Moong Dal Halwa Recipe – Dussehra Special

Moong Daal Halwa Recipe Video

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Ingredients For Moong Dal Halwa

  • ½ cup (100g) Moong Dal
  • ½ cup (100g) Ghee/Clarified Butter
  • ½ cup (100g) Sugar
  • 2 cups (480ml) Milk (boiled milk at room temperature)
  • 1 teaspoon Suji/Semolina
  • 1 teaspoon Atta/Whole wheat flour
  • 8-10 Badam/Almonds roughly chopped
  • 8-10- Kaju/Cashews roughly chopped
  • 2 tablespoon Kismish/Raisins
  • ½ teaspoon Elaichi/Cardamom powder
  • 20-22 Kesar/Saffron strands soaked in 2 tablespoon of warm water for 12-15minutes

Main Equipments Used

  • Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
  • Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Moong Dal Halwa

  1. Soak moong dal for atleast 4 hours and grind it in a mixer grinder till coarse, (don’t grind till fine paste) and do not use water while grinding, maybe a tablespoon if really needed.
  2. In a heavy bottom pan on a medium flame add ghee.
  3. After the ghee melts, add suji and atta and stir it for 2-3 minutes till slightly golden in colour.
  4. Now lower the flame and add the moong dal mixture in it. Keep stirring continuously, else it might form lumps
  5. Roast the dal for 15 minutes or till the dal gets a crumbly and sand like texture.
  6. Now add milk cook for 10-12 minutes or until the dal has absorbed the milk.
  7. Add sugar and cook for another 5-7 minutes till the sugar melts and the water is absorbed.
  8. Now add saffron water.
  9. Dal will start to release ghee. Cook till the dal gets a thick crumbly texture.
  10. Add the dried fruits like almonds, cashews, raisins and cardamom powder and mix well.
  11. Serve hot.
  12. Store it in the refrigerator in an airtight container for 4-5 days.

Recipe Notes For Moong Dal Halwa

  • Use a heavy bottom pan or preferably a non-stick pan, as moong dal has a tendency to stick to the bottom of the pan.
  • Suji and atta gives the halwa a lovely texture and prevents the moong dal from forming lumps. As lot of times when we add moong dal directly into the ghee, it may form lumps.
  • While adding moong dal always lower the flame, switch it off if needed and after mixing dal and ghee properly, switch it on again. This will prevent your dal from forming lumps.
  • Milk can be replaced with water. Or you can use half water and half milk.

Step By Step In Pictures For Moong Dal Halwa

  1. In a heavy bottom pan on a medium flame add ghee.

2. After the ghee melts, add suji and atta.

3. Stir it for 2-3 minutes till slightly golden in colour.

4. Now lower the flame and add the moong dal mixture in it. Keep stirring continuously, else it might form lumps

5. Keep stirring continuously and cook on low flame till it gets a crumbly sand like texture.

6. After sometime you will see the dal will start to separate and form granules.

7. The dal has just started to release ghee, but we have to cook it till entire ghee is released and the mixture becomes frothy.

8. The dal has released the ghee and looks good now.

9. At this point slowly add milk. Don’t put all at once else it may form lumps.

10. Cook for 10-12 minutes or until the dal has absorbed the milk.

11. Add sugar and cook for another 5-7 minutes till the sugar melts and the water is absorbed.

12. Now add saffron water.

13. Dal will start to release ghee. Cook till the dal gets a thick crumbly texture.

14. Add the cardamom powder and all the dried fruits like almonds, cashews, raisins and mix well.

15. Serve hot. Store it in the refrigerator in an airtight container for 4-5 days.

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