Moong Dal Halwa
Moong dal is known for its high protein content and digestibility, making this dessert a healthier choice for those needing energy and warmth.

1 cup
For 4 people
Difficulty
Average
Taste
Sweet
Health Benefits
Energy Boosting: High in calories, providing sustained energy.
Rich in Proteins: Helps in muscle repair and growth.
Antioxidant Properties: Contains antioxidants from saffron and cardamom.
Heart Health: Nuts and moong dal promote heart health.
Bone Health: Provides calcium and magnesium from nuts.
Digestive Health: Moong dal is easy on the stomach and aids digestion.
395 kcal
in 198g
Protein:
5g
Fats:
22g
Carbs:
45g
Cholesterol:
50mg
Sodium, Na:
12mg
Potassium, K:
204mg
Golden Moong Dal Delight, also known as Moong Dal Halwa, is a rich and aromatic dessert that hails from the vibrant culinary landscape of India. This traditional sweet is particularly popular during festivities and cold winter nights, cherished for its warm, comforting essence and deep flavors. Made primarily from yellow moong dal (split yellow gram), this halwa is a luxurious treat, perfect for special occasions.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 cup Yellow moong dal
1 & quarter cups Sugar
1 Liter Water
1 pinch Green cardamom powder
20 Strands Strands saffron
1 cup Ghee
quarter cup Almonds
quarter cup Cashews
3 tbsp Rava
3 tbsp Gram flour
Nuts as per needed
Tips
Ensure continuous stirring during the cooking process to prevent the halwa from sticking and burning.
The quality of ghee significantly affects the taste and texture of the halwa, so use a good quality ghee.
Serving this dessert warm enhances its flavors and texture, making it an irresistible treat.
Directions
Rinse the yellow moong dal thoroughly to remove impurities. Pat dry and let it air dry.In a non-stick pan, dry roast the dal over medium heat until it's completely dry and slightly golden. Allow it to cool, then grind it to a slightly grainy powder. Set aside.
Combine water, sugar, cardamom powder, and saffron strands in a pot. Bring to a boil, then turn off the heat. Set aside.
Heat ghee in a large wok. Fry the slivered almonds and chopped cashews until golden brown. Remove and set aside.
In the same ghee, roast rava and gram flour on low heat until they turn a biscuit color and become fragrant.
Add the ground dal to the wok and continue to cook on low heat until the mixture reaches a biscuity consistency. If necessary, temporarily remove from heat to avoid burning.
Gradually add the sugar syrup to the dal mixture, stirring continuously. Cook until all the moisture is absorbed and the ghee begins to separate.
Increase the heat slightly and cook for an additional 5-7 minutes until the texture is crumbly and the color darkens.
Stir in the roasted nuts.
Garnish with extra nuts and serve warm.
Notes
Due to its high sugar and fat content, this dessert might not be suitable for individuals with diabetes, obesity, or those on a low-calorie diet.
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