Moong Dal Halwa is an Indian Dessert made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.
Holi is a festival of colors which marks the beginning of the spring season. This festival celebrate the triumph of good over evil. It is also associated with the eternal love of Lord Krishna and Radha. It's a festival to play with colors, bonfire, dancing and singing and to savour in some traditional delights.
A festival is an excuse to feast. Like all Indian festivals, sweets (Indian Mithai) play very important role in holi. Add this Moong Dal Halwa to your Holi spread. This delicious recipe will add to the fun and sprit of the festivities.
Moong Dal is an aromatic and flavorful sweet. It doesn't require much ingredients but yes, it does require a lot of time and effort to make. The ingredients which you require to make Moong Dal Halwa are Moong Dal, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.
Moong Dal Halwa is a classic rich traditional dessert which is always joy to have. It is not just delicious but a filling wholesome halwa which you will love to have.
This Moong Dal Halwa was made by my Mom yesterday, it was so delicious that I just couldn’t stop myself and share the recipe with y’all. So here is it with step by step pictures.
Step by Step Method To Make Moong Dal Halwa
How To Make Moong Dal Halwa With Khoya
1. Soak Moong dal (split husked yellow lentils) in water for 4-5 hours.
2. Drain water, and rinse the moong dal until the water runs clear.
3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.
4. Melt 6-7 spoons of ghee (clarified butter) in a large wide pan over a medium flame.
5. Add the coarsely grounded dal in the pan.
6. Stir it well so that the halwa doesn't stick to the pan.
(Add more ghee in the grounded moong dal and stir.)
7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.
8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.
9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).
10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found.
11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides.
12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.
13. Serve hot Moong Dal Halwa to your family and enjoy!
Patience is a virtue as Moong Dal Halwa takes lot of time and effort to make.
If you haven’t tried this recipe yet, just give it a try and let me know in the comments below. Happy holi!!
How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya | Holi Traditional Dessert
Cooking Time: 45 minutes - 1 hour
Serves: 6-8 People
Author: The Food Root
Ingredients:
Soaking Time: 4-5 hours
For Soaking Moong Lentils
For Grinding Moong Lentils
1/2 cup water
To Make Halwa
1 cup full fat milk
2 cups water
1 cup sugar
1/2 cup khoya
chopped dryfruits (cashews, pistachios, raisins)
1 tablespoon pumpkin seeds (optional)
Method:
1. Soak Moong dal (split husked yellow lentils) in water for 3-4 hours.
2. Drain water, and rinse the moong dal until the water runs clear.
3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.
4. Melt 6-7 spoons of ghee or clarified butter in a large wide pan over a medium flame.
5. Add the coarsely grounded dal in the pan.
6. Stir it well so that the halwa doesn't stick to the pan.
7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.
9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).
10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found.
11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides.
12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.
13. Serve hot Moong Dal Halwa to your family and enjoy!
Notes:
1. Use full-fat milk to make Moong Dal Halwa more delicious.
2. Soak Moong Dal Lentils for 4-5 hours or overnight.
3. Adding khoya is optional. You can skip it if you want.
4. Add sugar as per your taste.
5. Add your choice of dry fruits and nuts in the Moong Dal halwa.
6. Add cardamom pod, husked or powdered to get the intense flavour.
