Moong Dal Halwa

Moong Dal Halwa is a classic dish that is relished throughout North India. In Rajasthan, it is considered to be auspicious, and is prepared during Holi and Diwali. It is also a must in the menu during weddings specially taking place during winter season. This halwa is made with split moong dal ( split moong beans). This rich and delicious halwa requires patience and time, but it is worth it. 

You might also like to try our Gajar Halwa, Chawal Ki Kheer or Chenna Payas.

You can also view our Video for this recipe!

Yield: Serves 6
Prep time: 10 minutes + soaking time
Total time: 60 minutes

Ingredients For moong dal halwa 

1 cup dhuli moong dal (Split green gram skinless)
1 tablespoon besan (Gram flour)
3/4 cup Ghee
3 cups milk
1 cup Khoya/Khova/Mawa (milk solid) grated
1 ½ cups sugar
2 drops of orange colour (optional)
½ teaspoon Green cardamom powder
2 tablespoon badam  thinly sliced (Almonds)
A few strands of kesar (Saffron) 
Chandi Ki varq i.e. edible silver foil (optional)

Directions for moong dal halwa

• Soak dal in plenty of water for 4 hours.
• Drain and grind the dal without adding water to a paste. (Not too smooth)
• Heat ghee in a non-stick pan. Add besan and saute for a minute. Add moong daal paste.
• On low heat, stirring continuously, sauté till brown or for 25 to 30 minutes.
• Now sprinkle 1 tablespoon of water and stir till it becomes dry again. Repeat this 2 to 3 more times.
• Add the grated mava and stir well otherwise it will stick at the bottom.
• Heat the milk and add to the dal mix, keep stirring till the milk gets absorbed.
• Now add sugar and keep on stirring till the sugar gets absorbed.
• Switch off the heat. Add cardamom powder, saffron and half of the almonds. Mix well.
• Transfer to a serving dish. Sprinkle rest of the almonds on top.
• Optionally you can garnish with chandi ki varq (edible silver sheet).

Note: If you want to use Home Made Khova/Khoya (milk Solid), then please check-out our Video https://youtu.be/3-iHXImltdc.

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