Moong Dal Ka Halwa is a very popular in North India especially during winter season and in marriages. This traditional, delicious and rich in test dessert is loved by everyone. Moong dal halwa is very easy to make but it takes little extra time and energy to prepare it. So I suggest making it in large quantity and storing it in fridge and/or freezer for enjoying it for long time. You can re-heat and it tastes just like fresh from the stove. You can make moong dal halwa in any pan but I suggest making it in non-stick pan as it tends to stick to the pan while cooking. You have to stir it almost continuously as it may burn fast.
Ingredients
- ½ cup Moong Dal
- 1 cup Milk
- ½ cup Ghee
- ½ cup Sugar
- 1 tbsp Almond flakes
- 10 nos Cashew
- ¼ tsp Cardamom Powder
Recipe Steps
-
ROASTING DAL
Take the moong dal in a heavy bottomed pan and dry roast till we get nice aroma and the color of the dal starts to change. -
GRINDING PROCESS
Cool the roasted dal and grind it to slightly coarse powder. -
HEAT MILK
Take a cup of milk in a sauce pan and heat the milk. No need to boil the milk. -
COOK WITH GHEE
Heat ghee in a pan. Add the powdered moong dal and stir continuously to avoid lumps. Add cashews and almonds and let the nuts also get roasted in ghee -
COOK WITH MILK
Now to the roasted dal and nuts, add the hot milk and stir well. The dal will quickly get cooked and the ghee will separate immediately. -
SWEETEN HALWA
Add sugar and mix well. Initially, the halwa tends to loosen the consistency but within a minute, the halwa starts to thicken and ghee will starts to separate. Add cardamom powder and mix well. Switch off the flame . Take the halwa in a serving bowl.
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