Soaked Moong Dal Halwa With Kesar Milk

Moong Dal Halwa is a sweet and delightful dessert that is made with moong lentils and ghee. This halwa is more popular in the North Indian region.

People cook this halwa mostly on celebratory occasions like marriages, the festival of Holi or Diwali, and as such. It is a bit time-consuming and takes some effort to prepare this on a routine day.

This dish is easy to prepare in general. The main trick lies in stirring and adding sugar syrup. You need to be really attentive to doing this. It is a little tricky but the reward is worth the effort.

It is advisable to use a non-stick vessel or kadhai to make this dish. The possibility for the contents to stick at the bottom and stirring will be relatively easy.

Moong Dal Halwa is surely a dish you would want to keep devouring more and more. But make sure you have a lot of time and patience to make this.

People in Rajasthan also enjoy this dessert very much, especially in the winter season. This dish helps them fight the cold by keeping them warm.

The halwa can be stored in the refrigerator for a week. Keep in mind to add a little bit of milk before reheating the halwa. It will keep the moisture and taste intact.

Try our other sweet halwa recipes like

• Wheat Halwa
• Mango Halwa
• Green Moong Dal Halwa
• Rajgira Halwa

Watch Moong Dal Halwa Recipe Video

Ingredients of Moong Dal Halwa

• Moong Dal - 500 gm (Soaked)
• Pure Ghee - 250 gm
• Sugar Syrup - 400 ml
• Saffron Milk - 40 ml
• Cardamom Powder - 1 tsp
• Pista - 4-5 pcs
• Almonds - 5-6 pcs
• Cashew - 5-6 pcs
• Red Raisins - 8-9 pcs

Steps for Moong Dal Halwa

• Grind the soaked moong dal. Make a thick paste.
• Take a pan. Add ghee and heat it. Add ground moong dal paste. Saute the paste in hot ghee till it becomes soft. Stir continuously so that it doesn't burn. The thick paste will absorb all the ghee.
• Now add sugar syrup gradually. Mix while adding. Break lumps and makes it thick and soft. Cook till the sugar water evaporates. Don't make it totally dry. When the ghee separates, it indicates the paste halwa is almost ready. Time to give it the golden color now.
• Add the saffron milk and mix. This will give it natural golden color and flavor. Cook till the milk properly mixes with the halwa.
• Now add cardamom powder, pista, almonds, cashews, red raisins. Keep the flame low. Mix all the dry fruits.
• Moong dal halwa is ready. Serve in lunch or dinner.

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