Rich & Creamy Moong Dal Halwa Recipe (North Indian Sweet)
5 hours
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About Rich & Creamy Moong Dal Halwa Recipe (North Indian Sweet)
Indulge in the rich, aromatic, and irresistible flavors of traditional Moong Dal Halwa, a beloved North Indian sweet dish perfect for festivals like Holi, Diwali, or Rakshabandhan. This recipe delivers a luxuriously creamy halwa with a delightful balance of sweetness and subtle spice.Made with simple yet high-quality ingredients, this Moong Dal Halwa is surprisingly easy to make, even for beginners. The step-by-step instructions ensure a perfectly textured and flavorful halwa every time.Prepare to be amazed by the vibrant golden color and the melt-in-your-mouth texture. This recipe is sure to become a family favorite, bringing a touch of warmth and sweetness to any special occasion.
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Recipe Time & More
Prep3 hours
Cook2 hours
Total5 hours
Ingredients
Moong Dal & Preparation
Sweetening & Flavoring
- 250 gm Sugar
- 1 tsp Cardamom Powder
- 1/4 tsp Saffron Strands kesar
- 2 tbsp Milk for saffron infusion
Fats & Cream
- 200 gm Ghee
- 1/2 cup Heavy Cream homemade cream is preferred, malai
Garnish
- 1/4 cup Nuts almonds, cashews, mixed, pistachios, raisins - chopped
Instructions
Prepare the Moong Dal
- Soak 250g yellow moong dal in 1 cup of water for at least 2-3 hours, or until it puffs up.
- Drain the water completely and grind the soaked dal into a coarse paste using a blender or food processor. Avoid adding water during grinding.
Cook the Moong Dal Paste
- Heat 150g of clarified butter (desi ghee) in a heavy-bottomed pan or kadai over medium-low heat.
- Add the moong dal paste to the hot ghee and stir continuously to prevent sticking. The paste will be sticky initially. Cook, stirring frequently, until the paste turns light golden and granular in texture (approximately 30-40 minutes).
Incorporate Cream and Ghee
- Stir in 1/2 cup of heavy cream and continue cooking until the ghee begins to separate from the halwa.
- Add the remaining 50g of ghee for extra richness and shine. Add the chopped mixed nuts.
Infuse Saffron & Flavor
- In a small bowl, soak 1/4 tsp saffron strands in 2 tbsp warm milk for 10-15 minutes to enhance the color and flavor.
- Add the saffron milk and cardamom powder to the halwa, stirring well to combine.
Add Sugar & Finish
- In a separate pan, heat 250g of sugar until it melts slightly and turns a light caramel color.
- Carefully pour the warm sugar mixture into the halwa and stir constantly until the sugar dissolves and the halwa reaches your desired consistency. The halwa will thicken as it cools.
Serve
- Serve the Moong Dal Halwa warm or at room temperature. Garnish with extra nuts if desired.
Recipe Notes
Expert Tips for the Perfect Moong Dal Halwa
- Use good quality ghee: The flavor of the ghee significantly impacts the overall taste of the halwa. Use pure, high-quality desi ghee for the best results.
- Don't rush the cooking process: Low and slow cooking is crucial for developing the rich, nutty flavor and perfect texture of the halwa. Be patient and stir frequently.
- Adjust sweetness to your preference: You can adjust the amount of sugar according to your taste. Some prefer a less sweet halwa.
- Garnish creatively: Elevate the presentation by garnishing with silver leaf, chopped nuts, or a sprinkle of cardamom powder.
Recipe Video
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Recipe Nutrition
Calories: 899kcalCarbohydrates: 81gProtein: 14gFat: 60gSaturated Fat: 37gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 155mgSodium: 23mgPotassium: 36mgFiber: 5gSugar: 52gVitamin A: 448IUVitamin C: 0.2mgCalcium: 37mgIron: 2mg
Richa Gupta
Articles: 214
3 Comments
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This looks so appealing! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
This looks divine! Can’t wait to make it.