Moong dal halwa recipe โ smooth moong dal paste slowly cooked in ghee and sugar syrup is one of the delicious halwa recipes in India. The mouth melting texture of this moong dal ka halwa is usually made during various festive occasions. In this post, you will learn how to make moong dal halwa?
Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If youโd like to see our in-depth step-by-step recipe preparation keep reading!
Though cooking this moong dal halwa recipe is a very tiresome process, its mouth-melting texture makes your day awesome.
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What is moong dal halwa
Moong dal halwa recipe is made of soaked smooth paste moong dal cooked in clarified butter or ghee, sugar syrup, cardamom powder and some roasted dry fruits including cashew nuts, almonds, pistachios, and raisins.
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How to serve moong dal halwa
Moong dal ka halwa servers best as a hot. You can refrigerate it for 2 to 3 days, before eating just make a sugar syrup and mix it on halwa as mentioned below.
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|You can also check gajar ka halwa, besan ladoo, jalebi, gulab jamun, rasgulla.
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Tips to make moong dal halwa recipe
- Cooking Method: While pouring moong dal paste in Kadai always cook on low flame otherwise it will make lumps.
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- Reduce Stickiness Of Halwa: To avoid any stickiness of moong halwa must use suji or semolina, besan or gram flour (direction shown below) and mix it with butter before adding moong dal paste.
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- Choice Of Pan: Use a heavy bottom non-stick pan or Kadai, as it helps to stir continuously halwa and prevents any stickiness on the pan.ย
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- Enhances Flavour: To enhance the flavour of this halwa recipe sprinkle cardamom powder and a few tablespoons of chopped almonds, cashew nut, raisins and pistachios.ย
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How to make moong dal halwa
The whole moong dal halwa preparation process is classified into two simple steps,
first one is preparation for moong dal ka halwa,
and
the second one is making moong dal halwa recipe
so, letโs make it now.
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Preparation for moong dal ka halwa
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1. Pour 200 gm of yellow moong dal into a bowl.
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2. add sufficient water to it.
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3. Keep the soak moong dal for at least 7 to 8 hours or you can place it overnight.
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4. Now drain all the water completely and pour the soaked lentils into a blender.
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5. With adding a little water make a smooth paste.
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Making moong dal halwa recipe
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1. Add 100 to 125 gm of ghee or clarified butter to a pan and melt it on low flame.
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2. Add 1 tbsp semolina or suji
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3. Add 1 tbsp gram flour or besan.
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4. Mix them in ghee for at least 2 to 3 min in low flame.
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Note : We use here a small quantity of sooji and besan which prevents stickiness of moong dal halwa from the bottom of the pan.
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5. Now, pour ground moong dal and stir continuously in low flame until the raw aroma of moong dal completely disappear and moong lentils become slightly brown.
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6. In this whole process moong dal changes its state from paste to lumps and releases fat, separated from each other.
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7. Mung lentils also change their colour from yellowish to light brown.
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8. To enhance the flavour moong dal halwa recipe sprinkles 1/2 tsp cardamom powder.
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9. Now to make sugar syrup, add 400 ml water to a Kadai or deep pan.
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10. Also add 100 to 150 gm of sugar.
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11. Make sugar syrup boil for 3 to 4 min.ย
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Note: If you want to use milk either boil it with sugar syrup or mix it later after adding sugar syrup to halwa.
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12. Now carefully add the sugar syrup in hot halwa as the mixture sizzles.
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13. Also add dry fruits including cashew nuts, almonds, pistachios, and raisins and mix them with halwa.
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14. Then, stir continuously on low flame until all dal completely absorbs the sugar syrup and starts to leave ghee from its side. Finally, our moog dal halwa recipe is completed garnish with some dried fruits and serve it to your loved ones.
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Moong Dal Ka Halwa Recipe Card
Here is a quick overview of all the ingredients of moong dal ka halwa including quick step-by-step preparation of the moong dal halwa recipe shown in the recipe card.
Take note of all ingredient list.
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Moong dal halwa recipe
Ingredients
For Moong Dal Paste
- 200 gm yellow moong dal
- 500 ml water
For Sugar Syrup
- 400 ml water
- 100 to 150 gm sugar
For Moong Dal Halwa
- 100 to 125 gm ghee or clarified butter
- 1 tbsp gram flour or besan
- 1 tbsp semolina or suji
- 1/2 tsp cardamom powder
- 7 to 8 cashewnut [chopped]
- 7 to 8 almond [chopped]
- 5 to 6 chopped pista [optional]
- 2 to 3 tbsp golden raisins
- 1 pinch of saffron [optional]
Instructions
- Making Smooth Moong Dal Paste
- [mv_schema_meta name="soak moong dal"]At first, for making the best moong dal halwa soak the moong dal in water for at least 7 to 8 hour.
- [mv_schema_meta name="drain water"]Then,drain all the water completely.
- [mv_schema_meta name="make smooth moong dal paste"]Now, pour all the soaked mung lentils in a grinder with a little water and make a smooth moong dal paste.
- Cooking Moong Dal Halwa
- [mv_schema_meta name="melt ghee on low flame"]Next, add ghee or clarified butter in a non-stick pan and spread it evenly on low flame.
- [mv_schema_meta name="stir sooji and besan with ghee "]Now, add gram flour or besan, semolina or suji and make a quick stir for at least 2 min to mix with ghee.
- [mv_schema_meta name="add grounded moong dal"]After that, add ground moong dal, stir continuously in low flame.
- [mv_schema_meta name="moong dal changes it's stages"] Consequently moong dal changes it's colour from yellow to brown, then release fat and separated it from each other.
- [mv_schema_meta name="sugar syrup preparation"]Now to prepare sugar syrup, add water and sugar in a Kadai and make it boil to 3 to 4 min.
- [mv_schema_meta name="pour sugar syrup on halwa"]Now carefully mix sugar syrup in hot halwa as the mixture sizzles.
- [mv_schema_meta name="stir halwa in low flame"]Then, stir continuously in low flame until all dal completely absorbs sugar syrup and starts to leave ghee from its side.
- [mv_schema_meta name="sprinkle dried fruits on halwa before serving"]For enhancing flavour moong dal halwa sprinkle cardamom powder, dry fruits including cashew nut, almond, pistachios, raisins and mix it with halwa.
