Moong Dal Halwa -An exotic and mouth-watering dal halwa dessert recipe made with split green gram and sugar. it is one of the popular delicacies from northern Indian cuisine.
Moreover, halwa or lentil-based sweets or dessert recipes are very common across India and are made for different purposes. However, there are some lentil-based sweets and desserts that are seasonal and are only made during that season. One such seasonal lentil sweet or dal sweet is the moong dal halwa, known for its moist and flaky taste.
In India, this special halwa is prepared on very auspicious days like some imp festivals or pujas and is a very popular delicacy for Indian marriages also.
Moong dal is soaked and grounded to form a coarse paste and later dried in the pan to form thick and dry lumps. the moisture is held during this process to make it light and juicy. moreover, the proportions of sugar and ghee involved in this process are significantly low and thus make it a very unique halwa recipe. in addition, it can be served warm or chilled to make it more versatile. I personally like the combination of warm halwa with gulab jamun or ice cream.
Finally, I would like to suggest you few more recipes from my blog
MOONG DAL KA HALWA ‘A TRADITIONAL INDIAN SWEET’Course: DessertCuisine: IndianDifficulty: Medium
Moong dal ka halwa is made with lintel and flavoured with cardamom and almonds. It’s a perfect winter dessert to indulge in.
1½ cup Moong Dal / yellow lintel, soaked
3/4 cup Mawa, well crumpled
1 cup Sugar
1½ litre Milk
1/2 tsp Saffron, soaked in a little milk
5 Cardamoms, powdered
6 tbsp Ghee
- Grind the Moong dal coarsely. Heat the ghee and fry the dal till golden. (add 1tbsp of besan before moong dal to avoid sticking)
- Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the heat and keep aside.
- Make sugar syrup of one thread and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin slivers of blanched almonds.