A traditional Indian dessert made from roasted moong dal, ghee, and jaggery, garnished with toasted cashew nuts.
Ingredients
- 1cupmoong dal
- 2tbspghee
- 10piececashew nuts
- 1tspcardamom powder
- 1cupwater
- 1cupjaggery powder
How to make Moong Dal Halwa
Dry roast the moong dal over a slow flame until the rawness disappears. Once slightly toasted, cool it down and grind to make a coarse powder.
Heat a little ghee in a Kadai and roast the cashew nuts till they turn golden. Set aside.
In the same pan, add the remaining ghee and roast the moong dal on a low flame. Cook till it absorbs the ghee and releases a nutty aroma. Add cardamom powder and mix well.
Gradually add water to the halwa. Mix well to avoid lumps. Add jaggery powder and cook for another 10 minutes.
Once done, it will be dark in color. Turn off the flame and plate the halwa in the desired bowl.
Garnish with toasted cashew nuts. Serve warm.
Tips & Tricks
When you are in the mood to eat dessert, why not pick something that is healthier and easy to make? Although Moong Dal ka Halwa recipe is calorie-rich, you can make a healthier and quicker version of this dish.
Instead of soaking the Moong dal for a couple of hours, dry roasting the dal and then grinding it will save you at least 2 hours of your time. Time taken for this dessert will reduce from 3 hours to 35 minutes when you roast the dal instead of soaking.
Substitute refined sugar with jaggery to make a healthier and low-calorie version of this traditional dessert. The amount of sweetness will be the same, but you will be using iron-dense jaggery instead of refined sugar.
The typical recipe of Moong dal ka Halwa has generous amounts of ghee (clarified butter). Reduce the ghee to make a low-calorie version.
FAQS
How do I make Moong Dal Halwa step by step?
To make Moong Dal Halwa, start by dry roasting 1 cup of moong dal over a slow flame until it loses its rawness. Cool and grind it into a coarse powder. In a Kadai, heat 2 tbsp of ghee and roast 10 cashew nuts until golden, then set aside. In the same pan, add the remaining ghee and roast the moong dal on low heat until it absorbs the ghee and releases a nutty aroma. Mix in 1 tsp of cardamom powder, then gradually add 1 cup of water while stirring to avoid lumps. Finally, add 1 cup of jaggery powder and cook for another 10 minutes until it darkens. Serve warm, garnished with the toasted cashew nuts.
Is Moong Dal Halwa suitable for gluten-free diets?
Yes, Moong Dal Halwa is naturally gluten-free as it is made from moong dal, ghee, and jaggery, which do not contain gluten. This makes it a great dessert option for those with gluten sensitivities or celiac disease.
What can I substitute for jaggery in Moong Dal Halwa?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the halwa.
How should I store leftover Moong Dal Halwa?
To store leftover Moong Dal Halwa, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to a week. When ready to serve, reheat it gently in a microwave or on the stovetop, adding a splash of water or milk to restore its consistency.
What dishes pair well with Moong Dal Halwa?
Moong Dal Halwa pairs beautifully with a cup of masala chai or a scoop of vanilla ice cream for a delightful contrast. You can also serve it alongside other Indian sweets like Gulab Jamun or Rasgulla for a festive dessert platter.
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drMuskan
(@drfasiha)
Dr. Muskaan is a passionate and creative home cook who has carved out a niche on chefadora with a distinctive blend of traditional and contemporary recipes. With a background that spans diverse culinary influences, Dr. Muskaan has developed a cooking style that is both approachable and inventive, making their recipes accessible to cooks of all skill levels. Dr. Muskaan is particularly known for their ability to simplify complex recipes, making gourmet cooking more accessible to everyday home cooks. Dr. Muskaan is a passionate and creative home cook who has carved out a niche on chefadora with a distinctive blend of traditional and contemporary...
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