The name Moong dal halwa sounded a little a confusing to me as we never made any dessert using dals. This is the reason why I wanted to try it and I’m glad I tried it because the result was a tasty, lip smacking dessert.
I followed the recipe of Master chef Tarla dalal and after cooking when I tasted the halwa, it reminded me of Lapsi, a sweet dish prepared with broken wheat. We add some grated desiccated coconut to Lapsi and I felt like adding the same to this halwa. It has given a nice flavour to Moong Dal halwa.
Yellow Moong dal – 1/2 cup
Ghee – 1/2 cup
Milk – 1/2 cup
Sugar – 1/2 cup
Saffron strands (dissolved in 1 tbsp water) – 1/4 tsp
Cardamom powder – 1/2 tsp
Desiccated coconut (grated) – 1 – 2 tbsp (optional)
Almonds – 3 – 4 crushed
Almonds (sliced) and raisins – for garnishing
- Soak moong dal in warm water for 2 – 3 hours. Drain and grind into a coarse paste without adding any water.
- Remove the paste in a plate and separate it using fork.
- Heat ghee in a non-stick kadhai and add moong dal paste to it.
- Let it cook on a medium flame for 15 – 20 minutes or till the raw smell of moong dal disappears. Stir occasionally.
- Add water and milk and cook for 5 – 7 minutes.
- Now add sugar and cook till it dissolves.
- Add saffron water, cardamom powder, desiccated coconut and crushed almonds. Mix and turn off the flame.
- Serve Moong dal halwa dessert bowls garnishing it with almonds and raisins.
- Drain moong dal properly. If you find the moong dal paste watery then use a muslin cloth and remove all the excess water.
Have you tried making moong dal halwa? Which recipe do you follow? Do let me know via your comments.