Continue roasting so that the ground moong dal resemble a crumble. It will turn starting golden and flavourful. Add milk along with 1/2 cup water.
- Mix well to avoid lumps. Continue cooking in medium flame and cook covered until it absorbs all water+ milk and gets cooked.
- Add sugar and stir well. The sugar will melt and mix with the moong dal.
- When the halwa starts thickening again and forms a mass, add cardamom. Lastly add 2 tsp ghee.
- Now the halwa will become a single mass, non sticky too. Switch off the flame. Garnish with chopped nuts.
Enjoy warm, best and indulge yourself the best festive sweet.
The post Moong dal halwa, Diwali sweets recipes appeared first on Raks Kitchen.
