Moong Daal Halwa

A sweet dish from the heart of Marwar. Moong daal Halwa is a popular sweet dish made on various occasions in families. Festivals have this Halwa as one of the main sweet dishes.

This is one of my most favorite sweets and Making it perfectly took a little while. I searched loads of recipes and tried recipes shared by friends, but either they were too time consuming or never came out tasting perfect.

Going through trials and errors, I finally came up with this recipe which is easy to make, less time consuming and tastes perfect as well. Moong daal Halwa has a long shelf life. It can be frozen for up to 3 months and in the refrigerator for up to 2 weeks.

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Moong Daal Halwa

Moong daal Halwa

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Rating: 5
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Cuisine

Indian

Prep Time

8 hours

Cook Time

50 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 cups Moong daal
• 1.5 cups Ghee
• 2.5 cups Sugar
• 1 tsp cardamom powder
• 1/4 tsp saffron strands
• 2 cups Khoya Powder You can also use grated Khoya
• 1.5 cups Water
• 1/2 cup Almonds + Pistachios chopped, to Garnish
• 3 No. Silver leaves Optional

Cuisine Indian Prep Time 8 hours Cook Time 50 minutes Servings people MetricUS Imperial Ingredients 2 cups Moong daal 1.5 cups Ghee 2.5 cups Sugar 1 tsp cardamom powder 1/4 tsp saffron strands 2 cups Khoya Powder You can also use grated Khoya 1.5 cups Water 1/2 cup Almonds + Pistachios chopped, to Garnish 3 No. Silver leaves Optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Wash the Moong daal properly and soak it in hot water for at least 4-5 hours, though soaking overnight is always better.

   
2. Grind the daal coarsely.

   
3. Add ghee to a pan. Once it melts, add the daal. Cook for around 15 minutes on low to medium heat, stirring continuously.

   
4. Add cardamom powder and stir. By this time you will start smelling the fragrance of the roasted daal and you will also see the ghee oozing out a little.

   
5. In another pan, prepare the sugar syrup by mixing water with sugar and saffron strands. Heat till all the sugar dissolves and turn off the heat.

   
6. Add the dry khoya powder and mix it well with the daal.

   
7. Now add the sugar water. Please be careful when adding the sugar water since it splutters, therefore this has to be done carefully and slowly.

   
8. Keep stirring till all the water dries up and you see the ghee leaving the sides.

   
9. Once the Halwa reaches its desired consistency, add the dry fruits.

   
10. Garnish with silver leaf. Serve warm.