Delicious moong dal ka halwa is a classic North Indian dessert which is loaded with desi ghee and lots of dry fruits. When you make dal ka halwa, mild aroma of roasted dal and flavours of cardamom and saffron spread all around the house and create a magical aura.
In North India, moong dal ka halwa is extremely popular, it is especially a winter delicacy and it is made on all the auspicious occasions. Weddings, festivals, get-togethers, parties and family functions are incomplete without moong dal ka halwa.
Generally, preparing moong dal ka halwa turns out to be a lengthy process because roasting of dal takes a lot of time and it is quite tiring but my method of roasting dal is very simple and easy. If you try this method once, I am sure you will always follow this method for roasting moong dal for halwa.
If you like this simple and easy method of roasting moong dal please share this idea with your family and friends.
I have split the recipe for Moong Dal Halwa in three parts –
- Grinding, steaming and again grinding dal mixture.
- Roasting dal mixture.
- Making dal ka halwa.
A simple and easy method to roast moong dal for halwa
- Moong dal (dehusked split green gram dal) – 500 gm
- Desi ghee (clarified butter) – 300 ml
- Rinse and soak moong dal in sufficient water for 4 to 5 hours.
- Drain water and keep dal in a colander to remove excess water.
- Now grind dal coarsely in the mixer without adding water.
- Melt 200ml desi ghee and mix it with moong dal paste.
- Now pour the dal mixture to the greased idli moulds, and steam it for 15 minutes.
- Check it with the fork and if it comes out clean, it is ready.
- Take out the mould and allow it to cool for 3 to 4 minutes.
- Remove dal idlis from the mould and let it cool completely.
- Now crumble dal ki idlis and grind in the mixer.
- You will get suji (semolina) like mixture.
At this point, you will realize 50% of work is done so easily without being tired and now roasting of dal mixture will be super easy.
- Now heat remaining 100ml desi ghee in a heavy-bottom kadhai (wok) or a non-stick kadhai; add dal mixture to it and roast it on medium to low flame until it turns golden in colour.
- It takes 25 to 30 minutes to roast the dal mixture.
- Once dal is roasted, switch off the flame and transfer roasted dal to the bowl.
- Roasted moong dal has a long shelf life, so you can always roast dal in advance (5 to 7 days before the festival)
- I always roast ½ kg moong dal and store in airtight container and keep in the refrigerator and use this for 3 to 4 months. (I learnt to store roasted dal for halwa from my sister in law, late Mrs Usha Maheshwari)
- With this roasted moong dal, we can make laddu, burfi and halwa.
- If you want you can increase the quantity of desi ghee and sugar as per your taste.
Dal ka halwa
Ingredients for 4 to 5 servings-
- Roasted dal mixture – 1 tea cup
- Homemade khoya (milk solids) – ½ tea cup
- Sugar – ½ tea cup
- Badam (almonds) – 6 to 8
- Pista (pistachio) – 6 to 8
- Cashew nuts (kaju) – 6 to 8
- Elaichi (cardamom) powder – ¼ tsp
- Kesar (saffron threads ) – 8 to 10
- Water – 2 tea cup
- Soak kesar in 1 tbsp warm milk and crush it.
- Roast all the nuts in ½ tsp desi ghee until it turns light golden.
- Slice all the nuts.
- In a heavy bottom kadhai (wok) roast khoya until golden.
- Now add roasted dal to it and mix it properly.
- Meanwhile, in a saucepan, combine sugar and water and boil it.
- Add boiling water and sugar mixture to the dal and khoya mixture.
- Keep stirring continuously (this will prevent lumps from forming), until dal mixture absorbs all the water.
- Add saffron and cardamom powder, mix well and switch off the flame.
- Transfer dal ka halwa to the serving dish and garnish it with sliced nuts and serve it hot.
- Moong dal ka halwa does not have a long shelf life but if kept in the refrigerator it stays good for 5 to 6 days.