Moong Dal Halwa is a delicacy of the state of Rajasthan, a popular North Indian dessert. This is made during severe winters. After eating on winter evenings, the fun of roasted moong dal pudding is different. Moong dal or split green gram paste is sautéed in ghee on low heat till it goes fragrant and a beautiful golden brown in colour. The fruit of this laborious process is a sweet, rich and creamy moong dal halwa Let’s make Moong Daal ka Halva today
1 cup Moong dal/split husked yellow mung lentils
1 -1/2 cup Sugar
9 to 10 tbsp Desi ghee/clarified butter
1/2 tbsp Cardamom Powder
1/2 cup water
Dry fruits of you choice (I have used sliced or chopped or 10-12 sliced almonds)
1. Wash and soak dal in water for 5-6 hours and grind coarsely, in a food processor or a grinding stone and keep aside.
2. Take ghee in a heavy-bottom non stick pan and heat.
3. Add dal and fry on low flame until golden brown.
4. Stir well to avoid sticking in the pan on low flame.
5. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step.
6. First, the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. So stir well continously..
7. Cook the dal for at least one hour on a low flame stirring continuously it gets a nice golden color and the ghee starts to leave from the dal.
8. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well, Cook well until the sugar melts.
9.Cook over low heat till the liquid is absorbed, and once again stir-fry till the fat separates.
10. Add dry fruits and cook for 5 minutes.
11. When the ghee is leaving out the moong dal, finally, add some cardamom powder and mix well. Garnish with Almonds..
12. Serve hot!!
Note** – I would suggest 1.Add few drops of ghee while grinding dal to prevent from sticking to pan while stirring in initial stage and 2.To use non stick pan or kadai to make this moong dal halwa..