Moong Dal Halwa

Why You’ll Love This Recipe

Moong Dal Halwa is not only incredibly delicious, but it’s also packed with nutrition. The protein-rich moong dal provides a wholesome base for the dessert, while the ghee and milk add richness and depth of flavor. The addition of dry fruits like almonds, cashews, and raisins elevates the texture and brings a delightful crunch to every bite. With aromatic cardamom and saffron adding fragrance and color, this halwa is sure to win over anyone who tries it. Perfect for cold winter evenings or celebratory moments, it is a warm and satisfying dish that will leave you wanting more.

Ingredients

• ½ cup (100g) Moong Dal
• ½ cup (100g) Ghee/Clarified Butter
• ½ cup (100g) Sugar
• 2 cups (480ml) Milk (boiled milk at room temperature)
• 1 teaspoon Suji/Semolina
• 1 teaspoon Atta/Whole wheat flour
• 8-10 Badam/Almonds roughly chopped
• 8-10 Kaju/Cashews roughly chopped
• 2 tablespoon Kismish/Raisins
• ½ teaspoon Elaichi/Cardamom powder
• 20-22 Kesar/Saffron strands soaked in 2 tablespoon of warm water for 12-15 minutes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by rinsing the moong dal in water and then soaking it in warm water for about 30 minutes.
2. After soaking, drain the water and set the moong dal aside.
3. Heat the ghee in a heavy-bottomed pan over medium heat. Add the soaked moong dal and roast it in the ghee for about 7-10 minutes, stirring occasionally, until it turns golden brown.
4. Now, add the semolina (suji) and whole wheat flour (atta) to the pan. Stir continuously to ensure that the mixture doesn’t stick to the pan, and cook for another 2-3 minutes.
5. Slowly add the milk to the pan while stirring the mixture. Continue to cook, allowing the milk to be absorbed by the dal. Let the mixture simmer on low heat for about 15-20 minutes until the dal becomes soft and the liquid reduces.
6. Add the sugar, cardamom powder (elaichi), and saffron water (with the saffron strands). Stir the mixture well and cook for another 5-7 minutes, or until the sugar has completely dissolved and the halwa reaches a pudding-like consistency.
7. Now, add the chopped almonds, cashews, and raisins. Mix well and let the halwa cook for another 2-3 minutes.
8. Remove the pan from the heat. The Moong Dal Halwa is ready to serve!

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes

Variations

1. Vegan Moong Dal Halwa: Replace ghee with coconut oil or any other plant-based oil and use almond or soy milk instead of dairy milk.
2. With Coconut: You can add fresh grated coconut along with the dry fruits for a tropical twist.
3. Sugar-Free Version: If you prefer a sugar-free version, substitute the sugar with a natural sweetener like jaggery or a sugar alternative like stevia.
4. Add Fruits: Some people like to add mashed bananas or apples for a different flavor and extra sweetness.

Storage/Reheating

• Storage: Moong Dal Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, simply warm the halwa in a pan over low heat, adding a little milk or water to bring it back to the desired consistency. You can also microwave it for 30-60 seconds, stirring occasionally.

FAQs

1. Can I use split yellow moong dal instead of whole moong dal for this recipe?

Yes, you can use split yellow moong dal. It will cook faster, and the texture will be slightly different but still delicious.

2. Can I make Moong Dal Halwa ahead of time?

Yes, Moong Dal Halwa can be made ahead of time and stored in the refrigerator for up to 3-4 days. Just reheat it before serving.

3. Can I skip adding semolina (suji) and whole wheat flour (atta)?

Yes, both semolina and wheat flour act as binding agents and give a rich texture to the halwa, but you can omit them if you prefer a lighter version.

4. How can I make Moong Dal Halwa more creamy?

For a creamier texture, you can add more milk and ghee, or even a little bit of fresh cream at the end of cooking.

5. Can I make Moong Dal Halwa without ghee?

While ghee adds a rich flavor to the halwa, you can substitute it with butter or a neutral oil if you’re looking for a different option.

6. What can I use if I don’t have saffron?

If you don’t have saffron, you can use a pinch of turmeric for color, though it won’t provide the same aromatic flavor.

7. How do I make Moong Dal Halwa less sweet?

You can adjust the amount of sugar according to your taste or use jaggery, which will give the halwa a milder sweetness.

8. Can I add other nuts to this halwa?

Absolutely! You can add walnuts, pistachios, or any nuts of your choice to add variety and crunch.

9. Can I use a non-dairy milk for this recipe?

Yes, you can use any non-dairy milk like almond milk, coconut milk, or soy milk for a dairy-free version.

10. What’s the best way to serve Moong Dal Halwa?

Moong Dal Halwa is traditionally served warm, either as a dessert after a meal or as a comforting snack. It pairs well with a cup of chai (Indian tea).

Conclusion

Moong Dal Halwa is a timeless dessert that perfectly balances flavor, texture, and nutrition. It’s rich, comforting, and infused with the goodness of ghee, milk, and aromatic spices like cardamom and saffron. Whether it’s for a special occasion or just a warm treat on a chilly evening, this recipe is sure to be loved by all. With its rich flavor and delightful crunch from nuts, Moong Dal Halwa is a dessert that never goes out of style.

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