Rajasthani
Moong Dal Halwa
- Duration: 60 minutes
- Serves: 4 people
-
Spice Level: Zero
Authenticity Slice
Moong Dal Halwa is best when cooked on a slow flame. To get the authentic flavour, use only desi ghee and stir the halwa frequently to keep it from sticking to the kadhai.
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Trivia Tadka
This sweet winter delicacy is a staple in Rajasthan as it helps fight the bitter desert cold. Considered auspicious, this rich dish was offered to the Gods as prasad and then eaten. Today, Moong Dal Halwa is a quintessential dessert at Rajasthani weddings and other special celebrations.
Ingredients
- Yellow moong beans (peelee moong dal), washed and soaked for at least 5 hours (1 cup)
- Ghee (½ cup)
- Sugar (1 cup)
- Water (3 cups)
- Green cardamom (hari elaichi), crushed (6 pods)
- Almond (badam), thinly sliced (2 tbsp)
- Saffron (kesar), soaked in half cup warm milk (a few strands)
Method
- Drain all the water from the soaked moong dal and wash it under running water. Drain thoroughly and grind the dal to a very fine paste in a mixer-grinder.
- Keep checking the consistency of the paste by rubbing between your index finger and thumb to ensure that it is not grainy.
- Heat the ghee in a non-stick kadhai on high flame.
- Add the dal paste and stir to ensure that the ghee and dal paste are mixed homogeneously.
- Keep stirring so that the dal does not stick to the pan. Lower the flame after 5 minutes. Continue to cook, stirring occasionally.
- In the meantime, mix the sugar in the water and bring to a boil. Lower the flame and simmer, stirring continuously, till the syrup thickens.
- Add the crushed elaichi and simmer for a few seconds more, then take the syrup off the flame.
- When the dal changes colour, giving off an aroma, and the ghee separates from the halwa, add the sugar syrup and stir to ensure there are no lumps.
- Keep stirring till the syrup is completely absorbed.
- Fold in the kesar milk and mix. Continue cooking on a low flame, stirring, till the halwa becomes completely dry.
- Serve hot garnished with badam slivers.
