Moong Dal Halwa

11 Jul

moong_halwa
Pesara Halwa

Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 – 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.
Makes: around 5 Servings of Moong Dal Halwa

Ingredients:

Moong Dal 1 Cup
Milk 1/2 Cup
Khoya 1/2 Cup
Sugar 1 1/4 Cups
Pure Ghee 1 Cup
Cashews 5
Raisins 10

Method of preparation:

Break cashews into small pieces.
Soak moong dal in enough water for 3 hours or more.
Strain the soaked moong dal and grind the moong dal coarsely using a blender with minimum water.

Heat sugar in a sauce pot with 3/4th cup of water.
Bring to boil till sugar dissolves and start to thicken.
Once sugar syrup reaches 2 string consistency, remove from heat.

Heat ghee in a thick bottomed pan on low heat, add broken cashews and raisins.
Fry for a minute or until cashews turns golden brown.
Remove the cashews and raisins onto a bowl.

In the same pan with remaining ghee, add ground moong dal paste.
Fry the coarsely ground moong dal in ghee on low flame.
Stir continuously to avoid sticking until it turns golden color.
Slowly add sugar syrup and milk.
Mix well and cook till the syrup sticks to the moong halwa.
Stir in khoya and cook for a minute to let it dissolve.
Serve split moong dal halwa hot or cold garnished with fried cashews and raisins.
Notes:Make sure coarsely ground moong dal is cooked and golden before adding the sugar syrup.

Suggestions: If the syrup is not thick enough to stick to moong dal, put the mixture on heat so the syrup thickens a bit. If the syrup is too thick, add little water to the halwa and cook on low heat so it doesn’t solidify. If stored in refrigerator, moong dal halwa can be eaten by reheating it with little milk.
Variations: Almonds can also be blanched and added to halwa. Saffron can be soaked in little bit of hot milk and added to halwa for a nice flavor. Cardamom powder and other flavorings can also be added.
Other Names: Moong Dal Halwa, Dhuli Moong Halwa, Green Gram Halwa.

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26 Responses to “Moong Dal Halwa”

  1. sumi July 11, 2009 at 9:15 am #

    On seeing the title, I thought you might have added some flour along with moong.
    But halwa only with moong dhal is very new tome.Should try this sometime.

  2. Hari Chandana July 12, 2009 at 12:28 am #

    Mmmmm.. naku chala istamaina halwa.. looks delicious.. mee presentation chala bagundi… Thank you…

  3. Kiran July 12, 2009 at 2:22 pm #

    My mother makes this and it is just wonderful 🙂

  4. anushruti July 13, 2009 at 5:08 am #

    I love moong dal halva….this looks great!

  5. hema July 22, 2009 at 6:38 pm #

    i love moong dhall..thanks for this recipe.

  6. Sarika July 30, 2009 at 10:29 pm #

    That’s mouthwatering !!!! yummi

  7. Mrs Darshana Manojkumar September 3, 2009 at 7:16 am #

    hai moong halwa came out very yummy and very tasty
    little hard work but worthful.
    i loved moong halwa always now ican also make at home.
    Thanks alot

  8. Vijay Kumar Verma October 31, 2009 at 9:28 am #

    Moong dal halva is one of my favourite dish method mentioned is good too only suggestion is to take care how slow the syrup to be added to the dish while preparation or other wise wonderful

  9. Raji November 4, 2009 at 9:22 am #

    thx everyone for cool comments

  10. hema November 5, 2009 at 6:22 pm #

    hi can anyone advise me what is ‘khoya? thanks.

    i would like a recipe for kerala mong dall payasam. any one knows how to prepare this ?thanks

  11. Mrs harika srinivas November 6, 2009 at 2:17 am #

    moongdal halwa….mmmmmmmmmm………. its really yyyyyyuuuuuuuuuummmmmmmmyyyyyyyy mouthwatering thnx sanjeev 4 the recipie..

  12. Raji November 6, 2009 at 11:35 am #

    @hema check my post on home made khoya, kova
    http://www.talimpu.com/2009/05/23/home-made-khoya/
    hope it helps

  13. anjali January 11, 2010 at 2:09 am #

    please send me the recipes

  14. vanita April 28, 2010 at 3:41 am #

    for my 8 months son can i give this halwa? othewise u give me little changes in that recipes.

  15. sofia izhaar May 6, 2010 at 9:39 am #

    cooking is my passion,hobby,necessity and luxury .Thank you so much for this lovely halwa. Taking part in cookery contest is my first hobby.Next time I will surely try this recepe..

  16. Aishah Doris June 30, 2010 at 12:05 am #

    Hi there, the recipe for Moong Dal Halwa seem too good as well as the comments, I really would like to try that, another thing is i dont know what is Kohya,pls let me know if there is a english name for Kohya, THANKS!!

  17. minu October 22, 2010 at 2:56 am #

    awesum

  18. Chandan & Ashu November 22, 2010 at 10:37 am #

    Nice recipe written, Homemade moongdal halwa looks & taste like market wala.appericiated by family.Patience, Hardwork is the key of this recipe.Yummmmmmmmy one…………………………**********************

  19. anjali November 25, 2010 at 2:06 am #

    hey its good and easy
    thanks

  20. chandu December 11, 2010 at 3:47 am #

    Hai raji……….ds is chandu i tried ds dish 2 days back, taste is very good but i didn’t get dt color yaar………..i used jaggery not at all sugar but ee color assalu raledu ………what u’ve added getting ds color???naaku kavali naaku kavali naaku kavali ha ha haha

  21. dinesh May 28, 2011 at 7:17 pm #

    i love moong dal halwa

  22. purnima July 15, 2011 at 3:25 am #

    i tried dis 2days back its fantastic…..really awesome…..my family was askng me dat wen u’ll make moong dal halwa again….its dat must tasty…thnks for d recipe…..

  23. kiran gour November 30, 2011 at 4:06 am #

    nice recipe..for nice halwa………….

  24. Anishka Bhaskar February 15, 2012 at 12:59 am #

    i like this halwa.

  25. muktayi February 15, 2012 at 5:08 am #

    can we add jaggery instead of sugar and then what is the procedure?

  26. Raji February 15, 2012 at 6:40 am #

    @muktayi you can add jaggery instead of sugar. the same procedure can be followed with jaggery as well. Make sure jaggery syrup becomes thick but not hard before adding to the pan.

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