Moong Dal Halwa

Moong Dal Halwa

Moong dal halwa recipe. Moong dal halwa is an addictive and delicious halwa variation made with mung lentils and ghee (clarified butter). It is a popular and rich halwa recipe from northern India.
Moong dal halwa is usually done on celebration or party occasions like Holi, Diwali, weddings, etc.
For this halwa recipe I referred to a book on Uttar Pradesh cuisine. The whole process takes a lot of time and manual work. You have to stir and stir and stir. This is my first time doing this halwa. I avoided doing the halwa all the time for obvious reasons.
I would suggest using a nonstick skillet or a kadai to make this moong dal halwa.
Moong dal halwa is delicious and one of the sweets that you can’t stop yourself from eating. But making this halwa takes a lot of effort and time. So make this halwa on a day when you have energy, patience and plenty of time.

How to make moong dal halwa

1. Soak 1 cup of moong dal (shelled yellow mung lentils) in enough water overnight for 4 to 5 hours. I soaked the lentils overnight.
2. Drain and then grind the moong dal into a smooth paste with a little water.
3. Melt 9-10 tablespoons of ghee (clarified butter).
4. Add the moong dal soil.
Also Read: Kaju Katli
5. Mix well. From the iron kadai, the halwa has changed to a non-stick kadai. While stirring and mixing the halwa into the kadai, it started to stick so much. I didn’t want to do so much work… Scrape and stir the halwa. So I changed the whole halwa mixture to a non-stick kadai. It was then very easy to stir the halwa.
6. Continue to stir the halwa over low to medium heat. The halwa has the raw aroma of moong lentils and it should be gone completely before moving on to the next step. So until then you have to stir and cook the halwa. First the halwa is mushy, then begins to get lumpy, then begins to break down and separate with the fat coming off the sides.
7. So while the halwa is cooking, in another pot or kadai, take 1 cup of whole milk, 2 cups of water and 1 or 1.25 cups of sugar. Keep this saucepan on the stove and stir so that the sugar dissolves. Heat this milk-water-sugar mixture until it boils.
8. During this time, the moong dal has separated. They now have a grainy consistency. The aroma and color also changed and the fat separated.
9. The milk mixture has come to a boil and should now be added to the fried moong dal.
10. Pour the boiling milk mixture over the fried mung lentils. The mixture sizzles, so be careful when adding the mixture of hot milk and water.
11. Mix well.
12. Simmer and cook, stirring often.
13. The liquid should be absorbed and once again you will see the ghee separate. Finally done. It took me about 1 hour in total to prepare the moong dal ka halwa on the stove. Add ¼ to ⅓ of a teaspoon of powdered cardamom, 10 to 12 chopped unsalted pistachios and 1 tablespoon of golden raisins. This is what too much work and fussing with your hands does to you.
14. Take a deep breath of relief, thank your hands. Serve the moong dal ka halwa hot.


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