Moong Dal Halwa
What is moong dal halwa?
So, basicslly moong dal halwa is nothing but a delicious sweet made with soaked and ground yellow moong dal paste. The dal is cooked on low flame until it becomes flavorful and golden in color. It takes little bit more time to cook this sweet than any other but believe me all the efforts are worthwhile when you try the luscious halwa.How to make perfect moong dal halwa?
To make the best and perfect moong dal halwa the key is patience. You cannot make it on medium heat, it has to be low medium. You need to continously stir the halwa otherwise it will stick at the bottom of the pan. But there is one thing which you can skip, if you don’t have khoya than you can replace it with milk, and cook the dal and milk together on low until the milk becomes khoya inside the halwa and all the ghee comes out from the edges of the wok. Like I said before, other than that it just needs time and patience!
Do we have more similar halwa recipes?
Indeed, we have a vaiety of similar halwa recipes on the blog which you would love to try. Here are some of other popular halwa recipes Suzi Halwa, Aloo Halwa, Jajhar Halwa. Carrot Halwa Below is stepwise recipe of moong dal halwa. *If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Moong Dal Halwa
A melt in mouth kind luscious moong dal halwa made with yellow moong dal is a popular sweet dish during winters in India. The taste can't be explained with words only as it is just marvelous.
Equipment
- Heavy bottom Wok
Ingredients
- 250 g washed and split moong dal
- 4 cups water
- 350 g sugar
- 1 cup clarified butter
- 150 g dried whole milk roasted khoya can be replaced with 2 cups of condensed milk or cream
- 1/4 cup toasted chopped nuts pistachios, cashew nuts, almonds, raisins
- 1 teaspoon cardamom powder
Instructions
- Method:
- Soak moong dal overnight in 4 cups water, next day strain excess water and blend it to make a paste.
- Heat clarified butter in a kadhai or nonstick pan and add moong dal paste.
- Fry it on low flame till a golden color appears but stir frequently to avoid burning. It can be confirmed with a nice aroma.
- When done add sugar and stir again till water(which sugar left) evaporates and ghee comes out.
- Now add roasted khoya or condensed milk and cook for 15 minutes.
- Add cardamom powder and cover the lid.
- Open the lid and decorate with roasted nuts.
Notes
Make sure to stir the halwa continously throughout the cooking as it might stick and burn.
Cook thr halwa on low medium heat only.
You can use mik unstead of khoya but add it in the starting with the dal and cook until all milk is absorbed,
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!