Moong Dal Halwa is a classic dessert widely made in Rajasthan during the winters. It’s a very rich with loads of ghee and dry fruits and is made especially a part of festive cuisines or weddings.
The Moong Dal Halwa requires lots of patience and muscle work and also loads of ghee to come together. Be prepared to make it only if you have the time and the patience. But I can assure you that the end result will be worth all the efforts.
Moong Dal(without skin) – 1 cup
Ghee – 1 cup/200gm
Semolina/Sooji – 1tbsp/10gms
Besan – 1 tbsp/10 gms
Sugar – 1 cup/200gms
Water – 1 cup/200ml
Saffron – few strands
Cardamom powder – 1/2 tsp
1 – Wash and soak moong dal for 4-6 hours.
2 – Drain the water and add the dal in a grinder and grind it to a fine paste. Use little or no water to make the dal into a fine paste.
3 – Heat a pan add ghee. Add sooji and besan, cook on low heat till it turns lightly brown.
4 – Turn the heat to low and let the ghee cool down a bit. Now add the ground dal and stir. On very low heat cook the dal till it starts to brown. As the dal will get cooked it will get a sandy texture.
5 – In another pan add water, sugar, saffron and cardamom powder. Give a boil to dissolve the sugar and turn off the heat and remove.
6 – Once the dal is evenly browned add the sugar syrup. Cook till the dal till it absorbs all of the syrup. Add chopped nuts. Stir, remove and serve hot.