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Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 - 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.
Makes: around 5 Servings of Moong Dal Halwa
Ingredients:
Moong Dal 1 Cup
Milk 1/2 Cup
Khoya 1/2 Cup
Sugar 1 1/4 Cups
Pure Ghee 1 Cup
Cashews 5
Raisins 10
Method of preparation:
Break cashews into small pieces.
Soak moong dal in enough water for 3 hours or more.
Strain the soaked moong dal and grind the moong dal coarsely using a blender with minimum water.
Heat sugar in a sauce pot with 3/4th cup of water.
Bring to boil till sugar dissolves and start to thicken.
Once sugar syrup reaches 2 string consistency, remove from heat.
Heat ghee in a thick bottomed pan on low heat, add broken cashews and raisins.
Fry for a minute or until cashews turns golden brown.
Remove the cashews and raisins onto a bowl.
In the same pan with remaining ghee, add ground moong dal paste.
Fry the coarsely ground moong dal in ghee on low flame.
Stir continuously to avoid sticking until it turns golden color.
Slowly add sugar syrup and milk.
Mix well and cook till the syrup sticks to the moong halwa.
Stir in khoya and cook for a minute to let it dissolve.
Serve split moong dal halwa hot or cold garnished with fried cashews and raisins.
Notes:Make sure coarsely ground moong dal is cooked and golden before adding the sugar syrup.
Suggestions: If the syrup is not thick enough to stick to moong dal, put the mixture on heat so the syrup thickens a bit. If the syrup is too thick, add little water to the halwa and cook on low heat so it doesn’t solidify. If stored in refrigerator, moong dal halwa can be eaten by reheating it with little milk.
Variations: Almonds can also be blanched and added to halwa. Saffron can be soaked in little bit of hot milk and added to halwa for a nice flavor. Cardamom powder and other flavorings can also be added.
Other Names: Moong Dal Halwa, Dhuli Moong Halwa, Green Gram Halwa.
Makes: around 5 Servings of Moong Dal Halwa
Ingredients:
Moong Dal 1 Cup
Milk 1/2 Cup
Khoya 1/2 Cup
Sugar 1 1/4 Cups
Pure Ghee 1 Cup
Cashews 5
Raisins 10
Method of preparation:
Break cashews into small pieces.
Soak moong dal in enough water for 3 hours or more.
Strain the soaked moong dal and grind the moong dal coarsely using a blender with minimum water.
Heat sugar in a sauce pot with 3/4th cup of water.
Bring to boil till sugar dissolves and start to thicken.
Once sugar syrup reaches 2 string consistency, remove from heat.
Heat ghee in a thick bottomed pan on low heat, add broken cashews and raisins.
Fry for a minute or until cashews turns golden brown.
Remove the cashews and raisins onto a bowl.
In the same pan with remaining ghee, add ground moong dal paste.
Fry the coarsely ground moong dal in ghee on low flame.
Stir continuously to avoid sticking until it turns golden color.
Slowly add sugar syrup and milk.
Mix well and cook till the syrup sticks to the moong halwa.
Stir in khoya and cook for a minute to let it dissolve.
Serve split moong dal halwa hot or cold garnished with fried cashews and raisins.
Notes:Make sure coarsely ground moong dal is cooked and golden before adding the sugar syrup.
Suggestions: If the syrup is not thick enough to stick to moong dal, put the mixture on heat so the syrup thickens a bit. If the syrup is too thick, add little water to the halwa and cook on low heat so it doesn’t solidify. If stored in refrigerator, moong dal halwa can be eaten by reheating it with little milk.
Variations: Almonds can also be blanched and added to halwa. Saffron can be soaked in little bit of hot milk and added to halwa for a nice flavor. Cardamom powder and other flavorings can also be added.
Other Names: Moong Dal Halwa, Dhuli Moong Halwa, Green Gram Halwa.
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