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Moong Dal Halwa

Course Dessert
Cuisine Indian

Ingredients
  

  • ½ cup Yellow Moong Dal
  • ¾ cup Ghee
  • 1 cup Water
  • ½ cup Milk
  • ¾ cup Sugar
  • 8-10 Saffron Strings
  • 1 pinch Small Cardamom Powder

Instructions
 

  • Wash and soak dal in water for four to six hours. After that drain the water and grind dal coarsely and keep it aside.
  • Now heat the pan at medium heat and add water, milk, sugar, saffron and small cardamom.
  • Mix and cook till sugar dissolves and keep it aside. If possible do not add any water or add very less water while grinding.
  • Now heat pan at low heat and add ghee. As the ghee melts add ground dal, mix everything and cook on low heat for at least twenty to twenty-five minutes.
  • Stir it continuously or after every few seconds to avoid burning.
  • Once you see dal is loosing ghee and dal looks roasted increase the heat to medium and cook dal for another five minutes to get nice golden color.
  • Once dal is golden brown add milk mixture little bit at a time and mix well. Cook till dal absorbs the milk completely.
  • Now reduce the heat to low and cook dal till ghee separates. Stir it after every few minutes to avoid burning.
  • Once ghee separates from dal and you can see dal has become grainy and house is filled with nice sweet aroma halwa is ready.
  • Switch off the heat and garnish halwa with fine chopped nuts.

Video

Notes

Shilpi’s Quick Tricks
  • Soak dal at least for four to six hours.
  • Grind dal with very less water to grainy paste. Do not make thin smooth paste.
  • Use non-stick pan to make halwa as it sticks on normal pans.
  • You have to saute it almost continuously to avoid burning.
  • It is very important that halwa is properly cooked otherwise it will spoil very soon.
 
Keyword dessert
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