Moong Dal Halwa is a traditional festive dessert made during special occasions. This rich indulgence is a very popular North Indian lentil based sweet made of split moong dal / green gram, ghee, milk, cardamom powder and sugar. However, I tweaked it a bit by dry roasting the lentil and boiling it before making the halwa.
You need a lot of patience to prepare this yummy dish, but it is worth the effort. Garnish with chopped dry fruits and enjoy it slightly warm. So check out the step by step pictorial recipe to prepare my version of this classic delicacy.
- 1/2 cup moong dal (green Gram lentil), dry roasted
- 1/3 cup ghee
- 1/2 cup milk
- pinch of saffron
- pinch of yellow food colour
- 2 tbsp. chopped pistachios
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- 1/3 cup sugar
- chopped pistachios, dry rose petals and sugar coated fennel seeds
Soak the dry roasted moong dal overnight or for a minimum of 3-4 hours. Then pressure cook in 1 & 1/4 cup water for 3-4 whistles.
When it cools down, grind it into a paste and keep aside. Meanwhile, soak the saffron in the milk and keep aside.
Heat ghee in a non-stick pan and cook the ground paste, stirring continuously till almost dry. Then add the saffron milk and cook till the halwa is reduced to half.
Now add the food colour, cardamom powder, chopped pistachios and sugar. Keep stirring till it leaves the sides of the pan. (I kept it slightly pasty instead of grainy).
Transfer to a greased bowl and let it set for a couple of minutes. Invert it on a serving plate and garnish with chopped pistachios, dry rose petals and sugar coated fennel seeds.
Enjoy it at room temperature or slightly warm for that ultimate experience.
Garnish with chopped pistachios, dry rose petals & sugar coated fennel seeds.