moong dal halwa | moong ki daal ka halwa | moong dal sheera

this post is also available in ಕನ್ನಡ (Kannada)

moong dal halwa | mung ki daal ka halwa | moong dal sheera with detailed photo and video recipe. an exotic and mouth-watering dal halwa dessert recipe made with split green gram and sugar. it is one of the popular delicacies from the northern indian cuisine, particularly from the rajasthan state. it can be an ideal after-meal dessert and can be served warm or chilled with a scoop of vanilla ice cream.
moong ki daal ka halwamoong dal halwa | mung ki daal ka halwa | moong dal sheera with step by step photo and video recipe. halwa or lentil-based sweets or dessert recipes are very common across india and are made for a different purpose. but then there are some lentil-based sweets and desserts are seasonal and are only made during that season. one such seasonal lentil sweet or dal sweet is the moong dal halwa, known for its moist and flaky taste.

to be honest, i am not a huge fan of halwa recipes and i prefer something more juicy and creamy. generally, halwa recipes are dry and include a topping of ghee in it, which makes it heavier. however, the moong dal halwa is very unique and different from its texture. particularly it is soaked and grounded to form a coarse paste and later dried in pan to form thick and dry lumps. the moisture is held during this process to make it light and juicy. moreover, the proportions of sugar and ghee involved in this process are significantly low and thus makes it a very unique halwa recipe. in addition, it can be served warm or chilled to make it more versatile. i personally like the combination of warm halwa with vanilla ice cream, but can also be served with any choice of ice cream.

moong dal halwa

furthermore, before i conclude, i would like to add some more tips, suggestions and variations to moong ki daal ka halwa. firstly, i would heavily recommend using split mung beans instead of whole mung bean. it is easier to ground and also due to the fact it is de-skinned to yield yellow colour. secondly, the mung dal paste has to be roasted and fried in low flame until it loses its moisture. it has to be continuously stirred. this can be very tedious and labour intensive, but there isn’t any other option. lastly, i have used the simple ratio of 1 cup mung bean to 1 cup sugar. generally, this holds good for most of the indian sweet, but you may reduce it to ¾th cup for less sweet preference.

finally, i like to conclude my post with my other indian sweets recipe collection with this post of moong ki daal ka halwa. it mainly includes my other recipe collections like moong dal ladoo, moong dal pitha, moong dal halwa, moong dal payasam, urad dal ladoo, kobbari laddu, karachi halwa, carrot halwa, walnut halwa, dates halwa. further to these i would also like to mention my other recipe categories like,

moong dal halwa video recipe:

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recipe card for moong ki daal ka halwa recipe:

moong ki daal ka halwa

moong dal halwa | moong ki daal ka halwa | moong dal sheera

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour
Soaking Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 6 Servings
AUTHOR: HEBBARS KITCHEN
Course: sweet
Cuisine: north indian
Keyword: moong dal halwa
Calories: 455kcal
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easy moong dal halwa | moong ki daal ka halwa | moong dal sheera

Ingredients

  • 1 cup moong dal
  • water, for soaking
  • ½ cup ghee / clarified butter
  • 1 tbsp rava / semolina / suji
  • 2 cup milk
  • 1 cup sugar
  • 5 cashew, chopped
  • 5 almond, chopped
  • ½ tsp cardamom powder

Instructions

  • firstly, rinse the moong dal and soak for 2 hours.
  • drain off the water and transfer to a blender.
  • blend to a slightly coarse paste adding water if required. keep aside.
  • in a large kadai heat ½ cup ghee and add 1 tbsp rava.
  • roast on low flame until the rava turns aromatic. adding rava helps to give good texture to halwa.
  • now add in prepared moong dal paste and mix well.
  • keeping the flame on medium, mix until the moong dal absorbs the ghee.
  • continue to cook breaking the lumps.
  • cook until the mixture turns crumble and grainy texture.
  • after 20 minutes, the mixture turns crisp.
  • now add 2 cup milk, few saffron. you can alternatively use water or milk and water combination.
  • stir continuously, until the mixture absorbs all the milk.
  • the mixture will start to hold shape leaving the kadai.
  • now add 1 cup sugar and mix well.
  • the sugar starts to melt and turns the mixture watery.
  • continue to cook on low flame breaking lumps in between.
  • cook until the mixture starts to separate the ghee and turns golden brown. take approximately 60 minutes.
  • now add 5 cashew, 5 almond and ½ tsp cardamom powder. mix well.
  • finally, enjoy moong dal halwa garnished with more nuts.
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how to make moong dal halwa with step by step photo:

  1. firstly, rinse the moong dal and soak for 2 hours.
  2. drain off the water and transfer to a blender.
  3. blend to a slightly coarse paste adding water if required. keep aside.
  4. in a large kadai heat ½ cup ghee and add 1 tbsp rava.
  5. roast on low flame until the rava turns aromatic. adding rava helps to give good texture to halwa.
  6. now add in prepared moong dal paste and mix well.
  7. keeping the flame on medium, mix until the moong dal absorbs the ghee.
  8. continue to cook breaking the lumps.
  9. cook until the mixture turns crumble and grainy texture. after 20 minutes, the mixture turns crisp.
  10. now add 2 cup milk, few saffron. you can alternatively use water or milk and water combination.
  11. stir continuously, until the mixture absorbs all the milk.
  12. the mixture will start to hold shape leaving the kadai.
  13. now add 1 cup sugar and mix well.
  14. the sugar starts to melt and turns the mixture watery.
  15. continue to cook on low flame breaking lumps in between.
  16. cook until the mixture starts to separate the ghee and turns golden brown. take approximately 60 minutes.
  17. now add 5 cashew, 5 almond and ½ tsp cardamom powder. mix well.
  18. finally, enjoy moong dal halwa garnished with more nuts.
    moong dal halwa

notes:

  • firstly, make sure to cook the halwa on low to medium flame else the dal will change colour without getting cooked well.
  • also, you can add a pinch of food colour to prepare halwai style halwa.
  • additionally, adding milk helps to enhance the flavour of sheera. you can also add khowa to make it richer.
  • finally, moong dal halwa recipe tastes great when prepared with homemade ghee.
this post is also available in ಕನ್ನಡ (Kannada)
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