Saturday, June 24, 2017

Moong Dal Halwa

Moong Dal Halwa is usually prepared in winter in north India. The halwa is delicious and needs ingredients that are always available in an Indian kitchen pantry. In spite of the effort and patience it takes, you will prepare this halwa again and again; I bet!


Moong Dal/Beans, split & de-husked - 1 cup
Saffron - 10 strands
Warm Milk - 2 tablespoons
Ghee - 3/4 cup + 2 teaspoons
Sugar - 1 cup (if you prefer sweeter, add 1/4 cup more)
Whole Milk - 1 1/2 cups
Water - 1/2 cup
Cardamom Powder - 1 teaspoon
Salt - a pinch
Raisins - 12
Cashew nuts, chopped - 2 tablespoons
Almonds, slivered - 2 tablespoon


  1. Wash moong dal thoroughly and soak in enough water for about 5-6 hours or overnight.
  2. Drain water from soaked dal and pulse it into coarse paste without adding any water.
  3. Soak saffron strands in warm milk.
  4. Take 2 teaspoons ghee in a pan, add raisins and chopped cashew nuts. Saute until the cashew nuts brown slightly. Transfer the nuts into a small bowl.
  5. Now take 3/4 cup ghee in the same pan, add the prepared dal paste and stir fry on medium heat for about 20 minutes until it loses its rawness.
  6. Meanwhile boil milk, add sugar, water and simmer until the sugar melts.
  7. Pour milk, cardamom powder, salt and saffron milk to the fried dal, stir well on medium heat such that there is no lump.
  8. Stir the mixture continuously until all the milk is absorbed and the mixture comes together like a lump.
  9. Add fried raisins, cashew nuts and slivered almonds.
  10. Mix well, transfer into a bowl.
  11. Serve hot or refrigerate in an air-tight container to use within 1-2 weeks.
  1. Drain out the water completely before pulsing it into a coarse paste.
  2. Ensure the flame is set medium always.
  3. If you want to reheat the halwa, mix little milk to the halwa and then reheat.
  4. This halwa tastes the best when served hot.


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