Moong Dal ka Halwa

Moong Dal ka Halwa Recipe | Vegetarian Dessert from Central India

Region / culture: Central India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Moong Dal ka Halwa is a traditional Indian dessert made from moong dal (split green gram), milk, sugar, and ghee. It is a rich and decadent sweet dish that is often served during special occasions and festivals.

History

Moong Dal ka Halwa has been a popular dessert in Indian cuisine for centuries. It is believed to have originated in the northern regions of India, where moong dal is a staple ingredient in many dishes. The dish has since spread to other parts of the country and is now enjoyed by people all over India.

Ingredients

1.5 cups of soaked moong dal
1.5 liters of milk
1 cup of sugar
0.75 cups of well crumpled mawa
0.5 tsp of saffron soaked in a little milk
5 cardamoms, powdered
6 tbsp of ghee

How to prepare

Grind the moong dal coarsely.
Heat ghee in a thick-bottomed pan and fry the dal until golden.
Add milk and cook until the milk has been absorbed.
Add mawa and cook on low heat, stirring continuously until the dal and mawa are well blended. Remove from heat and set aside.
Make a sugar syrup of one thread consistency, and add saffron and cardamom powder to it.
Add the fried dal to the syrup and stir quickly until it mixes well.
If desired, you can add thin slivers of blanched almonds.

Variations

You can add a handful of raisins or chopped nuts like cashews and pistachios for added texture and flavor.
For a healthier version, you can reduce the amount of sugar and ghee used in the recipe.
You can also add a pinch of saffron strands for a more luxurious flavor.

Cooking Tips & Tricks

Make sure to soak the moong dal for at least a few hours before cooking to ensure that it cooks evenly and becomes soft.

- Stir the halwa continuously while cooking to prevent it from sticking to the bottom of the pan and burning.

- Use a thick-bottomed pan to cook the halwa to prevent it from scorching.

- Adjust the amount of sugar according to your taste preferences. You can also use jaggery as a healthier alternative to sugar.

Serving Suggestions

Serve Moong Dal ka Halwa warm, garnished with slivered almonds and a sprinkle of cardamom powder. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

The key to making a delicious Moong Dal ka Halwa is to cook the dal until it is well blended with the mawa and sugar, resulting in a creamy and rich texture.

Ingredient Substitutions

If you don't have mawa, you can substitute it with khoya or evaporated milk. You can also use coconut milk as a dairy-free alternative to regular milk.

Make Ahead Tips

You can prepare the Moong Dal ka Halwa in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Serve the Moong Dal ka Halwa in individual bowls or dessert cups, garnished with a sprinkle of chopped nuts and a drizzle of honey or maple syrup for added sweetness.

Pairing Recommendations

Moong Dal ka Halwa pairs well with a hot cup of masala chai or a refreshing glass of lassi. It can also be served alongside other Indian sweets like gulab jamun or jalebi.

Storage and Reheating Instructions

Store any leftover Moong Dal ka Halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop until warm before serving.

Nutrition Information

Calories per serving

One serving of Moong Dal ka Halwa contains approximately 350 calories.

Carbohydrates

One serving of Moong Dal ka Halwa contains approximately 45 grams of carbohydrates.

Fats

One serving of Moong Dal ka Halwa contains approximately 20 grams of fats.

Proteins

One serving of Moong Dal ka Halwa contains approximately 10 grams of proteins.

Vitamins and minerals

Moong Dal is a good source of vitamins and minerals, including iron, magnesium, and vitamin B6.

Alergens

This recipe contains dairy (milk and mawa) and nuts (almonds), which may be allergens for some individuals.

Summary

Moong Dal ka Halwa is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as an occasional treat.

Summary

Moong Dal ka Halwa is a delicious and indulgent Indian dessert made from moong dal, milk, sugar, and ghee. It is a rich and creamy sweet dish that is perfect for special occasions and festivals. Enjoy this decadent treat in moderation for a taste of traditional Indian cuisine.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Moong Dal ka Halwa. It was many years ago when I stumbled upon it in an old cookbook that belonged to my mother. The simplicity of the ingredients intrigued me - just moong dal, ghee, sugar, and some nuts and cardamom for flavor. I had never heard of this dish before, but something about it called out to me, urging me to give it a try.

I remember the first time I attempted to make Moong Dal ka Halwa. I soaked the dal overnight, then ground it into a fine paste. As I heated the ghee in a pan and added the dal paste, the kitchen was filled with a rich, nutty aroma that made my mouth water. I stirred the mixture constantly, watching as it slowly turned a deep golden brown.

I added the sugar and let it melt into the dal, creating a sticky, sweet syrup that clung to the back of my spoon. Finally, I tossed in some crushed cardamom pods and a handful of chopped nuts, giving the halwa a burst of flavor and texture.

When I took my first bite of the finished dish, I was transported to a place of pure bliss. The creamy, nutty dal combined with the sweet, fragrant sugar was a symphony of flavors on my tongue. I couldn't believe that something so simple could be so incredibly delicious.

As I continued to make Moong Dal ka Halwa over the years, I learned to tweak the recipe to suit my own tastes. Sometimes I would add a pinch of saffron for a touch of luxury, or stir in some milk to make it creamier. Each time I made it, I felt a sense of pride and accomplishment, knowing that I had mastered a dish that was once foreign to me.

I soon discovered that Moong Dal ka Halwa was a favorite among my family and friends. Whenever there was a special occasion or celebration, they would request that I make a batch of the sweet, indulgent dessert. It became a tradition in our household, a dish that brought us all together and created lasting memories.

Over the years, I have shared the recipe for Moong Dal ka Halwa with anyone who was willing to listen. I have passed it down to my children and grandchildren, hoping that they will continue the tradition and keep the dish alive for generations to come.

As I sit here now, looking back on the journey that led me to discover Moong Dal ka Halwa, I am filled with gratitude. Gratitude for the simple pleasures of cooking and sharing a delicious meal with loved ones. Gratitude for the joy that comes from creating something beautiful and delicious out of humble ingredients. And most of all, gratitude for the memories that this dish has given me, memories that I will cherish forever.