Moogdal Halwa

Sweets 263 Last Update: Dec 24, 2019 Created: Dec 24, 2019
Moogdal Halwa Moogdal Halwa
  • Serves: 5 People
  • Prepare Time: 6 HRS
  • Cooking Time: 1 HR
  • Calories: 555
  • Difficulty: Easy
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moong dal halwa recipe with step by step photos. moong dal halwa is an addictive and delicious halwa variety made from mung lentils and ghee (clarified butter). it is a popular and rich halwa recipe from north india.

moong dal halwa is usually made on celebratory or festive occasions like holi, diwali, marriages etc.

for this halwa recipe i referred a book on the cuisine of uttar pradesh. the whole process takes a lot of time and work from the hands. you have to stir and stir and stir. this is the first time i made this halwa. i was avoiding making the halwa all the times for obvious reasons.

Ingredients

Directions

  1. soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
  2. drain and then grind the moong dal to a smooth paste with 1/4 or 1/3 cup water.
  3. melt ghee in a non stick pan. add the ground moong dal. stir well
  4. keep on stirring the halwa on a low to medium flame. the halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. so till then you have to stir and cook the halwa.
  5. the halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. break the lumps while stirring.
  6. meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar. keep this pan on the stove top and stir so that the sugar dissolves. on a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.
  7. the moong dal mixture should reach a granular consistency before you add the hot milk mixture. you should get a fried aroma from the mung lentils and the color should become a light golden. the fat also should get separated.
  8. when the milk mixture comes to a boil, add it to the fried mung lentils.
  9. the mixture sizzles, so be careful while adding the hot milk and water mixture.
  10. stir well. simmer and cook stirring often.
  11. the liquid should get absorbed and once again you will see the ghee getting separated.
  12. lastly add cardamom powder, chopped pistachios and raisins.
  13. serve moong dal ka halwa hot. you can also garnish with some pistachios and serve.

Moogdal Halwa



  • Serves: 5 People
  • Prepare Time: 6 HRS
  • Cooking Time: 1 HR
  • Calories: 555
  • Difficulty: Easy

moong dal halwa recipe with step by step photos. moong dal halwa is an addictive and delicious halwa variety made from mung lentils and ghee (clarified butter). it is a popular and rich halwa recipe from north india.

moong dal halwa is usually made on celebratory or festive occasions like holi, diwali, marriages etc.

for this halwa recipe i referred a book on the cuisine of uttar pradesh. the whole process takes a lot of time and work from the hands. you have to stir and stir and stir. this is the first time i made this halwa. i was avoiding making the halwa all the times for obvious reasons.

Ingredients

Directions

  1. soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
  2. drain and then grind the moong dal to a smooth paste with 1/4 or 1/3 cup water.
  3. melt ghee in a non stick pan. add the ground moong dal. stir well
  4. keep on stirring the halwa on a low to medium flame. the halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. so till then you have to stir and cook the halwa.
  5. the halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. break the lumps while stirring.
  6. meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar. keep this pan on the stove top and stir so that the sugar dissolves. on a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.
  7. the moong dal mixture should reach a granular consistency before you add the hot milk mixture. you should get a fried aroma from the mung lentils and the color should become a light golden. the fat also should get separated.
  8. when the milk mixture comes to a boil, add it to the fried mung lentils.
  9. the mixture sizzles, so be careful while adding the hot milk and water mixture.
  10. stir well. simmer and cook stirring often.
  11. the liquid should get absorbed and once again you will see the ghee getting separated.
  12. lastly add cardamom powder, chopped pistachios and raisins.
  13. serve moong dal ka halwa hot. you can also garnish with some pistachios and serve.

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