Moong Dal Halwa

Moong Dal Halwa is a darling dessert originating from the arid Indian state of Rajasthan. It can be very commonly found in North Indian Thalis (platters) in restaurants. It is a rich, gooey and pudding-like dessert prepared using split green gram (moong dal). This classic dish can be thoroughly savoured during the harsh winter months, when it is known to be keep the body warm and protect it. Although very delicious, this recipe is not for the faint-hearted. It takes a lot of patience and effort to prepare Moong Dal ka Halwa. Before attempting this recipe, it is important to know that it requires a generous amount of clarified butter (ghee). Sautéing the dal carefully on low flame might take some time, and it should be ensured that it does not stick to the bottom of the pan and get burnt. I have used solid milk (mawa) as the dairy ingredient here, but milk (doodh) can also be used. Using khoya is beneficial, as it provides a crumbly texture. Due to this, the halwa can be rolled into ladoos (small balls) and kept stored too. Sugar has been used here, but it can also be substituted with jiggery (gud), which gives a slightly different colour to the dish. Chopped dry fruits top the dessert and provide the finishing touches. Moong Dal ka Halwa can be stored and refrigerated for several weeks; just add some milk to it before reheating it. It is relished fully during Indian festivals like Holi, Diwali, etc. It is especially popular in wedding functions, where one helping of this sweet delicacy is never enough.

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How to make moong dal Halwa