by Pallavi Purani

Moong Dal halwa

So Ganesh ji and I have always been friend’s of some sort. I have high respect for him and he makes sure I stay in line. Last year I made some Nariyal laddos so this year I wanted to serve the Lord something that I absolutely Love. Moong Dal halwa holds a very special place in my heart. It is that hearty, wintery and warming dish that reminds me of childhood.

However life goes on and we grow older; this is an ode to the Lord for all things great and the blessings that he bestowed on us. Thank you for being there.

You Shall need: Scantly adapted from Veg recipes of India

Print Recipe
Moong Dal halwa
So Ganesh ji and I have always been friend's of some sort. I have high respect for him and he makes sure I stay in line. Last year I made some Nariyal laddos so this year I wanted to serve the Lord something that
Course dessert
Prep Time 540 minutes
Cook Time 120 minutes
Servings
helping
Ingredients
  • 2.5 cups moong dal Soaked dhuli .
  • 1.5 cups ghee .
  • 3 cups milk .
  • 1 - 3/4 cups sugar - We dont like it sickly sweet hence reduced quantities .
  • 1.5 tsps Cardamom elaichi powder - powder .
  • 1/4 cup water .
  • . Non stick pan
  • . Mixer - grinder
  • Spatula
Course dessert
Prep Time 540 minutes
Cook Time 120 minutes
Servings
helping
Ingredients
  • 2.5 cups moong dal Soaked dhuli .
  • 1.5 cups ghee .
  • 3 cups milk .
  • 1 - 3/4 cups sugar - We dont like it sickly sweet hence reduced quantities .
  • 1.5 tsps Cardamom elaichi powder - powder .
  • 1/4 cup water .
  • . Non stick pan
  • . Mixer - grinder
  • Spatula
Instructions
  1. Grind the dal in a mixer to a course paste using the water as scant as possible.
  2. Remove to contents from the jar using a spatula or a spoon as deem fit.
  3. heat the ghee in a non stick pan on a medium low heat.
  4. Add the moong dal mix.
  5. Stir it well until the ghee is combined, it will take a few minutes.
  6. Let the flame be on medium low and stir as frequently as possible so that the mix does not stick to the pan and cook unevenly.
  7. This will make sure you make a few trips to the kitchen every now and then.
  8. The mark of cooked mix is that the ghee will float on top.
  9. Don't be shy and let it brown.
  10. You might feel the ghee is too much as this point, I even took out 3/4 cup of the ghee. But trust me the halwa needs this.
  11. Heat the milk and sugar with cardamom until the sugar is dissolved.
  12. Once the dal is browning nicely, you may add the milk.
  13. Stir and cook until the milk is absorbed. Once the milk was absorbed, I added the ghee back little at a time.
  14. Let the halwa brown to the colour that you prefer.
  15. Serve with love.
  16. Notes:
  17. Do not worry about the dal when it looks like sand after browning- before adding the milk. it is just fine. You may add a few tbsp more sugar if you have a sweet-er tooth. Recipe can be easily halved or doubled. Be careful with hot ghee, it can cause serious burns. Keep an eye on the halwa as frequently as possible so avoid uneven browning. Stir continuously after adding the milk to avoid lumpy mix. Always cook this halwa on medium-low heat only. The mix shall bubble a lot, don't worry. 🙂


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