Winter is here and Moong Dal Halwa is something we all deeply love. Being a specialty of the festivals, Moong Dal Halwa can also be a great dessert that keeps you warm. Here is an easy guide to making one for your loved ones at home!
- Melt ghee in a non-stick pan. Add the ground moong dal. Stir well
- Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. So till then, you have to stir and cook the halwa.
- The halwa first is pasty, then starts getting lumpy, and then starts breaking down and getting separated with the fat released from the sides. Break the lumps while stirring.
- Meanwhile when the halwa is cooking, in another pan or kadhai, take milk, water, and sugar. Keep this pan on the stovetop and stir so that the sugar dissolves. On a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.
- The moong dal mixture should reach a granular consistency before you add the hot milk mixture. You should get a fried aroma from the mung lentils and the color should become a light golden. The fat also should get separated.
- When the milk mixture comes to a boil, add it to the fried mung lentils.
- The mixture sizzles, so be careful while adding the hot milk and water mixture.
- Stir well.
- Lastly add cardamom powder, chopped pistachios, and raisins.
Serve moong dal ka halwa hot.
Winter Special: Moong Dal Halwa Recipe Card
This winter season, turn your kitchen into a house of an aroma with Moong Dal Halwa!
- Total Time :
- 90 min
- Preparation Time :
- 30 min
- Cooking Time :
- 60 min
- Servings :
- Cooking Level :
- Mahima Girotra
- 1 cup Moong Dal
- 9 to 10 tablespoon Ghee
- 4 green Cardamoms
- 10 to 12 unsalted Pistachios
- 10 to 12 blanched Almonds
- 1 tablespoon golden Raisins
- 1 cup full fat Whole Milk
- 2 cups Water
- 1 or 1.25 cups regular Sugar
- Step 1
- Soak 1 cup of moong dal or lentils in water overnight for preparation.
- Step 2
- Drain and then grind the moong dal to a much smoother paste by adding water.
- Step 3
- Melt 9 to 10 tbsp of ghee.
- Step 4
- Add the moong dal and ghee to a non-stick pan.
- Step 5
- Keep stirring for a while on a low medium flame.
- Step 6
- The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step.
- Step 7
- First the halwa is pasty, then starts getting lumpy and ultimately starts breaking down and getting separated with fat releasing from the sides.
- Step 8
- So while the halwa is cooking, in another pan or kadai, take 1 cup full fat whole milk, 2 cups water and 1 or 1.25 cups sugar.
- Step 9
- Keep this pan on the stove top and stir so that the sugar dissolves. Heat this milk-water-sugar mixture till it comes to a boil.
- Step 10
- Meanwhile the moong dal has got separated. They have a granular consistency now. The aroma & color has also changed and the fat has separated.
- Step 11
- The milk mixture has come to a boil and now needs to be added to the fried moong dal.
- Step 12
- Pour the boiling hot milk mixture onto the fried moong lentils. The mixture sizzles, so be careful while adding the hot milk and water mixture.
- Step 13
- Stir well. Simmer and cook, stirring often.
- Step 14
- Your Moong Dal Halwa is ready to be served!
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