Moong dal halwa is one of the popular rajasthan special. It is prepared during Holi, Diwali and other occasions too.
This halwa takes a lot of time so you need patience and time but the end result is worth it, so tasty and delicious.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 🙂 I reserved this moong dal halwa recipe for new year and here I am with the post.
More halwa recipes
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 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.
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.
If you have any more questions about this moong dal halwa recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Method:
- 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.
My 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.
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?