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Moong Dal Halwa Recipe: Rich, Traditional Indian Dessert Recipe

Recipe By Slurrp Editorial
As a dessert, moong dal halwa is very adaptable, as it can easily turn a humble pantry staple into something wonderfully indulgent. Slow-roasted pulses, here moong dal, team up with the experienced likes of ghee, sugar, and milk to create a memorable culinary sweet treat: a rich halwa with a nutty aroma and soft, grainy texture. It takes patience at the stove, but that golden, fragrant finish makes all the stirring worthwhile. Serve it warm with a scattering of nuts for a truly festive desi dessert.
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Moong Dal Halwa Recipe: Rich, Traditional Indian Dessert
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Ingredients for Moong Dal Halwa Recipe: Rich, Traditional Indian Dessert Recipe

  • 1/5 cup split yellow moong dal
  • As required ½ cup ghee
  • As required ¾ cup sugar
  • 0.40 cups Full-fat milk
  • 1/5 cup Water
  • As required ½ teaspoon Cardamom powder
  • 0.40 tablespoons chopped almonds
  • 0.40 tablespoons chopped cashews
  • 1/5 tablespoon Raisins
  • 1/5 tablespoon Pistachios
  • As required Chopped
  • 1/5 tablespoon Ghee
  • As required for roasting the nuts

Directions: Moong Dal Halwa Recipe: Rich, Traditional Indian Dessert

  • STEP 1.Rinse your moong dal thoroughly until the water runs mostly clear. Then soak it in enough water for 3–4 hours.
  • STEP 2.Drain the soaked dal well. Now grind it into a coarse paste without adding too much water. The slightly grainy texture is important for the finished halwa.
  • STEP 3.Heat ghee in a heavy-bottomed kadai over low to medium heat. Time to add the ground moong dal and start stirring continuously.
  • STEP 4.Now patience is key. Roast your dal for 20–30 minutes, stirring frequently so it does not stick or burn. The mixture will initially feel heavy and pasty, but will gradually start loosening as the dal cooks. Continue until it turns golden and develops a deep, nutty aroma.
  • STEP 5.In the meantime, in a separate pan, warm your milk and water. Carefully add this mixture to the roasted dal once golden, stirring continuously to prevent lumps and spluttering.
  • STEP 6.Continue cooking over medium-low heat, stirring regularly. The dal will absorb the liquid and become thick, glossy, and soft.
  • STEP 7.Then stir in your sugar or other sweetener of choice and continue cooking. The mixture will loosen again as the sugar melts, so keep stirring until the halwa thickens and the ghee begins to release around the edges.
  • STEP 8.Now mix in the cardamom powder, raisins, almonds, cashews, and pistachios. Continue to cook for another 3–5 minutes.
  • STEP 9.Once the halwa is glossy, rich, and pulls away slightly from the sides of the kadai, turn off the heat. Serve warm, garnished with a few extra chopped nuts.
Nutrition
value
729
calories per serving
38 g Fat19 g Protein80 g Carbs5 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    19g
  • Carbs
    80g
  • Fiber
    5g

MacroNutrients

  • Carbs
    80g
  • Protein
    19g
  • Fiber
    5g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    81mg
  • Iron
    3mg
  • Vitamin A
    55mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    159mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    213mg
  • Manganese
    2mg
  • Phosphorus
    340mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial