Moong dal halwa is a popular North Indian dessert. Though it is rich in protein and fats, yet it’s so scrumptious that even the calorie- conscious can’t stop eating it. Although it is considered a sweet for the festive season, but it can be made at any time of the year or on any occasion, be it a party or some puja.
My mother used to make this halwa during Diwali. I remember as kids watching both my parents take turns in stirring the halwa with a lot of patience. But we three brother –sisters didn’t have patience to wait. The whole house would be filled with the delicious aroma of moong dal getting roasted.I had always wanted to make this halwa but was avoiding it due to the labour involved. Finally, I decided to give it a try and was delighted with the end result. Everyone liked it so much that it was finished as soon as I served it.
So give it a try on a day when you are free and feel energetic. Mind it, the efforts that we put in are worth it 🙂
Soaking Time: 8-10 hrs
Cooking Time: 1 hr
- Moong Dal 1 Cup
- Sugar ¾ Cup
- Ghee/ Clarifying Butter ½ Cup
- Milk 1 Cup
- Khoya ½ Cup
- Green Cardamom Powder ½ teaspoon
- Kewra essence 1 teaspoon
- Few Raisins and Cashews
- Soak the moong dal in sufficient water overnight. Drain all the water completely and grind it to a fine paste.
- Heat a non-stick pan or wok. Add ghee and dal paste and stir continuously, with a ladle till it turns golden brown. Add more ghee if required and keep on stirring at medium heat.
- When dal releases ghee, add milk, khoya and sugar and stir continually. Keep the heat low and break lumps if formed while adding sugar and milk.
- Cook till whole of the milk is absorbed and it starts leaving the pan. Remove from the fire and add cardamom powder, kewra essence, cashews and raisinsGarnish with pistachio and serve.