Moong Dal Halwa

Moong Dal Halwa is a sweet dish of Rajasthan. It is a rich, creamy and pudding like dessert. It is a delicious dessert for the winter months. It is supposed to keep the body warm and protect it from the bitter winter cold. You can make a larger quantity of the Moong dal Halwa and store it in refrigerator for several weeks.

  • Split yellow Moong dal(1/2 cup washed)
  • Unsalted butter or ghee(1/2 cup)
  • Heaping cup sugar (1/2 cup + 2 tbsp more)
  • Cardamom powder(1/8 teaspoon)
  • Pinch of saffron
  • Water(2 Cups)
  • Sliced almonds for garnish(1 tablespoon)
  • Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
  • Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
  • Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat.
  • Add cardamom powder and saffron; set aside.
  • In a non-stick or heavy bottom frying pan add Moong dal paste and melted butter.  Mix them well.
  • Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again.   
  • Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
  • Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
  • Remove cover, stir and cook for another minute. Turn off the heat.
  • Garnish with almonds. The Halwa will thicken over time.
  • Halwa tastes best if it is served warm.

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