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Moong Dal Halwa

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Time35 Min
DifficultyIntermediate
Serves3

Moong Dal Halwa is a classic North-Indian dessert that is typically prepared during the winter season in the Indian sub-continent. It is also one of the most popular moong dal recipes in the country when it comes to sweets. This modest sweet is made with soaked and grounded Moong dal and has its roots as an exotic Rajasthani dessert. The creamy, delicious dessert is perfect for your festivals tha ... t come during the winter seasons and is most preferred during Dasara / Diwali festivals. This is because, like any typical dessert that is made from grains, this dish too is prepared with generous amounts of ghee that will help your body store essential fats during the winter. The moong dal halwa recipe also has other ingredients like nuts, sweetener, and cardamom that provide heat to the body. The recipe is also a refreshing version of the suji halwa. Over the course of time, this classic moong dal sweet has evolved in many ways to suit different palates. The ingredients of Moong Dal halwa can be changed to suit your preferences, and this may alter the calorie value of the dessert. This may also increase or decrease the time required to make this dish. Some people add a lot of nuts or make a healthier version by using jaggery instead of sugar. However, the classic moong dal ka halwa recipe involves soaking and grinding the moong dal and then cooking it with generous amounts of ghee, sugar, and cardamom.

Nutrition Info. (per serving)

ProteinFatCarbsFibre287 Cal287 Cal287 Cal287 Cal
  • 9gProtein
  • 8gFat
  • 44gCarbs
  • 3gFibre

Ingredients

Dry Grocery

Yellow Moong Dal

Yellow Moong Dal

0.5 cups

Jaggery Powder

Jaggery Powder

0.5 cups

Cardamom Powder

Cardamom Powder

1 teaspoon

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

12 pieces

Other

Ghee

Ghee

2 tablespoons

Water

Water

1.5 cups

Directions

1Dry roast the moong dal over a slow flame until the rawness disappears. Once slightly toasted, cool it down and grind to make a coarse powder.
2Heat a little ghee in a Kadai and roast the cashew nut till it turns a golden colour. Set aside.
3In the same pan, add the remaining ghee and roast the moong dal on a low flame. Cook till it absorbs ghee and releases a nutty aroma. Add cardamom powder and mix well.
4Gradually add water to the halwa. Mix well to avoid lumps. Add jaggery powder and cook for another 10 minutes.
5Once done it will be dark in color. Turn off the flame and plate the halwa in the desired bowl
6Garnish with toasted cashew nuts. Serve warm.

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We hope you had fun making it! Enjoy the meal.