Moong Dal Halwa Recipe

Method17 steps · about 1 hr 20 min

1. 1

   Step 1: Rinse the half cup dry yellow moong dal three times in separate water. Soak thirty minutes, drain fully and transfer the same dal to the grinder; keep the measured cooking water for 10.

   Moongdal soaking · 30 minUses ½ cup moong dal · rinse/30 min dal soak water; drain

   
2. 2

   Step 2: Blend it to a almost smooth but very slightly coarse texture. Scrape the sides and blend. If needed you may sprinkle little water if your grinder gets jammed.

   Uses scant grinding water only if the grinder jams · same half cup dry dal after thirty minutes soaking

3. 3

   Step 3: To a heavy bottom nonstick pan, add 6 tbsps ghee and heat it.

   Uses 6 tbsp ghee

4. 4

   Step 4: Add semolina (½ tbsp) and fry for about a minute until it gets roasted well.

   Uses ½ tbsp semolina · same initial fat

   
5. 5

   Step 5: Add only the same ground dal from 2 to the heated ghee/optional semolina from 4. Stir constantly to incorporate it.

   Uses same blended dal · same heated fat and optional semolina

6. 6

   Step 6: Keep the flame to medium. Continue stirring & frying.

   Uses same batch, no fresh dal

   
7. 7

   Step 7: After the initial ten to fifteen minutes frying, the same dal mixture becomes crumbly with small lumps. Continue the next phases until fully golden and aromatic; this initial time is not the entire frying endpoint.

   Initial crumbly dal frying only · 15 minUses same continuously stirred batch

8. 8

   Step 8: Begin to break down the lumps and continue to fry on a low flame.

   Uses same initial ten-to fifteen minutes frying

   
9. 9

   Step 9: When the moong dal is done frying, you will begin to smell it good and it turns to deep golden color.

   Uses same batch continued until done

   
10. 10

    Step 10: Slowly stir the separate half cup cooking water into the same fully roasted dal with either half cup room-temperature milk or its separate half cup water replacement, not both. Add optional saffron (1 pinch).

    Uses ½ cup water · half cup milk only if water replacement omitted · half cup additional water only replacing milk · 1 pinch saffron · same fully roasted batch

    
11. 11

    Step 11: Cook stirring and ensure there are no lumps.

    Uses same batch with one selected liquid choice

    
12. 12

    Step 12: The entire liquid will be absorbed soon.

    Uses same fully incorporated liquid

13. 13

    Step 13: When the mixture turns thick add sugar (6–8 tbsp) and continue. The mixture turns gooey and then turns thick like a mass.

    Uses 6–8 tbsp sugar · same batch ready for sugar

    
14. 14

    Step 14: Add only the separate optional extra two tablespoons finishing ghee if needed to make stirring easier; do not add another six tablespoons. Choose half teaspoon cardamom or the separately listed half teaspoon rose water. No extra cooking water is required at this phase.

    Uses 2 tbsp ghee · half teaspoon cardamom only if rose water omitted · half teaspoon rose water only instead of cardamom · same batch after sugar

    
15. 15

    Step 15: Mix and cook till the moong dal halwa begins to leave the sides of the pan.

    Uses same batch

    
16. 16

    Step 16: Dry-toast the chopped six almonds and six pistachios separately until crunchy, then garnish the same finished halwa.

    Uses 6 almonds · 6 pistachios · same cooked halwa

17. 17

    Step 17: Serve moong dal halwa hot or warm.

    Uses same finished batch