Do you know that you should soak mung dal for 2 hours and then grind it? After that, fry dry fruits in ghee. Meanwhile, I am also aware that you should mix besan (gram flour) and semolina (suji). The ground dal should be mixed with this batter and then fried. This recipe is a delightful dessert that combines the richness of ghee, the sweetness of sugar, and the nutty flavors of dry fruits to create...
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Ingredients
Dhuli Moong Daal1cup
Sugar200g
Desi Ghee1cup
Besan2tbsp
Suji2tbsp
Water1 1/2cup
Cardamom Powder1/2tsp
Saffron (optional)1pinch
Food Color (orange red)
Khoya150g
Chopped dry fruits (cashew, almonds)
Nutrition (per serving)
Calories
513.4kcal (25.67%)
Protein
10.3g (20.54%)
Carbs
38.1g (13.84%)
Sugars
33.3g (66.66%)
Healthy Fat
12.3g
Unhealthy Fat
23.6g
% Daily Value based on a 2000 calorie diet
How to make Moong Dal Halwa
- Step 1
Soak the moong dal in water for 2 hours and then grind it into a coarse paste.
- Step 2
Heat ghee in a pan and fry the chopped dry fruits until golden brown. Remove and set aside.
- Step 3
Mix besan and suji together in a bowl.
- Step 4
Combine the ground moong dal paste with the besan and suji mixture.
- Step 5
Heat ghee in a pan and fry the moong dal mixture until it turns golden and aromatic.
- Step 6
Add water, sugar, cardamom powder, saffron (if using), and food color to the pan. Stir well until the sugar dissolves and the mixture thickens.
- Step 7
Add khoya and mix thoroughly. Cook until the halwa reaches the desired consistency.
- Step 8
Garnish with the fried dry fruits and serve warm.
Nutrition (per serving)
Nutrition (per serving)
Calories
513.4kcal (25.67%)
Protein
10.3g (20.54%)
Carbs
38.1g (13.84%)
Sugars
33.3g (66.66%)
Healthy Fat
12.3g
Unhealthy Fat
23.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the moong dal is soaked for at least 2 hours to achieve the right texture.
Fry the dry fruits in ghee for added flavor and crunch.
Cook the halwa on low to medium heat to prevent burning and ensure even cooking.
Adding saffron is optional but enhances the flavor and color of the halwa.
Use fresh khoya for the best taste and texture.
FAQS
Why should I soak the moong dal?
Soaking the moong dal softens it and makes it easier to grind into a coarse paste, which is essential for the texture of the halwa.
Can I skip the saffron?
Yes, saffron is optional and only adds color and a subtle flavor. The halwa will still taste delicious without it.
What type of dry fruits can I use?
You can use cashews, almonds, pistachios, or any other dry fruits of your choice.
Can I use less ghee?
Ghee is essential for the flavor and texture of traditional moong dal halwa, but you can reduce the quantity slightly if desired.
How do I store leftover halwa?
Store leftover halwa in an airtight container in the refrigerator. Reheat it in a microwave or on the stovetop before serving.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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