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Moong Dal Halwa

Moong dal halwa
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Moong Dal Halwa Recipe, How To Make Moong Dal Halwa Recipe

A rich dessert with a lot of desi ghee and dry fruits.

About Recipe

How to make Moong dal halwa

(7 ratings)
7 reviews so far
Prep time
Cook time
Total time
0 mins
Moong dal halwa
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 21, 2016

Ingredients used in Moong dal halwa
• Chopped nuts (cashews, almonds, pistachios) - 1/4 cup.
• Milk - 1/4 cup.
• Water - 1 cup.
• Ghee (clarified butter) - 1 cup.
• Sugar (granulated sugar) - 1 cup.
• Moong dal (broken, yellow lentils) - 1 cup.
• Raisins - 10 piece.
• Cardamom powder - 1/4 teaspoons.
• Saffron - 5-6 piece.
1) Wash moong dal and soak in water (just enough to soak the dal) for abt frac12; hr. The dal should be soft enough to grind in a blender till coarsely smooth. 2) Grind the dal and keep aside. Do not add excess water while grinding. Use as little as possible to make a very thick paste of the dal. Grind a little coarsely. 3) Heat ghee in a non-stick kadai. Add the blended dal and roast till brown altering the heat levels as required. If you leave the dal in the pan without stirring it will brown a little. Keep mixing continuously. Brown the dal well (it should be brown in colour for enhanced taste). It will take nearly 20-25 minutes for it to brown. Please use non stick pan otherwise the dal will stick to the vessel. 4) Simultaneously, heat the sugar and water together with cardamom powder and saffron and bring to a boil. Boil for 5 mins and keep warm. 5) Add roasted nuts, raisins to the dal. Then add the sugar syrup and milk and mix well, cook for about 3 mins till it thickens. Switch off gas, and keep the halwa covered for 30 mins.

Cooking with images


Comments & Reviews


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Recent comments

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vahuser Posted on Wed Nov 11 2009

@farah, add a bit of besan on the ghee before adding dal to prevent formation of lumps

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vahuser Posted on Tue Oct 13 2009

during frying moong dall if it becomes lumpy, just put in your food processor again and dry grind it to become just like sooji, enjoy

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vahuser Posted on Mon May 18 2009


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vahuser Posted on Wed Apr 08 2009

As`seen in earlier review same happened with me.I ended adding more ghee which made halwa worse.There is no taste as the moong daal halwa tastes in market shops.i think you need to test this recipe more

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vahuser Posted on Wed Mar 25 2009

today i made halwa as per ur recipe(didnt use milk). i have some Question- As soon as i added dhuli moong dal paste (which i coarsely grinded) in nonstik pan;the paste absorbed all the ghee and started forming big lumps which i find very difficult 2

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vahuser Posted on Fri Jun 06 2008


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vahuser Posted on Mon Mar 31 2008

If you dont mind could you please add video for this1 too? Your recipes turns excellent

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