📝 About This Recipe
A quintessential Rajasthani delicacy, Moong Dal Halwa is a rich, decadent dessert that epitomizes the grandeur of Indian festive cooking. This golden-hued pudding is crafted from skinless mung beans slow-cooked in pure ghee until they achieve a nutty, aromatic depth that melts in your mouth. Infused with fragrant cardamom and strands of saffron, it is the ultimate comfort food for cold winters and grand celebrations alike.
🥗 Ingredients
The Base
- 1 cup Moong Dal (split yellow gram, soaked for 6 hours)
- 1 cup Desi Ghee (clarified butter, high quality)
- 1 tablespoon Semolina (sooji, helps prevent sticking)
- 1 tablespoon Gram Flour (besan, for nutty aroma)
The Liquid Gold
- 2 cups Whole Milk (full fat for richness)
- 1 cup Warm Water
- 1 cup Granulated Sugar (adjust to taste)
- 15-20 pieces Saffron Strands (soaked in 2 tbsp warm milk)
Aromatics and Garnish
- 1 teaspoon Cardamom Powder (freshly ground)
- 10-12 pieces Almonds (slivered)
- 10-12 pieces Pistachios (chopped)
- 8-10 pieces Cashews (halved)
👨🍳 Instructions
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1
Drain the soaked moong dal thoroughly. Grind it into a slightly coarse paste using a blender, adding only 1-2 tablespoons of water if absolutely necessary. The texture should feel like fine sand, not a smooth puree.
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2
In a small saucepan, combine the milk, water, and sugar. Heat over medium flame until the sugar dissolves and the mixture comes to a gentle simmer. Keep this warm on the side.
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3
Place a heavy-bottomed non-stick kadai or pan over medium-low heat and add the ghee. Once the ghee melts, add the semolina (sooji) and gram flour (besan).
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4
Sauté the semolina and gram flour for 1 minute until they start to foam; this secret step prevents the dal from sticking to the pan and adds a lovely depth of flavor.
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5
Add the ground moong dal paste to the pan. Initially, the dal will absorb all the ghee and form a heavy, lumpy mass. Do not panic; this is normal.
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6
Keep stirring and cooking the dal on low to medium-low heat. Use your spatula to break up any lumps. This is the most crucial stage and requires patience.
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7
Continue sautéing for about 20-25 minutes. You will notice the color changing from pale yellow to a deep golden brown, and the texture will become granular and loose.
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8
The dal is ready for the liquid when the raw smell disappears completely and the ghee begins to separate from the sides of the mixture.
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9
Carefully pour in the warm milk and sugar mixture while stirring continuously to avoid splashes or lumps. The mixture will bubble vigorously.
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10
Add the saffron-infused milk and cardamom powder. Stir well and cook on low heat, allowing the dal to absorb all the liquid.
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11
Cover the pan with a lid for 2-3 minutes to let the dal steam and soften perfectly. Remove the lid and stir again.
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12
In a separate tiny pan, fry the cashews and almonds in a teaspoon of ghee until golden, then fold them into the halwa.
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13
Continue cooking for another 5-7 minutes until the halwa thickens and ghee starts to ooze from the edges again, indicating it is perfectly cooked.
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14
Turn off the heat. Garnish with chopped pistachios and serve hot for the best experience.
💡 Chef's Tips
Patience is key: Never rush the roasting of the dal on high heat, or it will remain raw inside and taste bitter. Use a heavy-bottomed pan: A cast iron or heavy non-stick pan prevents the lentil paste from scorching. Coarse grinding: Ensure the dal paste isn't too watery; a thick, coarse paste yields the signature grainy texture of authentic halwa. Temperature matters: Always add warm milk/sugar syrup to the roasted dal to maintain the cooking temperature and ensure a smooth incorporation. Storage: This halwa keeps well in the fridge for up to a week; simply reheat with a splash of milk before serving.
🍽️ Serving Suggestions
Serve piping hot as a standalone dessert after a traditional North Indian meal. Pair with a scoop of vanilla bean ice cream for a modern 'hot and cold' fusion twist. Serve alongside savory snacks like Masala Mathri to balance the intense sweetness. Enjoy with a cup of hot Masala Chai during a rainy evening or cold winter day. Present in small silver bowls garnished with edible silver leaf (vark) for a truly royal presentation.