Moong Dal Halwa

 

Moong Dal halwa is a traditional Indian sweet preparation that is known for its richness in taste and ingredients. It is best enjoyed in winter as the nuts and ghee used to prepare the halwa are believed to provide warmth. This dish is often served as dessert in winter weddings. However, if you are in a mood to indulge, Moong Dal Halwa can satisfy your sweet craving any time of the year. If you make a larger quantity and store in the fridge, while reheating, add a little milk and ghee and adjust the sugar accordingly; and it would taste fresh and aromatic.

 

Ingredients-

• A cup of moong dal (split yellow lentils)
• half a cup of milk
• one cup of sugar
• A liberal pinch of Saffron
• Three-fourth cup of mawa (khoya)
• One cup of ghee
• Dry Fruits like raisins, cashew nuts, almonds and pistachio (dry roasted; or roasted with a little ghee — and then coarsely ground)

Method of Preparation –

• The moong dal is to be washed and soaked for around 3-4 hours (If soaking in hot water, even 1-2 hours are enough).

• Drain and grind it coarsely. Then set it aside.
• One-string sugar syrup needs to be prepared using a cup sugar and half a cup of water. Then keep it aside.
• Next saffron needs to be soaked in hot milk.
• Crumble the mawa also known as khoya into minute granules.
• Use boiling water to blanch the almonds for 5 min. Cool the almonds then peel and slice them.
• Use a pan with a thick-bottom to heat ghee
• Next add the paste of moong dal to the ghee.
• Cook on a low flame with constant stirring, until the dal turns into a brown colour. Then add saffron milk and sugar syrup to it
• Mix well to create an evenly mixed mixture and keep stirring to get a dropping consistency.
• Now add the crumbled mawa and keep stirring until the mawa dissolves.
• Finally garnish using dry fruits.
• Serve while it is still hot.