Moong Dal Halwa: A Rajasthani Speciality

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Moong Dal Halwa: A Rajasthani Speciality

The Moong Dal Halwa is a yummylicious Indian dessert that’s used for events like Holi, Diwali, Rakshabandhan, marriages and other festive occasions.

This dish is made with mung lentils and either ghee or clarified butter.

It is a favorite of all North Indians, but it is especially popular in Rajasthan and during the winter months.

Rajasthan is a state with rich cultural heritage, and many unique recipes. I’m lucky enough to have tasted many of them, thanks to my dad and husband’s 4 postings in the state.

There are a innumerable variety of desserts that are rich in taste and texture, from Ghevar to Balushahi to Mawa Kachori.

This Moong Dal Halwa, a Rajasthani speciality, is made with our everyday lentil, yellow moong dal, or skinless split green gram.

Although Moong Dal ka Halwa takes some time and effort to make, I have perfected a recipe that can be cooked in an Instant Pot.

In a Millennial twist on the classic, I cook this halwa in an Instant Pot. There’s no need to grind or stir, and the results are nearly identical to those made using traditional methods.

So whether or not you’re in the mood for something quick and easy, give the Instant Pot approach a try as well.

This mouthwatering moong dal halwa is, totally gluten-free, flavourfull and a perfect dessert for perfect for weddings, special occasions & festivals.

It is an all-time a winter favorite and a winner hands down.

How To Make Delicious Moong Dal Halwa Recipe

Moong dal halwa is a delicious Indian dessert made with skinless split green gram. It’s sinfully rich dessert full of ghee and dry fruits. Remember to workout a little extra after eating this.

Moong Dal Halwa: A Rajasthani Speciality
Moong Dal Halwa: A Rajasthani Speciality

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Course: Dessert
Cuisine: Indian
Servings: 4 people

Author: Ranjeeta Nath Ghai

Ingredients 

  • 1 cup yellow moong lentil
  • 1 cup ghee
  • 3 cups whole milk
  • 200 grams khoya (crumbled)
  • 1½ cups sugar
  • 2 tsp cardamom (elaichi) powder
  • 1 pinch saffron
  • 10-12 almonds (chopped)
  • 10-12 cashew nuts (chopped)

Cooking Instructions

  1. Wash and soak 1 cup of dry yellow moong dal for 5-6 hours. This step is crucial in ensuring that the nutrients in lentils are readily absorbed by the body and do not cause stomach upset.
  2. Once the dal has been soaking, drain any excess water and place it in a medium jar of a high-speed blender. Gently mix the cooked dal into the ground paste until combined.
  3. It’s important not to grind the dal into a smooth paste. Continue to scraping the sides of the grinder while grinding so that you get a coarse texture.
  4. In a heavy bottom saucepan, heat 1 cup ghee. Make sure to use an indus valley heavy bottomed cast iron kadai or a non-stick pan to prepare the halwa. It makes preparing much simpler than using a conventional pan.
  5. Do not skimp on the ghee—it is essential for a good halwa.
  6. Add the ground dal to the pan when the ghee is slightly hot.
  7. To fry the dal, set the stove to medium heat and wait until it turns a light golden brown.
  8. The lentils will first become pasty, then lumpy, and finally granular after a few minutes of frying.
  9. It might take 15-20 minutes for the lentils to brown at low heat. It won’t cook evenly if you fry it at a high temperature, so keep stirring it often.
  10. Simultaneously on a parallel gasstove add 3 cups of whole milk and add 1½ cup sugar, 2 tsp cardamom powder, and 1 pinch saffron to a pan and let it boil and dissolve. You can alternatively use crumbled jaggery in place of sugar. Using saffron is optional.
  11. Add whole milk and sugar mixture to the halwa once the dal is golden brown in color, and cook till all the milk is absorbed by the dal. It will take 8-10 minutes.
  12. If you’re using khoya, crumble 200 g of it and add it to the pan. Mix well.
  13. Add 10-12 chopped almonds and chopped cashew nuts and mix again. Adding dry fruits at this stage helps to fried them, making them more flavorful.
  14. Cook on low heat until the halwa browns and starts to ooze ghee from its sides. Stir often throughout the process to retain the consistency. This next step will approximately take 20-30 minutes.
  15. If the halwa is sputtering too much, cover the pan. If not, fry the halwa in the microwave according to process below in tips.

Recipe Notes

-There is absolutely no way to cut short the process of making this dessert. For a quick, easy method to make this halwa in less time and work, try the Instant Pot version instead.

-Recipes that don’t require soaking the lentils before cooking are out there, and while this does save some time, it’s not good for your stomach. Non-soaked lentils don’t get absorbed by the body as well, so all their nutrients are wasted.

-To make sure you’re getting the most out of your halwa, take the extra time to soak them first.

-Use a non-stick pan or an indus valley heavy-bottomed cast iron Kadai to make the halwa. It is much easier than making it in a regular pan.

-You may easily cut, double, or tripple this recipe.

-You can roast the halwa after adding the sugar in a microwave. This method also reduces the amount of work for your muscles. To try it, follow these steps until you reach the sugar-adding stage. 

-Melt the ghee in a saucepan and transfer the halwa directly to the pan, microwaving for 10-15 minutes at a time. 

-Repeat this process every 5 mins until the halwa is browned and ghee begins to seep from the sides of the pan.

-Sugar can be added in any amount you like. The quantity I’ve mentioned is perfect for us.

How To Cook Moong Dal Halwa In The Microwave?

  1. Grind the dal and place it in a microwave-safe bowl with ghee to make it in the microwave and microwave at high for 5 minutes.
  2. Keep stirring the mixture and cooking for 5 minutes slots, till all the water evaporates and the dal turns golden brown.
  3. Add milk and microwave for 5 min. 
  4. Add khoya and microwave for further 5 mins.
  5. Now add sugar and cardamom powder and microwave in batches of 5 minutes till the halwa turns golden brown and the ghee begins to separate. 
  6. Garnish with almonds and pistachios and serve.

How To Cook Moong Dal Halwa In The Instant Pot?

  1. To make the Moong Dal Halwa in an instant pot, soak 1 cup of mind dal/yellow lentils for 2-3 hours.
  2. Now drain the water completely. 
  3. Press SAUTE . Add the lentils to your Instant Pot and saute for 10-12 minutes more until they turn slightly golden brown.
  4. Add 2 cups of milk and seal the lid of the pot properly.
  5. Press PRESSURE COOK.
  6. Set the timer to 20 minutes. After the timer has elapsed, let the pressure naturally dissipate for 10 minutes.
  7. Remove the remaining pressure manually and take off the lid. Whisk the lentils until smooth, but not excessively. Do not over-mix.
  8. In a bowl, mix together 1 cup ghee, 1 cup sugar, ¼ cup crumbled khoya, ¼ cup slivered dry fruits, and ½ teaspoon cardamom powder.
  9. Press SAUTE.
  10. Cook for 10-12 minutes more until halwa is nicely browned. Keep stirring continuously.
  11. Take out the steel insert from the Instant Pot to avoid scorching the halwa.
  12. Garnish with extra nuts and serve immediately.

You May Like to Try Other Exotic Dessert Recipes

Quick Overview
Moong Dal Halwa: A Rajasthani Speciality

Recipe Name: Moong Dal Halwa: A Rajasthani Speciality

Author: Ranjeeta Nath Ghai

Description: Moong dal halwa is a delicious Indian dessert made with skinless split green gram. It’s a sinfully rich dessert full of ghee and dry fruits.

Preperation time: 10M

Cook Time: 1H

Total Time: 1H10M

Type: dessert

Recipe Yield: 4 servings

Recipe Ingredients: 1 cup yellow moong lentil, 1 cup ghee, 3 cups whole milk, 200 grams khoya (crumbled), 1½ cups sugar, 2 tsp cardamom (elaichi) powder, 1 pinch saffron, 10-12 almonds (chopped), 10-12 cashew nuts (chopped)

Recipe Instructions: Wash and soak 1 cup of dry yellow moong dal for 5-6 hours. This step is crucial in ensuring that the nutrients in lentils are readily absorbed by the body and do not cause stomach upset. Once the dal has been soaking, drain any excess water and place it in a medium jar of a high-speed blender. Gently mix the cooked dal into the ground paste until combined. It’s important not to grind the dal into a smooth paste. Continue to scraping the sides of the grinder while grinding so that you get a coarse texture. In a heavy bottom saucepan, heat 1 cup ghee. Make sure to use an indus valley heavy bottomed cast iron kadai or a non-stick pan to prepare the halwa. It makes preparing much simpler than using a conventional pan. Do not skimp on the ghee—it is essential for a good halwa. Add the ground dal to the pan when the ghee is slightly hot. To fry the dal, set the stove to medium heat and wait until it turns a light golden brown. The lentils will first become pasty, then lumpy, and finally granular after a few minutes of frying. It might take 15-20 minutes for the lentils to brown at low heat. It won’t cook evenly if you fry it at a high temperature, so keep stirring it often. Simultaneously on a parallel gasstove add 3 cups of whole milk and add 1½ cup sugar, 2 tsp cardamom powder, and 1 pinch saffron to a pan and let it boil and dissolve. You can alternatively use crumbled jaggery in place of sugar. Using saffron is optional. Add whole milk and sugar mixture to the halwa once the dal is golden brown in color, and cook till all the milk is absorbed by the dal. It will take 8-10 minutes. If you’re using khoya, crumble 200 g of it and add it to the pan. Mix well. Add 10-12 chopped almonds and chopped cashew nuts and mix again. Adding dry fruits at this stage helps to fried them, making them more flavorful. Cook on low heat until the halwa browns and starts to ooze ghee from its sides. Stir often throughout the process to retain the consistency. This next step will approximately take 20-30 minutes. If the halwa is sputtering too much, cover the pan. If not, fry the halwa in the microwave according to process below in tips.

Recipe Cuisine: Indian/Rajasthani

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