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Moong Dal Halwa

Prep Time: 15-20 min I Soaking Time: min 8 hrs./overnight (in refrigerator) I Cooking Time : 1.5 hr. I Serve: 4-5

Moong Dal Halwa is an Indian sweet dish and is a delicious halwa variety made with Yellow lentils/Moong dal, sugar, milk and ghee (clarified butter). It is a popular and rich halwa recipe from north India. Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich dessert due to lot of Ghee (clarified butter) that's mostly enjoyed in the winter season. Enjoy this rich and delicious, moong dal halwa on festive occasions or whenever you wish to have:)

Ingredients :-

1 cup/200 g. Moong Dal/Yellow Lentils

2 cups/400 g. Desi Ghee (clarified butter)

1 cup/240 ml. Milk (boiled & room temperature)

1.5 cup/300 g. Sugar

½ cup/120 ml. + 1 cup/240 ml. Water + enough for soaking

150 g. Khoya/Milk Solids

1 tsp. Green Cardamom Powder

7-8 Almonds (slivered)

7-8 Pistachios (slivered)

2 tsp Dried Rose Petals (optional)

Method :-

Take dal in a bowl, add enough water to the bowl and wash well. Discard the cloudy water and add fresh water to the bowl, enough for soaking and soak for a minimum of 8 hrs./overnight for best results

Next day or after 8 hrs of soaking. Discard the water of the soaked dal and add the soaked dal to the grinder jar along with ½ cup of water. Close the lid of the jar tightly and grind on a medium speed for next 3-4 mins. The consistency should be like a rough paste. Set aside (covered)

Heat desi ghee/clarified butter in a non-stick pan. Add the grinded lentil paste to the pan. Stir for next 5-7 mins on low-medium flame. Dal consistency should start thickening

Meanwhile, let’s prepare the sugar syrup. Take a pan/vessel. Add milk, sugar and water to the pan/vessel. Mix well until sugar gets completely dissolved and let it come to a boil. Stir in regular intervals. Boil for next 7-8 mins on low flame & switch off the gas

Stir the lentil paste in regular intervals on low-medium flame. First it will have a hard & crumbly texture, after 8-10 mins it will begin to loosen and start releasing ghee. This process needs continuous stirring for even cooking and to avoid burning and it will take 20-25 mins

Once the ghee/clarified butter starts separating from the dal & the dal colour changes to light golden brown add the boiled sugared milk to the pan and mix well

Stir the mixture continuously until it starts thickening. Add solid milk/khoya and cardamom powder to the pan. Mix well and stir continuously in intervals on low flame for next 20-25 mins until the milk gets completely absorbed by the dal and it starts thickening again

Roast until the texture becomes grainy and light brown in colour, switch off the gas

Garnish with slivered almonds, pistachios & dried rose petals

Time To Taste:)

Best enjoyed during festivals especially Diwali, Durga Puja, Rakhi or special occasions like Indian marriage

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