Moong Dal Halwa

Moong dal halwa is a Classic North Indian dessert. It is rich and melts in your mouth and is worth all the trouble. I first had Moong dal halwa back in 7th grade while we were on a 'study' trip to Agra. It was served during dinner and I still remember how it tasted. I fell in love within a second. It was full of ghee and just the right amount of sweet. I came back home from the trip and told my mum exactly how it tasted and then it became her life mission to learn how to make the perfect halwa. From not knowing its existence to having it every alternate week, my mum and I have come a long way!!

I think there's just one trick to make a great halwa. You just have to cook it until the dal is perfectly done, not overdone or raw. Here are a few tricks to find out if the dal is perfectly cooked :

1. Just until the raw dal smell goes off.

2. Until the batter starts leaving oil.

3. It achieves a texture just like sooji halwa.

You can alter the quantities of sugar in the recipe. I don't like it too sweet so I've added less sugar. You can add another 25-30 gm (1/8 cup) but no less than the quantity mentioned. You can add either granulated or powdered sugar. The only difference being that powdered sugar will take less time to mix than granulated. You can save a little time there.

If you like your halwa to be a little moist, add condensed milk (1/8 cup) instead of milk powder. The condensed milk will result in the halwa being a bit goey and moist. The addition of milk powder makes it a bit dry and easy to seperate.

So let's get started!

1. For this recipe, you will need :

2. Soak the moong dal for 4-5 hours.

3. Blend the dal into a paste.

4. In a pan, add ghee. Let heat on low flame for about 2 minutes.

5. Now add your moong paste and keep mixing continously.

6. Mix until the dal absorbs ghee.

https://video.wixstatic.com/video/6604f0_e2f30f1bd3564694ad3fcb997750c295/1080p/mp4/file.mp4

7. Cook for 10 minutes until it starts leaving the absorbed ghee.

8. Cook for another 10 minutes until it achieves a sooji halwa texture.

9. Now add the milk and mix well.

10. Add the milk powder and granulated/powdered sugar and mix well.

11. Cook until the sugar is dissolved completely and then turn off the flame.

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MOONG DAL HALWA

Time : 35 minutes

Yields : 6 medium sized portions

Ingredients :

Moong dal (unsoaked) - 110 gm (1/2 cup)

Ghee - 100 gm (1/2 cup)

Milk - 115 ml (1/2 cup)

Powdered / Granulated sugar - 50 gm (1/4 cup)

Milk powder - 30 gm (1/4 cup)

Nuts for garnish (optional)

Method :

1. Soak the dal for 4-5 hours.

2. Blend into a paste.

3. In a pan, add ghee. Let heat on low flame for about 2 mins.

4. Now add your moong paste and keep mixing continuously.

5. Mix until dal absorbs ghee.

6. Cook for 10 mins or until it starts leaving the absorbed ghee.

7. Cook for another 10 mins or until you achieve a sooji halwa texture.

8. Add the milk and mix well.

9. Add the milk powder and sugar and mix well.

10. Cook until the sugar is dissolved completely and then turn off the flame.

11. Your moong dal halwa is ready. Garnish with some nuts and serve.

Isn't it easy to make and so so yumm ?

Make it right now, send me pictures and tell me if you liked them!