How to make Moong Dal Halwa - moong dal delicacy cooked in sugar syrup and khoya.

This recipe is from the book Kadai Cooking.

Main Ingredients : Split green gram, Sugar (चीनी)

Cuisine : Rajasthani

Course : Mithais

Moong Dal Halwa Recipe Card

Moong Dal Halwa
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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Moong Dal Halwa checkout Moong Dal Payasam. You can also find more Mithais recipes like Khajur Pinni, Date And Anjeer Baked Karanji, Dry Fruit Laddoo, Choco Coconut Modak.

Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Moong Dal Halwa Recipe

  • Split green gram 1 cup

  • Sugar 1 cup

  • Saffron (kesar) a pinch

  • Milk 1/2 cup

  • Sugar 1 cup

  • Khoya/mawa crumbled 3/4 cup

  • Almonds blanched and slivered 10-12

Method

Step 1

Soak the moong dal for six hours. Grind coarsely with very little water. Prepare a sugar syrup of one-string consistency with sugar and one and a half cups of water.

Step 2

Soak the saffron in hot milk. Heat the ghee in a thick-bottomed kadai and add the ground moong dal. Cook, stirring continuously, over low heat till golden brown.

Step 3

Add the sugar syrup and saffron milk. Cook, stirring continuously, till well mixed and the halwa is of dropping consistency. Add the khoya and cook till it melts. Serve hot, decorated with almond slivers.