Moong dal Halwa

Moong dal Halwa step by step instructions:

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!

Let us start cooking!!!

Ingredients:
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

Method:
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 the 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. Drooling “Moong dal Halwa” is ready!

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

See you soon with a new recipe till then Happy Cooking!!!