Moong Dal Halwa Recipe

How To Make Rajasthani Moong Dal Halwa - Rajasthani Moong Dal Halwa is a classic, rich and mouth-watering Indian dessert.

Recipe Source Link:https://www.mygingergarlickitchen.com/rajasthani-moong-dal-halwa/

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RECIPE INGREDIENTS

» For Moong Dal Halwa:

• 1/3 cup (67 g) + 2 tablespoons ghee (clarified butter)
• 1.5 cups yellow moong dal (split yellow gram), soaked in water for 3-4 hours
• 1 cup full-fat milk
• 1/2 cup mawa/khoya
• 1 cup sugar, or as per taste
• 1 tablespoon cardamom powder
• Chopped nuts (almond, pistachio, cashews)

RECIPE INSTRUCTIONS

» Soaking Moong Dal:

1. Drain the excess water and wash well.

» Making Moog Dal Paste:

1. Grind soaked dal in a mixer to a make coarse paste. If needed, you can add very little (about 2 tablespoons) water, but don?t too much water while grinding dal, as it will take more time in sautéing.

» Making Moong Dal Halwa:

1. Heat the 4 tablespoons ghee in a non-stick pan.
2. Add the grounded moong dal paste and cook on medium-low heat. (Add 4 tablespoons ghee every 5 minutes, until the 1/3 cup ghee is used.)
3. Keep stirring the halwa until the raw smell is gone and the dal is dry. It would take about 25-30 mins.
4. Add the milk and let it cook until the dal is dry again.
5. Add mawa and cook for 5-7 mins or until the ghee leaves the sides. Don?t forget to stir continuously.
6. Add sugar, mix well and cook on medium heat for about 5 minutes. Stir continuously.
7. Add cardamom powder, chopped nuts, and ghee.
8. Mix well and cook on medium heat for 1 minute, until the ghee leaves the sides. Stirring continuously.
9. Garnish with dried rose petals and more nuts.
10. Serve warm or hot.

RECIPE NOTES

1. You can store this halwa for up to 4 weeks. Refrigerate it in an air-tight container.
2. You can adjust the amount of sugar according to your taste.
3. This moong dal halwa recipe can easily be halved or doubled.