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

This recipe is from the book Kadai Cooking.

Main Ingredients : Split green gram skinless (dhuli moong dal) ( मूंगदाल धुली ) , Pure ghee ( देसी घी )

Cuisine : Indian

Course : Desserts

Moong Dal Halwa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Moong Dal Halwa checkout Moong Dal Halwa . You can also find more Desserts recipes like Royal Icing, Mango Mazaa, Crepes With Hot Chocolate Sauce, Peaches in Red Wine. Or try out these recipes from Indian Cuisine like Dal Khichdi, Nimboo Adrak Pani, Karachi Halwa, Nankhatai Sandwich.

Moong Dal Halwa Recipe Card

Moong Dal Halwa
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Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Moong Dal Halwa

  • Split green gram skinless (dhuli moong dal) 1 cup

  • Pure ghee 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.

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