Moong dal halwa. Enjoy delectable warm dessert without much effort. You don’t need to grind the dal and fry for a long time. Process is very easy so make anytime and serve warm or cold. You can also make laddu or barfi following same method if you want. So here is the recipe as I remember how maa usually made it. And yes my most favourite dessert in winter.
You may like some more halwa recipes on this blog. Click on the name below to get recipes.
And some more dessert which you can enjoy warm
As I mentioned above that recipe is very easy to make and you don’t need to grind the dal or yellow lentil and fry for a long time. I remember my mother cook the lentil and milk on simmer after lunch to serve warm in evening. And maa used to add lots of cashew nuts and raisins but my kids don’t like so I skipped. You can use any dry fruits of your choice. If you have a large vessel to cook then you don’t need to sit and stir continuously. Just stir in regular interval to avoid sticking to the bottom of the pan.
Moong dal – 1/2 cup
Milk – 3 cup
Sugar – 1/3 cup
Ghee or clarified butter – 1/4 cup
Cardamom powder – 1/4 teaspoon
1. Rinse the moong dal till water runs clear. Soak dal or yellow lentil in enough water for 2 hours.
2. Heat milk in a wok or pan. Drain the water and add the moong dal in milk. When milk starts to rolling boil reduce the heat. You can add a small pinch of saffron in the milk. I don’t have while making it so I skipped. Saffron will give a lovely colour and flavour.
3. Cook on simmer till milk absorbed. Don’t forget to stir in regular interval. It will take about 1 hour to cook the dal completely on simmer.
4. When milk and dal about to dried up and dal become soft or fully cooked add sugar.
5. Sugar will release water so cook for 8 – 10 minutes more on low heat. Keep stirring. Now add ghee or clarified butter and mix well.
6. Stir continuously. Better to use nonstick pan but if you are using any other pan be careful to avoid sticking to the bottom and burning. When halwa dried up and you will get a nice aroma of fried moong dal add cardamom powder, mix and remove from heat. Garnish with shredded almond and pistachio.
7. Serve warm or room temperature. You can also make laddu or barfi with this mixture.
1. You can use any dry fruits of your choice.
2. You can increase the amount of ghee and milk if you want.
Participating in Shhhhh Cooking Secretly group after a long time. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Warm Dessert theme is suggested by Rafeeda AR who blog at Big Sweet Tooth. Rafeeda has a vast collection of wonderful recipes. I specially love her dessert recipes. I have bookmarked her Cookie cheesecake brownie bar to try soon. And this month my partner is my dear friend Preethi Prasad of Preethicuisine. I always love her authentic, healthy and innovative recipes. Among many other recipes I have to try her recently published Eggless orange cake soon. Preethi gave me ghee and moong dal and I gave her almond and cardamom to use in the recipe. I am sharing this delicious dal halwa using these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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