Moong Dal Halwa is originated from Rajasthan.It is a classic delicious dessert; which is served in Rajasthan every party/wedding. Now a days it has become popular all over India. Many people says it is very hard to make this but I would say it is very simple with some tricky steps. I have not used any besan/semolina here because I do not want to change authenticity and taste of Moong Dal Halwa.
Ingredients (For 2-3 serving)
- Moong dal – 1 cup (Soaked for 3 hours)
- Saffron – a few stands
- Milk – 1 tsp
- Ghee – 2 to 3 tbsp
- Sugar – 1/2 cup
- Water – 1/2 cup
- Cashew nut – 7 to 8
- Cashew nut powder – 1 tbsp
- Cardamom powder – 1/2 tsp
Step 1 – Wash and soak yellow moong dal in sufficient water for 3 hours. After 3 hours take dal in grinder and just add 1 tbsp water and grind it,make coarse paste keep aside. Take milk and dissolve saffron inside then keep aside.
Step 2 -Take dal in any muslin cloth/cotton cloth and knot it tight, all liquid come out and dal become dry. Take dal in plate and spread it. Doing this way so that dal will absorb less ghee and roasting period will be also decrease.
Step 3 – Heat nonstick pan, add ghee then add dal and roast it in medium flame for 10 to 12 minutes till all grain gets separated and dal look golden brown with continuously stirring.
Step 4 – Take other pan , add 1/2 cup sugar and 1/2 cup water. Boil it then add saffron milk, cardamom powder then mix it proper. Add roasted moong dal keep stirring for 2-3 minute till it gets mixed properly. After that cover it and cook in low flame for 5-7 minutes. Post 7 minutes dal absorbs all sugar syrup and become soft.
Add cashew nut & powder then mix it properly. Serve hot 🙂
- Cashew nut powder gives rich flavor to halwa. Highly recommended to use this.
- You can add mawa along with cashew nut for more flavor mix and cook for 1 to 2 minutes and serve.