Moong Dal Halwa
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Moong Dal Halwa is a majestic, indulgent, and profoundly aromatic North Indian dessert celebrated for its rich nutty flavor and glistening texture. This recipe features soaked yellow moong dal ground into a paste and slow-cooked in generous amounts of ghee and milk. Known for its satisfying volume and warming spices, it represents the pinnacle of celebratory festive sweets. Its taste is savory and intensely sweet, with the saffron and cardamom providing a unique professional-grade fragrance. This dessert is a mandatory favorite for winter weddings and grand festivals across the country. Best enjoyed hot as a decadent and luxurious professional-grade treat.
Ingredients
Cooking Instructions
Tips & Secrets
- Using an equal ratio of dal and ghee is the absolute secret to achieving the traditional professional-grade rich finish.
- Roasting on low heat is mandatory; high heat will brown the outside of the dal paste while leaving it raw inside.
- Adding a tablespoon of semolina (Suji) to the ghee before the dal prevents the paste from professional-grade sticking to the pan.
- Always use full-fat milk to provide the essential professional-grade creaminess found in authentic Halwai-style recipes.
Nutritional Information(Per 1 bowl (150g))
350 kcal
8g
22g
32g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.