Moong Dal Halwa Recipe is one of my favorite Indian desserts, the goodness of ghee, nuts, saffron and milk makes it a perfect festive dessert. Moong Dal Halwa is an easy to make dessert but requires a lot of patience; it is the only mantra to make flawless Halwa. This dessert is a regular feature in my festive menu and never seems to go out of trend; even today I relish it with the same child like enthusiasm and still couldn’t wait for next time to make it.
Diwali entertaining and get together with friends and family spruced up this weekend, few friends of him have come all the way from Tokyo to enjoy the festival of lights, I invited them for a traditional Indian lunch, to my surprise they loved the spiced up curries, fragrant bread, and rich desserts. And yes “his” schedule permitted him to arrange the lights for Diwali in the house, help me with some decoration arrangements and festive shopping, so not much left in my planning list for now except some last minute errands to be completed.
This week I have taken leverage of Diwali and excused myself from all the professional assignments and deadlines but I know soon after Diwali I will be all crushed up under the workload. So till Diwali, I take your leave and hope you have a Happy & Safe Diwali with your family and loved ones. Try desserts and snacks recipes from the blog for Diwali and would love to hear from you how your sweets/desserts turned out.
Moong Dal Halwa Recipe
1 Cup yellow moong dal, skinned
1 ½ Cup full cream milk, warm + 2 tbsp
⅓ Cup ghee (clarified butter)
½ Cup sugar
4 – 5 cardamom pods, crushed
A pinch of saffron
For the garnish
Slices of pistachio, almonds
Clean, wash and soak the moong dal in water for 3 to 4 hours.
Drain and grind to a coarse paste using 2 – 3 tbsp of water. If the moong dal paste has excess water after grinding, drain it out through a strainer and keep aside for sometime.
Dissolve the saffron in 2 tbsp of warm milk and keep aside.
Melt the ghee in a heavy-bottomed pan over low heat.
Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown. This takes about 15 – 20 minutes.
The moong dal paste will be first sticky, than lumpy and eventually start breaking down.
Add in the crushed cardamom pods. Mix nicely.
In another pan mix in warm milk, sugar and dissolved saffron. Stir until sugar is completely dissolved.
Add in the warm milk to halwa and cook, stirring continuously till all the moisture has been absorbed and the halwa is fluffy.
Garnish with almond and pistachio slices. Serve Moong Dal Halwa warm.