Moong Dal Halwa
by Tarla Dalal
moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | with 21 amazing images.
moong dal halwa is a classic recipe that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. Rajasthani traditional moong dal halwa is considered to be auspicious, and is often prepared during Holi , Diwali and weddings too.
moong dal halwa is an Indian dessert recipe which is very famous North-Indian recipe and is made with yellow moong dal. This authentic moong dal halwa is known for its intense labor but every bit of effort put into making this recipe is worth it. moong dal halwa is rich and melts in your mouth.
It takes a long time and lots of patience to sauté the dal and prepare the Rajasthani moong dal halwa and it will probably require a little extra ghee too! However, the outcome is worth every minute of extra effort you put into it.
Notes and tips on moong dal halwa recipe. 1. To make moong dal ka halwa, pick and clean yellow moong dal. Transfer them in a bowl, add water and soak the yellow moong dal. Cover with a lid and soak for 3 hours. If you are in haste then soak the moong dal in hot water. Soaking is important as it swells and doubles in size and softens the moong dal. 2. After 3 hours, drain moong dal very well. If there is a lot of water, moong dal sheera will take longer time to cook so ensure you drain well. 3. Blend to a coarse paste and keep aside. Keep checking the mixer while blitzing and stop when the moong dal is coarse and not smooth. 4. Cook on a medium flame for 23-25 minutes, while stirring continuously. It is very important to stir continuously to ensure even cooking and preventing the dal from sticking to the pan. While you are roasting the moong dal keep pressing it down with your spatula for proper cooking.
My mother makes moong dal halwa in a large quantity during Diwali days and we store it in the refrigerator for several weeks. Just add a little milk to the authentic moong dal halwa before reheating it. Also, there are no short cuts to make this moong dal halwa recipe, make sure you follow each and every step properly. Make sure to add good quality ghee as ghee inherits good taste in the halwa.
Learn to make moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | with detailed step by step recipe photos and video below.
Moong Dal Halwa recipe - How to make Moong Dal Halwa
Soaking Time: 3 hours Preparation Time: Cooking Time: Total Time:
Makes 3 cups
For Moong Dal Halwa
1 cup yellow moong dal (split yellow gram)
a few saffron (kesar) strands
1 tbsp warm milk
1/2 cup ghee
1 cup warm milk
1 cup sugar
1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp almonds (badam) slivers
For moong dal halwa
- For moong dal halwa
- To make {span class="bold1"}moong dal halwa{/span}, soak the yellow moong dal in enough water for 3 hours. Drain well.
- Blend in a mixer to a coarse paste with 1 tbsp water. Keep aside.
- Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
- Heat the ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a medium flame for 23 to 25 minutes, while stirring continuously.
- Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously.
- Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
- Serve the {span class="bold1"}moong dal halwa{/span} warm garnished with almond slivers or store in an air-tight container and refrigerate it.
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For soaking the moong dal
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To make moong dal ka halwa, pick and clean yellow moong dal.Transfer them in a bowl, add water and soak the yellow moong dal. Cover with a lid and soak for 3 hours. If you are in haste then soak the moong dal in hot water. Soaking is important as it swells and doubles in size and softens the moong dal.
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After 3 hours, drain moong dal very well. If there is a lot of water, moong dal sheera will take longer time to cook so ensure you drain well.
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Transfer them in a mixer jar and grind it. Only if you are having a lot of trouble while blitzing, add around 1 tbsp water.
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Blend to a coarse paste and keep aside. Keep checking the mixer while blitzing and stop when the moong dal is coarse and not smooth.
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Take saffron strands in a small bowl.
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Add 1 tablespoon of warm milk, mix and keep aside.
How to make moong dal halwa
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To prepare moong dal halwa, heat the ghee in a deep non-stick kadhai. Particularly, in case of moong dal halwa if using any regular pan without non-stick coating, you will require more ghee to cook the dal and prevent it from burning.
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When the ghee melts, add the yellow moong dal paste.
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This is how it will look after 10 minutes.
- Cook on a medium flame for 23-25 minutes, while stirring continuously. It is very important to stir continuously to ensure even cooking and preventing the dal from sticking to the pan. While you are roasting the moong dal keep pressing it down with your spatula for proper cooking.
- After the first 3-4 minutes, moong dal mixture will slightly change in color and resemble a crumble when you stir continuously.
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Break the crumbled moong dal and fry until aromatic and golden brown.
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Add milk. Be very careful while adding the milk as it will splutter. For a richer texture, add khoya in the moong dal halwa.
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Add 1 cup of warm water.
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Mix well and cook on a medium flame for 5-7 minutes, while stirring continuously or until all the liquid is absorbed by the dal.
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Add sugar. Instead of sugar, you can also use jaggery for a healthier option.
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Mix well and cook on a medium flame for 5-7 minutes, while stirring continuously or until the sugar is blended well and it forms a lump separating the pan.
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Add saffron-milk mixture.
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Add cardamom powder. To make the moong dal halwa richer, add some chopped dried fruits and mix well.
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Mix moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | well and cook on a medium flame for 4 minute, while stirring continuously or until the ghee leaves the side of the pan.
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Serve moong dal halwa warm garnished with almond slivers or store in an air-tight container and refrigerate it. Indian mithai like moong dal halwa or any grain based halwa are perfect to consume in cold seasons as they are prepared with generous amount of ghee which provides the body with a lot of heat.
Tips for moong dal halwa recipe
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To make moong dal ka halwa, pick and clean yellow moong dal. Transfer them in a bowl, add water and soak the yellow moong dal. Cover with a lid and soak for 3 hours. If you are in haste then soak the moong dal in hot water. Soaking is important as it swells and doubles in size and softens the moong dal.
-
After 3 hours, drain moong dal very well. If there is a lot of water, moong dal sheera will take longer time to cook so ensure you drain well.
-
Blend to a coarse paste and keep aside. Keep checking the mixer while blitzing and stop when the moong dal is coarse and not smooth.
-
Cook on a medium flame for 23-25 minutes, while stirring continuously. It is very important to stir continuously to ensure even cooking and preventing the dal from sticking to the pan. While you are roasting the moong dal keep pressing it down with your spatula for proper cooking.
| Energy | 212 cal |
| Protein | 3.9 g |
| Carbohydrates | 27.7 g |
| Fiber | 1 g |
| Fat | 9.1 g |
| Cholesterol | 2.9 mg |
| Vitamin A | 104.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 18.7 mcg |
| Calcium | 47.1 mg |
| Iron | 0.5 mg |
| Magnesium | 18.9 mg |
| Phosphorus | 74.6 mg |
| Sodium | 6.8 mg |
| Potassium | 161.8 mg |
| Zinc | 0.4 mg |
I have made this halwa... Taste is gud but the colour is not brown it is light yellow.. Is dere anything I have followed wrong. I didn''t add saffron . Is this the reason for it.
How to modify the recipe if using khoya? What quantity of khoya? Can we then eliminate the milk completely? Do we need to compensate by adding more water? Please guide
Hello. I would like to know how many grams is a cup in this recipe. Thank u
I vl definitely try it
Excellent recipe.For people experienced in cooking.This is not for beginners.
Tried the recipe but I''m not happy with my dish..takes a little raw and is yellow when actually I expected it to be a bit brown..I dont know where did i go wrong..
awesome yummy recipe
Edited after original posting.
not happy...tried for the first time...something s not right...the color is so bland the consistency is so sticky...have followed the instructions as it is...I heated the yellow dak in ghee for exactly 25 min...may b shouldnt have followed the instructions as they are...pls put ur own mind too when cooking this else u ll spill ur dish if u follow the instructions blindly as I did...
Very yummy halwa ma''am. I would like to ask can we use jaggery (gur) instead of sugar.