Moong dal halwa recipe, super easy to make Indian dessert that is made in winters. A rich Indian dessert recipe that is I often cook for special occasions and this also makes delicious festive dessert. If you love traditional desserts this moong dal halwa is easy recipe to start with.
Moong Dal Halwa is so yummy that one spoon is enough to take you straight to the food heaven! Yellow dal paste or moong dal paste cooked in ghee and scented sugar syrup is a total delight for the taste buds. Read on if you want to cook perfect halwai style Moong Dal halwa recipe.
Moong Dal Halwa has this sweet aroma of ghee, saffron and cardamom and crunch of crushed pistachio and almonds, I was actually drooling halfway through the making of the halwa.
I swear the moment I turned off the heat and placed the halwa in a bowl and well…had few spoons of the halwa (okay, maybe more than a few but in my defence, it was mind-blowing :D) I just sat down with my laptop to share it with you.
Moong Dal Halwa Recipe Video
You know me I am not really a dessert fan 🙂 but trust me I have never been this excited to share a dessert that I am with this irresistible Moong Dal Halwa, and why not? It took me an hour to make this ‘easy yet continuous-stirring dessert’ which taste took me completely by surprise. You know like how all good things take their sweet time to make, this sweet delicacy will remind you of the same. But believe me making moong dal halwa is a true labour of love.
If you have ever tried the recipe of moong dal halwa, you know how difficult it is to get the perfect texture of the moong dal halva. A good tasting Moong dal halwa has a distinctive grainy taste, you will actually feel the texture of dal and the sweetness of sugar and pistachio. For, getting that perfect texture to add 1 tbsp each of besan/gram flour and sooji/semolina. Both these ingredients are my secret of moong dal halwa recipe.
I am positive that once you make this halwa, this will be your staple in festival Dessert Menu. Since festivals are all about good food and whole loads of sweets I have pre-planned my dessert menu and if you haven’t already you can cheat and follow my already planned dessert menu from the following dishes.
Moong Dal otherwise can be used in a variety of recipes. I love lentils and of all of them, moong dal is my favourite. I think it is because of my new favourite dessert but I have always liked making other recipes with moong dal as well. Be it the Punjabi sabut Moong Dal, Dhuli Moong Dal Recipe and Moong Dal Cheela, I simply love all the dal recipes.
Do not judge me if you think I am talking on and on about this sugary delight because I am in “my good-recipe heaven” right now. Though this halwa is amazingly addictive I do want to let you know beforehand that this recipe needs whole loads of patience and stirring!
The process starts with roasting the coarse paste of moong dal with butter/ghee until it is golden brown and the butter/ghee has decided to finally leave its side and separate from the halwa. While you are roasting the moong dal keep pressing it down with your spatula and stir it continuously. If you are wondering why can’t you just roast it while scrolling through your Instagram is because the halwa needs to be cooked from inside otherwise it will be raw and will taste bland. (Also, if you are scrolling through your instagram do follow my account if you haven’t already :p)
Enough said, take your note pads and follow the recipe for my favourite Indian dessert, moong dal Halwa.
Moong Dal Halwa is the perfect Indian dessert recipe for festivals. Make this super easy traditional Indian moong dal halwa for either Navratri days or Diwali card party, or maybe on both.
- ½ cup Moong Dal
- 1 cup Sugar
- 1 cup Water
- 4-5 Small Cardamom
- 1 cup Ghee
- 1 tablespoon Rava
- 1 tablespoon Besan
Moong dal halwa is an easy but laborious process to make. First wash the moong dal with fresh water and then soak it in water for 4-5 hours.
After 4-5 hours, drain the excess water using a mesh strainer and grind the moong dal to a coarse paste.
After that, make sugar syrup for the halwa. Heat a pan and add 1 cup of sugar in it, after that add 1 cup of water and 4 small cardamom in it. Sprinkle some kesar in the water and allow it to boil. Keep stirring the sugar syrup until the sugar is dissolved in the water.
Turn off the heat and keep it aside.
After that take a pan and add 1 cup of ghee in it. After that add 1 tablespoon of rava and a tablespoon of besan in it.
When the besan starts to roast add the coarse masoor dal paste in it.Now, in Slow Heat cook the halwa. Remember that we will cook the halwa in slow heat unless it's cooking.
Keep stirring the paste continuously for 30 mins. While stirring keep pressing the halwa down with your spatula to cook the halwa from inside.
Keep stirring regularly otherwise lumps will form in the halwa.
Cook, stir and press the halwa until it is golden brown and you can see the ghee is separating itself from the halwa.
After that add sugar syrup and cook for another 4-5 minutes.
Add some pistachio and almonds on it and serve hot.