Moong Dal Halwa is a melt in mouth, delicious sweet made by simmering moong dal with milk, sugar & flavoured with saffron and garnished with nuts.. Moong Dal Halwa is commonly made for special occasions & to make moments a celebration. Moong Dal Halwa is explained here with step by step pictures.
Moong Dal Halwa soothes heart & tummy with sweetness! This halwa is one of the tastiest halwa recipes which can be made with easily available ingredients in your pantry.
About Moong Dal Halwa
Moong Dal Halwa takes time and effort as most halwa recipes. This halwa takes a lot of time so you need patience and time as it needs to be constantly monitored and stirring. But the end result is worth it, so tasty and delicious. This is no lesser than badam halwa tastes so delish so do try and enjoy.
Few months back, mittus tamil mam had asked to bring halwa to school and I knew most of them would bring carrot halwa so made this moong dal halwa and yes had in mind to post a new recipe as well. The box came back empty and I was happy to see her face beaming with pride.
Moong Dal Halwa Ingredients
- Moong Dal – Use split yellow moong dal which suits best for this halwa.
- Ghee – Using pure homemade ghee is best however storebought can also be used but make sure to use pure ghee.
- Flavouring – Saffron is the main flavouring for this halwa so use good quality aromatic and flavourful saffron threads.
- Milk – I used cows milk you can use any full fat milk.
- Sugar – White sugar is preferred for this recipe.
More halwa recipes
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Moong Dal Halwa
Ingredients
- 1/2 cup moong dal
- 1/2 cup sugar
- 1/4 cup sugar
- 1/2 cup ghee
- 1/2 cup milk
- water as needed
- few nos pistachips
- few strands saffron
Instructions
- Soak moong dal in water till immersing level, soak for at least 2 hrs. Drain water, transfer to mixer jar.
- Grind it to a semi fine paste not too coarse or not too fine. Sprinkle little water if the mixer gets stuck up, but do not add more water, set aside.
- In a sauce pan add sugar. Add milk along with saffron, bring it a boil stir well until sugar completely dissolves. Set aside to cool.
- Now in another pan, take 1/8 cup of ghee, add moong dal paste keep stirring in low flame. It will become dry.
- It will look like puttu , this will take at least 20 mins in low flame. Keep stirring.
- At this stage the raw smell should have gone and it will give a roasted nutty aroma. This is the right stage, add milk sugar mixture.
- Keep stirring without any lumps. Let it boil for 2mins.
- Halwa will start to thicken, keep cooking. Add remaining ghee (1/8 cup) a tbsp at a time.
- At one stage it will leave the sides of the pan and form a lump, this is the right stage. Switch off. It will thicken further after cooling down.
- Serve Moong Dal Halwa hot / warm.
Notes
- Cooking the raw moong dal paste properly is the main key to get the flavour and texture perfect, so be patient and cook in low flame.
- You can keep in fridge , it will keep well for 4-5 days, heat it up while serving.
I did not add any nuts, just garnished with pistachios and saffron.
Moong Dal Halwa Recipe Step by Step
- Soak moong dal in water till immersing level, soak for atleast 2 hrs.Drain water,transfer to mixer jar.
- Grind it to a semi fine paste not too coarse or not too fine.Sprinkle little water if the mixer gets stuck up, but do not add more water,Set aside.In a sauce pan add sugar..
- Add milk along with saffron, bring it a boil stir well until sugar completely dissolves.Set aside ti cool.
- Now in another pan,take 1/8 cup of ghee,add moongdal paste keep stirring in low flame.It will become dry.
- It will look like puttu,this will take atleast 20mins in low flame.Keep stirring.At this stage the raw smell should have gone and it will give a roasted nutty aroma.This is the right stage,add milk sugar mixture.
- Keep stirring without any lumps.Let it boil for 2mins.
- It will start to thicken,keep cooking.Add remaining ghee(1/8 cup) a tbsp at a time
- Keep cooking and adding ghee,at one stage it will leave the sides of the pan and form a lump,this is the right stage.Switch off.It will thicken further after cooling down.
Serve hot / warm.
Expert Tips
- Cooking the raw moong dal paste properly is the main key to get the flavour and texture perfect,so be patient and cook in low flame.
- You can keep in fridge , it will keep well for 4-5 days, heat it up while serving.
- I did not add any nuts , just garnished with pistachios and saffron.
Serving & Storage Suggestion
Serve this halwa hot or warm tastes best. In case if you want to store, you can store in fridge for 2 days. While serving heat it up slightly for the ghee to be released and make is greasy instead of dry.
Variations
- You can use cane sugar or brown sugar replacing white sugar but the taste and texture may vary.
- If you prefer you can add a pinch of cardamom powder if you like the flavour.
- You can fry cashews and almonds in ghee and add it too.
Meena Srinivasan
Sharmi wishing you a very Happy New Year 2017h. Such a different and nice recipe for the New year. I have tasted this in Rajdhani and wonder, how to make this. Thank you for the recipe. Lovely and tempting pictures. Your Wooden bowl, plate and ethnic spoons add more beauty & classy look. Very cute and attractive too. Where u got them?