Moong Dal Halwa is a decadent and traditional Indian dessert that is loved for its rich texture, sweet flavor, and delightful aroma. This halwa is made from mung lentils (moong dal), combined with milk, sugar, and ghee, making it a luxurious treat often served during festivals and celebrations, especially in Rajasthan and other parts of North India. It’s one of the most famous halwa recipes due to its unique taste and texture. The keyword “Moong Dal Halwa Recipe Halwa Recipes” perfectly describes this delicious dish, capturing its essence as one of the most cherished halwa variants.
Moong Dal Halwa Recipe Halwa Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Soaking Time: 6 hours
Total Time: 7 hours 10 minutes
Cuisine: North Indian
Course: Dessert
Diet: Gluten-Free, Vegetarian
Difficulty Level: Moderate
Ingredients
Main Ingredients:
- 1 cup moong dal (split husked yellow mung lentils)
- 9 to 10 tablespoons ghee (clarified butter)
- 4 green cardamoms (husked and powdered) or ¼ to ⅓ teaspoon cardamom powder
- 10 to 12 unsalted pistachios (sliced or chopped) or 10 to 12 blanched almonds (sliced)
- 1 tablespoon golden raisins
Liquid Mixture:
- 1 cup whole milk
- 2 cups water
- 1 to 1.25 cups sugar (depending on your sweetness preference)
Instructions
Step 1: Soaking and Grinding the Moong Dal
To begin the process of making Moong Dal Halwa, you need to soak the moong dal for about 4 to 5 hours or preferably overnight. Soaking the dal softens it, which makes it easier to grind. After soaking, drain the water and grind the moong dal into a smooth paste using ¼ to ⅓ cup of water. The consistency should be smooth, without any lumps.
Step 2: Cooking the Moong Dal Paste
Heat ghee in a nonstick kadai (Indian wok), frying pan, or a well-seasoned wok. Add the moong dal paste into the hot ghee and stir well to combine. This step is crucial because the halwa will have a raw smell initially, and it’s important to cook it thoroughly to get rid of that aroma. Stir the mixture continuously on medium-low heat to prevent it from sticking to the pan.
As you cook, the texture of the halwa will gradually change. It will start as a pasty mixture, then become lumpy, and eventually separate from the ghee. Keep breaking the lumps while stirring, allowing the halwa to cook evenly. This stage can take time but is essential for achieving the perfect texture and flavor.
Step 3: Preparing the Milk-Sugar Mixture
While the moong dal paste is cooking, prepare the liquid mixture. In a separate pan, combine milk, water, and sugar. Place this mixture on the stove and stir occasionally to ensure the sugar dissolves completely. Bring the mixture to a boil on a medium flame. This milk-sugar mixture will later be added to the cooked moong dal paste.
Step 4: Combining the Mixtures
Once the moong dal paste reaches a granular consistency, with the fat (ghee) separating from the dal and the color turning golden, it’s time to add the hot milk mixture. Be cautious, as the mixture will sizzle upon contact. Slowly pour the boiling milk-water-sugar mixture into the cooked moong dal while stirring continuously.
Let the halwa simmer and continue cooking, allowing the liquids to be fully absorbed. Stir occasionally, and you will notice that the ghee starts to separate once again, indicating that the halwa is nearly ready.
Step 5: Flavoring and Garnishing
In the final stage of cooking, add cardamom powder, chopped pistachios, and golden raisins to the halwa. The cardamom adds a fragrant, warm spice to the dessert, while the pistachios and raisins provide a delightful crunch and sweetness.
Step 6: Serving the Moong Dal Halwa
Moong Dal Halwa is best served hot, making it an ideal winter dessert. Garnish it with additional pistachios if desired. The richness of the ghee, the sweetness of the sugar, and the nutty flavor of the dal combine to create a dish that’s hard to resist.
Important Tips for Perfect Moong Dal Halwa
- Soak the Dal Properly: Soaking the moong dal is an essential step. Make sure to soak it for at least 4 to 5 hours, or preferably overnight. This helps soften the dal and makes it easier to grind into a smooth paste.
- Control the Water While Grinding: When grinding the soaked dal, be cautious about the amount of water you add. Too much water will result in a runny paste, which will affect the texture of the halwa. A thick, smooth paste is ideal.
- Patience is Key: Cooking moong dal halwa requires time and patience. You need to stir the mixture constantly to avoid burning and to achieve the right consistency. The dal should turn golden and release a fried aroma before adding the liquid mixture.
- Adjust Sweetness to Taste: The amount of sugar can be adjusted according to your taste preference. If you prefer a sweeter halwa, add an extra 1 or 2 tablespoons of sugar or up to ¼ cup extra. However, 1 cup of sugar generally provides a balanced sweetness that complements the richness of the ghee and milk.
- Customize the Recipe: The recipe can easily be halved or doubled, depending on how many servings you need. It’s a versatile dish that can be scaled up or down for any occasion.