|Moong Dal Halwa Recipe – Rajasthani Moong Dal Halwa Recipe|
First time I tasted this Moong Dal Halwa in a North Indian Restaurant in Singapore and is very commonly served with a North Indian Thali. This sweet dish originates from Rajasthan and is usually made during auspicious occasions and Festivals like Diwali. This halwa tastes great and is a melt in the mouth and can be made easily. I sometimes make this to serve my kids after school. It is a protein rich dish and needs a good amount of ghee too. This can be prepared either with koya or milk. I prefer to use milk and not koya since it looks very crumbly once it is done but tastes good. If khoya is used these can be rolled to ladoos too.
Note: I have always used a nonstick pan to make this halwa, iam not sure if any other pan would work without sticking and burning.To get a smooth mouth melting halwa, you need to keep mashing up the lumps as much as possible
Now to the recipe
Moong Dal Halwa Recipe – Rajasthani Moong Dal Halwa Recipe
Preparation time: 5 mins
Cooking time: 25 mins
1 cup moong dal (pesara pappu, hesaru bele)
2 cups of milk (you can use half water and half milk)
¾ cup sugar
3 to 4 tbsps. Ghee (do not reduce, it doesn’t taste good)
1/8 tsp. cardamom powder
Few strands of saffron
3 to 4 tbsps. water to grind the dal
2 to 3 tbsps. Milk to soak saffron
1. Soak moong dal for 3 to 4 hours.
3. Heat a nonstick pan with ghee
6. Keep cooking the dal mix till it becomes crumbly and you can smell the aroma. Takes around 10 mins. Keep stirring constantly to prevent burning.
8. Once all the milk is evaporated, add sugar and mix well.
9. When the sugar melts, add saffron and cardamom powder. Mix well and continue to cook till it begins to leave the sides of the pan.
10.If needed add some ghee. While stirring, keep mashing up the lumps, to get a smooth halwa
Serve with your favored nuts