Thursday, 10 July 2014

Moong dal halwa | Split yellow gram pudding

How to make Moong Dal Halwa | Split yellow gram pudding

Moong dal halwa is an authentic Rajasthani recipe which is relished by everybody. It rules the wedding dessert menu in North India. It is also made on festivities like Holi and Diwali in India. It can be refrigerated for few weeks. You can have it after lunch or dinner for a sweet dish.

Lets start with the recipe :


Moong dal halwa, halwa, dal halwa
Moong Dal Halwa


Recipe Type : Dessert, Sweet
Cuisine : Rajasthani

Preparation Time Cooking time Total Time Yield
20 minutes 40 minutes1 hour  Serves 4 


Ingredients :

  • 1 cup moong dal (Split yellow gram)
    Preparation of moong dal halwa
  • 1 cup desi ghee (clarified Butter)
  • 1 cup milk
  • 3 cups of water
  • 1 cup sugar/sugar free
  • 8 raisins
  • 8 broken almonds
  • 3 broken cardamom
  •  Saffron 

Preparation :
Preparation of moong dal halwa

  1. Wash and soak moong dal in water for 4 to 5 hours or you can soak it overnight
  2. Grind moong dal and make it a smooth paste by adding little water
  3. Take a muslin cloth and drain all water from grinded moong dal
  4. Heat ghee in a non-stick pan and add grinded drained moong dal in it
  5. Stir often on low flame till the raw aroma of moong dal disappear completely
  6. First it is gonna be in the form of paste, then lumps will be formed, make sure to break lumps and then ghee and dal will start separating.
  7. When the mixture turns golden brown and raw aroma of dal disappear, and ghee and dal are separated, it is done. keep it aside.
  8. Take another pan and add 1/2 cup of water, 1 cup milk, broken cardamoms, and saffron in it
  9. Add 1 cup sugar in it
  10. Boil and keep it aside
    Preparation of moong dal halwa
  11. Add this sugar syrup in the moong dal mixture we kept aside
  12. Add remaining water in the same too
  13. Stir it for 10 more minutes on low flame and it is done
  14. Garnish it with saffron, broken almonds and raisins
  15. Serve Hot and refrigerate the remaining halwa for later.


Moong dal halwa, halwa, dal halwa
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Note : 
  1. Draining water from grinded moong dal is important otherwise it will take more time to dry the water while roasting
  2. Do take non-stick pan for roasting the paste as it is sticky and will stick to tawa

You can also checkout recipes like Sooji HalwaRabdi


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