Moong Daal Halwa/Mung Bean Dessert

Moong daal Halwa is a rich and classic recipe from Rajasthan state of India. This recipe is full of protein and keeps body warm during freezing winters. In India people make this recipe especially on festival like Holi, Diwali or in winters. This recipe is bit time consuming and requires patients to sauté the moong daal but believe me every minute worth to relish this mouthwatering dish. I prefer to make in quantity as it can be stored refrigerated for several weeks. Microwave or add milk to warm on stove top and enjoy.

Step by Step Instructions with Photos

1. Chop or slice the almonds and pistachios, grate khoya and soak saffron in 1 Tbsp. of water. Keep everything aside.
2. Rinse and soak moong daal in ¼ cup of milk. When milk is absorbed soak the daal in enough water for minimum 3 hours. Soaking in milk is optional, this tips I learned from my mother, and she says when you soak in milk the grain become soft to depth quickly.

3. Drain and grind the moong daal to smooth paste using minimum amount of water, not more than ¼ to 1/3 cup. More water leads to more cooking time.
4. In a wide nonstick pan add the moong daal paste and ghee and mix well. 

5. Now switch on the flame and keep stirring the paste on a low to medium flame for 40-45 minutes. 
6. The consistency of the halwa is like smooth paste when you start; as you go it will become lumpy and then starts getting granulated in texture releasing the ghee on sides. Keep breaking the lumps as you go. 

7. To check the doneness of the halwa squeeze it between your fingers.  If it releases water you need to stir more and if releases ghee it is all set to go for next step.  As well as the raw smell of the halwa should go away completely as you stir. So keep stirring the halwa till it’s cooked.

8. Meanwhile make the sugar syrup. For syrup add water and sugar in a pan. Switch on the flame and stir until sugar dissolves completely. Add soaked saffron and mix well.

9. The halwa should reach to a granulated form after 40-45 minutes or so and the halwa should turn to a light golden in color with nice fried aroma. 

10. Now add khoya or mawa and mix well pressing with back of spatula if required.
11. Add cardamom powder, almond or pistachio and sugar water syrup. Stir well and cook. Remember to switch the flame to medium high while adding sugar syrup and the syrup should be hot.
12. The sugar syrup will get absorbed as you go and the ghee will starts separating.

13. Garnish with sliced almond or pistachio and serve hot. 

Recipe Card

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Moong Daal Halwa/Mung Bean Dessert

Author: Rekha Nahata Cooking Method: Pan Roasting Cuisine: Indian, Rajasthani Courses: Dessert & Sweets Recipe Keys: D Delicious F Festive Recipe F From the scratch H Homemade I Indian Desserts & Sweets

Difficulty: Intermediate Prep Time 3 hrs Cook Time 1 hr Total Time 4 hrs

Servings: 6

Best Season: Winter

Description

Moong daal Halwa is a rich and classic recipe from Rajasthan state of India. This recipe is full of protein and keeps body warm during freezing winters. In India people make this recipe especially on festival like Holi, Diwali or in winters.

Ingredients

Servings

• 1¼ cup Moong Daal/Split husked yellow Mung Beans
• 2 Tbsp. Khoya/Mawa (grated)
• 1 cup Ghee/Clarified Butter
• 1¼ cup Sugar
• ½ Tsp. Cardamoms powder
• 8-10 Strings Saffron strings/Kesar
• 10-12 pc Almonds blanched (sliced or chopped)
• 10-12 pc Pistachio unsalted (sliced or chopped)
• 1.5 cup Water to make sugar syrup
• ¼ cup Milk to soak moong daal

Instructions

1. Chop or slice the almonds and pistachios, grate khoya and soak saffron in 1 Tbsp. of water. Keep everything aside.

2. Rinse and soak moong daal in ¼ cup of milk. When milk is absorbed soak the daal in enough water for minimum 3 hours. Soaking in milk is optional, this tips I learned from my mother, and she says when you soak in milk the grain become soft to depth quickly.

3. Drain and grind the moong daal to smooth paste using minimum amount of water, not more than ¼ to 1/3 cup. More water leads to more cooking time.

4. In a wide nonstick pan add the moong daal paste and ghee and mix well. 

5. Now switch on the flame and keep stirring the paste on a low to medium flame for 40-45 minutes. 

6. The consistency of the halwa is like smooth paste when you start; as you go it will become lumpy and then starts getting granulated in texture releasing the ghee on sides. Keep breaking the lumps as you go. 

7. To check the doneness of the halwa squeeze it between your fingers.  If it releases water you need to stir more and if releases ghee it is all set to go for next step.  As well as the raw smell of the halwa should go away completely as you stir. So keep stirring the halwa till it’s cooked.

8. Meanwhile make the sugar syrup. For syrup add water and sugar in a pan. Switch on the flame and stir until sugar dissolves completely. Add soaked saffron and mix well.

9. The halwa should reach to a granulated form after 40-45 minutes or so and the halwa should turn to a light golden in color with nice fried aroma. 

10. Now add khoya or mawa and mix well pressing with back of spatula if required.

11. Add cardamom powder, almond or pistachio and sugar water syrup. Stir well and cook. Remember to switch the flame to medium high while adding sugar syrup and the syrup should be hot.

12. The sugar syrup will get absorbed as you go and the ghee will starts separating.

13. Garnish with sliced almond or pistachio and serve hot.

Note

• You can adjust the amount of sugar as per your preference. 1 cup is just right sweetness.
• While adding the syrup to halwa, 2 things should be remembered. 1st the flame should be on medium high and sugar syrup should be hot.

Keywords: Delicious, Homemade, From the scratch, Festive recipe