Moong Dal Halwa | How to make Moong Dal Halwa

By Arti Mehta  |  8th Mar 2017  |  
5 from 1 review Rate It!
  • Moong Dal Halwa , How to make Moong Dal Halwa
Moong Dal Halwa by Arti Mehta
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About Moong Dal Halwa Recipe

Moong dal halwa is a traditional Rajasthani festive sweet and is super yummy. But, you need to forget the calorie counts while having this scrumptious halwa as this has loads of ghee. We can reduce the quantity of ghee but a perfect taste comes only when we add the required amount of ghee into it. Do indulge in this delicious halwa at least once and share your feedback

Moong Dal Halwa is a delicious dish which is enjoyed by the people of every age group. The recipe by Arti Mehta teaches how to make Moong Dal Halwa step by step in detail. This makes it easy to cook Moong Dal Halwa in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Moong Dal Halwa at home. This amazing and mouthwatering Moong Dal Halwa takes 20 minutes for the preparation and 60 minutes for cooking. The aroma of this Moong Dal Halwa is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Moong Dal Halwa is a good option for you. The flavour of Moong Dal Halwa is palatable and you will enjoy each and every bite of this. Try this Moong Dal Halwa and impress your family and friends.

Moong Dal Halwa

Ingredients to make Moong Dal Halwa

  • Skinless moong dal 1 cup (215 gms, washed and soaked for 3-4 hours)
  • ghee ¾ cup
  • mawa/Khoya ½ cup (80 gms)
  • sugar ¾ cup
  • water ¾ cup
  • saffron strands 5-6 (powdered)
  • Mace (javitri) a small piece (powdered)
  • Nutmeg (jaiphal) a small piece (powdered)
  • Green cardamom (elaichi) 5 (skin removed and seeds powdered)
  • almond slivers for garnishing

How to make Moong Dal Halwa

  1. Remove water from the dal and grind the dal into a coarse paste.
  2. Heat ghee in a pan.
  3. Add the dal paste to it and let it cook for 45 minutes or until the ghee starts to separate from the dal and fragrance starts coming.
  4. The dal paste will be converted into a coarse mixture. This mixture can be prepared in advance and stored in freezer. So whenever you want to eat halwa, it can be prepared within no time.
  5. Heat mawa in another pan. Add it to the dal mixture and mix well.
  6. In another pan heat sugar and water. Let a boil come in the syrup.
  7. Add the powdered saffron, mace, nutmeg, and green cardamom to the syrup. Let it boil once.
  8. Add the dal and mawa mixture to the syrup.
  9. Cook for about 5-7 minutes.
  10. Garnish with almond slivers and serve hot.
  11. Serve hot

My Tip:

I prefer to use a non-stick pan for cooking the dal paste. While grinding the dal, keep it a bit coarse only. It gives the halwa a wonderful texture.

Reviews for Moong Dal Halwa (1)

Kanak Patel2 years ago

Looks amazing!

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