Moong Dal Halwa


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A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi and Diwali and it even features on wedding menus. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.

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Serves 4 to 6.
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1 cup yellow moong dal (split yellow gram)
1 cup milk, warmed
1 1/4 cups sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
6 tbsp ghee

For the garnish
2 tbsp sliced almonds (badam) and pistachios

  1. Soak the moong dal in water for 3 to 4 hours.
  2. Drain and grind to a coarse paste using very little water.
  3. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
  4. Melt the ghee in a broad non-stick pan.
  5. Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
  6. Add in the warm milk and 1 cup of warm water and cook, stirring continuously till all the moisture has been absorbed.
  7. Add the sugar and cook on a slow flame till the ghee separates.
  8. Add the saffron and cardamom powder and mix well.
  9. Garnish with slivers of almonds and pistachios. Serve hot.

  1. If the moong dal paste has excess water after grinding, drain it out through a strainer.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 28 Oct 11 03:43 PM

Perfect one could believe that it is homemade halwa..and it delighted my mum with the thought that her daughter can make moong dal halwa much better than hers...