Moong Dal Halwa Recipe - How to Make Moong Dal Halwa

As the general opinion is that taking Moong Dal Halwa in the cold and rainy season provides some warmth to the body, hence it is taken by people mostly in winter or rainy seasons. Below we are describing Moong Dal Halwa Recipe in English, for the benefit of our readers who may be part of the Indian diaspora living far away from the country.

How to Make Moong Dal Halwa Recipe is more or less a standardized procedure, and perhaps the only difference one may come across in different places is the choice of using Ghee/Oil. Usually, the dish tastes best when prepared in Ghee, but the people who may suffer from heart problems or Gastro-Intestinal problems may opt for White Oil, which is a relatively safer option.

Recipe of Moong Dal Halwa

Ingredients Used in Recipe for Moong Dal Halwa

1) Moong Dal (Split Dehusked Yellow Lentil) – ½ cup

2) Sugar – ½ cup or according to taste

3) Ghee/Oil – 1/4^th cup (Here we have used oil)

4) Milk – ½ liter (Full Cream Milk)

5) Khoya – 2 Table Spoons

6) Water – 1 cup

7) Kaju (Cashew nut) - 3 to 4 pieces, finely cut

8) Kismis (Raisins) – 5 to 6 pieces, finely cut

9) Cherry – 6 to 7 pieces, finely cut

10) Almond – 3 to 4 pieces, finely cut

How to Make Moong Dal Halwa at Home

• First, clean the dry Moong Dal properly by keeping it on a test sieve, so that if any dust or other contamination is present, it can be separated. Keep the dry clean dal aside.
• Now put a non- stick Karahi on a low medium flame burner. Add dry Moong Dal to it and stir it constantly till a nice aroma of fried Moong Dal starts to come out. Then switch off the burner and allow the Dal to get a little cool (but not fully cold).
• Then transfer this Dal into a dry grinder/Mixer and grind the dal into a coarse powdery form. Later take out the Moong Dal powder from the grinder and keep it in a bowl.

• Now put a deep vessel pan/Karahi on a low medium flame burner. Pour milk into it and allow it to warm, till the milk starts to boil. Then remove this pan from the burner and place a non – stick Karahi on the same burner. Now reduce the intensity of the flame to change it to low flame.
• Add good quality Ghee/Oil as described in ingredients and allow it to get a little warm. Then add powdered Moong Dal and fry it a little bit, till once again a nice aroma starts to come out. Then add 1 cup water, slowly into the deep vessel pan/karahi having the contents, and at the same time stir the Dal mixture very fast in the pan with the help of a spatula, so that any lump should not form.
• After adding water, now add boiled milk into it but keep on stirring the Dal mixture, till it acquires a liquid consistency.
   

• Then increase the flame of the burner a little bit and turn it to low medium flame.
• Stir the mixture after every 1 to 2 minutes for avoiding lump formation. In case if any lumps get formed then break it with help of a spatula, by applying a little pressure over the lump and mix nicely with the surrounding mixture. This way the Dal mixture would get dried up.
• Once the volume of the mixture will get reduced to half, then add half a cup (or according to taste and personal preference) sugar to the previous contents and stir again, till the sugar gets dissolved in the mixture.
• As soon as the sugar mixes with the previous mixture, the consistency of the mixture starts to thicken, but keep on stirring it for another 2 to 3 minutes. The process of stirring is a very essential step in making this dish.

• Next add smashed 2 tablespoons Khoya into the previous mixture and mix everything uniformly. Then switch off the burner.

• Later transfer this mixture to a greased plate and allow it to cool. The whole preparation will gradually start to solidify.
• Garnish it with finely chopped – Almond, Cashew, Raisins, and Cherry.
• This brings us to the end of the Moong Dal Halwa Recipe, as the dish is ready now for serving to your friends and family. The hot Halwa is considered by most to be tastier, but even when cold, the Moong Dal Halwa is equally attractive and mouth-watering.

Some Finer Tips in Moong Dal Halwa Recipe

• For the Recipe of Moong Dal Halwa to give the best taste it is important to keep on stirring the preparation constantly, during cooking which needs a lot of careful attention and patience.
• The Recipe for Moong Dal Halwa gives the best taste when Ghee is used for the preparation; however, as previously mentioned for some patients White Oil would be a relatively safer option (health-wise) for preparation of the dish compared to the use of Ghee.
• If a person wants to avoid Oil also in the preparation, then it can be also done. Just omit the step of putting Dal powder in Oil/Ghee for frying; the rest of the procedure can be followed just as described in the Moong Dal Halwa Recipe described above. In that case, directly add water and milk with Dal powder to the Karahi/deep vessel pan and follow the rest of the Recipe of Moong Dal Halwa, just as before.
• If anyone doesn’t like too much sweet in his food then Moong Dal Halwa Recipe described above can be changed – where sugar can be put in the Dal mixture according to an individual’s taste and choice.
• You can place the Moong Dal Halwa prepared on a plate and cut it into different shapes according to personal choice, then it gives a shape of Burfi. We hope that you would like the Moong Dal Halwa Recipe described above and will enjoy it.