Tuesday, January 13, 2015

Moong dal halwa (Yellow lentils Desert)

Of all the halwas, Moong dal halwa is my favouirte. I just wait for the winters to make this delectable sweet which is rich in flavours.
This halwa helps us to keep our boday warm in winters, tats what our elders tell us.
This halwa requires a lot of patience while making, as the dal is cooked in ghee on low flame. The more you roast it well the more flavoursome it becomes.

Moon Dal Halwa

I guess you will get to taste this desert in alomost all the weddings and celebrations.

250gms Moong Dal
300gms (Khoya) or mawa
1 cup sugar (according to taste u can differ)
4 cups of water
1/2 cup ghee
9-10 almonds (chopped in flakes)
5-6 cashew nuts (chopped)
10-12 Raisins
2 tbsp chironji

  • Soak the moong dal in enough water for 4-5 hrs preferably overnight.
  • Take the dal, remove the water and blend the dal in the food processor.
  • Now in a kadhai, melt the ghee. Once its done add in the grinded dal in it.
  • Stir the dal well so that it does not stick to the base of the kadhai.
  • Keep on stirrimg the halwa on a low flame till the raw smells of the lentil disapperas.
  • The fat should get separated and the lentil changes its color.
  • This whole process will take around 40-45 min.
  • It can be more also.
  • In order to save some time, I roast my khoya in a separte pan.
  • For this you need to take a pan, and dry roast the khoya.
  • After 45 minutes when the lentil is cooked properly, add in the roasted khoya in it.
  • Mix them well and keep on stirring till the lentil and khoya is cooked properly.
  • In the meanwhile prepare a sugar syrup with 4cups of water and 1 cups of sugar.
  • When the sugar and water mixture starts boiling add in the halwa mixture.
  • Mix well and keep on stirring.
  • Add in the dryfuits.
  • Let it cook for 15-20 minutes
  • When the ghee starts appearing on top, this shows that the halwa is cooked well.
  • Garnish it with almond flakes.
  • Serve hot.

1 comment:

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