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    Home » Recipes » Course » Desserts

    Moong Dal Halwa

    Published: Jan 4, 2015 || Last updated: Mar 7, 2019 by Farrukh Aziz

    395 shares
    Wishing you all a Happy New Year ahead. As 2014 came to an end giving way for the year of 2015 to get started, we celebrate and welcome it wishing for more happiness and further prosperity. What better can be in this winter season than a warm moong dal halwa. So lets prepare it and give 2015 a warm, rich and sweet welcome..

    Ingredients:-
    250 gms, dhuli moong dal(split green gram without skin)
    4 cups + ¼ cup, full cream milk
    300 gms, ghee
    300 gms, sugar(you may increase/decrease as sweetness preferred)
    Generous pinch of saffron
    1 tbsp, cardamom powder
    Cashews and almonds, chopped, as required

    For garnish:
    Few saffron strands
    Dried rose petals (optional)
    Sliced almonds
    Silver warq/paper (optional)
     
    Method:-
    Clean, wash and soak the moong dal for 6 to 7 hours
     
    Soak saffron in ¼th cup of warm milk.  Keep it aside.
     
    Drain and blend it in a blender to a coarse paste without water
     
    In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix.  Cook on a low heat till the dal turns light golden brown. Stir intermittently.

    Once the dal turns golden brown, add 4 cups of milk and mix well.

    Cook on low heat till ¾th of the milk quantity dries up.  Keep stirring intermittently.

    Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well.

    Start bhunofying (cook on a low heat), stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.

    Dish out in a serving bowl, garnish with chopped almonds, petals, saffron and warw.

    Serve warm. 
    This halwa can be prepared in bulk and stored in an clean and dry airtight container easily upto 3 weeks in refrigerator.  You just have to reheat the required serving portion and enjoy anytime.

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    Reader Interactions

    Comments

    1. Muskan khanna

      November 05, 2015 at 9:42 am

      Hi I had tried this halwa and I dono why but it was a lil chewy not v soft in texture.... Can you pls tell me what went wrong?

      Reply
      • Farrukh Aziz

        November 05, 2015 at 9:58 am

        Hi Muskaan,
        Preparing moong dal halwa requires proper roasting and stirring for hours with good amount of ghee in it. Also, the measurement of ingredients matters, reducing the ghee or milk measure will not give you perfect consistency of the halwa. Grinding of moong dal consistency might also alter the texture. This might be the reason halwa getting chewy.

        Reply
        • Muskan khanna

          November 05, 2015 at 11:19 am

          How much time should it take to roast 250gms of dal??

          Reply
          • Farrukh Aziz

            November 05, 2015 at 11:54 am

            Atleast an hour roasting required

            Reply
    2. Farrukh Aziz Ansari

      January 14, 2015 at 6:01 am

      Namrata...dal is approx 1 and 1/4 cup of standard 250ml measure cup
      ghee is 1 and 1/3 cup
      Sugar is 1 and 1/2 cup

      Reply
    3. Farrukh Aziz Ansari

      January 12, 2015 at 1:50 pm

      Thank you very much Sowmya 🙂 <3

      Reply
    4. Farrukh Aziz Ansari

      January 12, 2015 at 1:48 pm

      Thanks a bunch Jayanthi 🙂

      Reply
    5. Sowmya Sundararajan

      January 12, 2015 at 2:40 am

      I don't know what adjective to use Farrukh. Simply superb.

      Reply
    6. Jayanthi Sindhiya

      January 11, 2015 at 1:03 am

      Healthy and a yummy halwa

      Reply
    7. Shama

      January 05, 2015 at 6:20 pm

      Nyc colour..seems yummm too

      Reply
    8. Familycook

      January 05, 2015 at 5:16 am

      The halwa looks delicious and yes, perfect for a wintry day.

      Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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