Sweet and Heartwarming Celebration of Tradition
It is not winter when there are no scrumptious aromas of Moong Dal Ka Halwa floating around the country of India. Being rich in texture, it is synonymous with Indian festivals and in fact, the hallmark of home-cooked love carried forward into the future.
This dessert is one of the simplest and tastiest of them all and is created from yellow moong dal, ghee, milk, sugar, and lots of nuts, it is more than a dessert – it is a family and celebration all in one. Some of the best enjoyed during Navratri, Diwali, weddings, or any time you want to curl up with a bowl in the winter season each spoonful brings comfort and warmth.
It is time-consuming, but the outcome is amazing; a smooth, flavorful, rich-in-nutrient dessert always accompanied by love.
Ingredients (Serves: 6-8):
To make Moong Dal Ka Halwa, you’ll need:
- 1 cup Yellow Moong Dal (Soaked Overnight)
- 1 cup Ghee
- 1 cup Full-Cream Milk
- 1 cup Sugar (Adjust to Taste)
- 10-12 Almonds (Sliced)
- 10-12 Cashews (Chopped)
- 2-3 Tbsp Raisins (Kismis)
- 3-4 Green Cardamoms (Crushed)
- A Few Strands of Saffron or Saffron milk (Optional)
Preparation Time
- Cooking Time: 1-1.5 Hours
Moong Dal Ka Halwa Recipe – Step-wise method
STEP 1: Soaking and Grinding the Dal
- Soak the yellow moong dal for 8 hours or wash and soak overnight. Squeeze out the water and then pound the rice steeped in water into a coarse paste, not applying too much water.
STEP 2: Roasting the Dal in Ghee
- Put ghee in a heavy-bottomed pan and then add moong dal paste. cook it on a moderate flame and keep on stirring it intermittently. This is important to get the right texture, roast the dal until it transforms into a golden brown color and it smells like nuts.
STEP 3: Adding Milk
- Once roasted add the warming full cream milk slowly while stirring to create no lumps. Minimize the volume of canned dal by boiling the dal after pouring milk and letting it immerse completely through occasional stirring to avoid the sticking effect.
STEP 4: Sweetening the Halwa
- Add sugar and mix well. Carry on cooking with low heat, stirring the mixture up to that point until all the sugar is well dissolved and the halwa shines on the surface.
STEP 5: Finishing Touches
- Now add crushed cardamom, almonds, cashews, and raisins. If SAFFRON is added, then put a few strands of it in warm milk and add it to the halwa. Continue steaming for another 5-7 minutes at which time you want to stir occasionally to allow all the ingredients to blend well.
STEP 6: Serving
- Turn off the gas and allow the halwa to cool down for some time. This can be savored warm in a small bowl topped with a little chopped nuts and a pinch of saffron.
Tips for Perfect Moong Dal Ka Halwa:
1. Patience is Key: This process plays a major role in how the food tastes and feels, as the slower you roast the better.
2. Use Quality Ghee: To make the food rich you should prefer to use real ghee only as it will be more genuine.
3. Consistency Matters: Do not take too much milk to keep thick and cream in its traditional texture.
Facts About Moong Dal Ka Halwa:
- Origins: Originally from Rajasthan, this dessert has been a regular feature on the menu of most North Indian restaurants.
- Winter Comfort Food: It is taken most in wintertime since it produces heat and energy in the body system.
- Nutritional Value: Moong dal is low in calories and high in protein and fiber, as well as nutritionally packed – this makes this halwa delicious and healthy.
Life Lesson:Moong Dal which is a plain lentil is turned into Moong Dal Ka Halwa with time and hard work – similarly, it is the hard work that transforms even small incidents into bigger incidents. This treat is not simply about nourishment, it is about joy, romance, and unity ideal for weddings, weddings, replay, or any other festive season.
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