Moong dal halwa
AI-drafted · awaiting admin review
Ground moong dal slow-roasted in plenty of ghee and cooked with milk and sugar into a rich, grainy halwa for winter weddings.
Region: RajasthanOccasion: Winter weddings, Diwali and HoliTime: 1 hour + 4 hours soakingServes: 6Vegetarian
Ingredients
- 1 cup split yellow moong dal, soaked 4 hours
- ¾ cup ghee
- 1 cup sugar
- 2 cups milk (or 1 cup milk and 1 cup water)
- A few strands of saffron
- ½ tsp cardamom powder
- 2 tbsp sliced almonds and pistachios
Method
- Drain the dal and grind it to a coarse paste with very little water.
- Heat the ghee in a heavy kadhai and add the paste. Stir continuously on low heat.
- Keep stirring for 30–40 minutes until the dal turns golden brown, smells nutty and the ghee separates.
- Meanwhile warm the milk with sugar and saffron until the sugar dissolves.
- Pour the milk into the dal carefully (it will splutter) and stir until absorbed.
- Add cardamom and nuts and serve warm.
History
Moong dal halwa takes patience and a lot of ghee, so it became a sweet for weddings and winter, when rich food is welcome.
Significance
It is the classic sweet of a Rajasthani winter wedding feast.