Halwa Daal Moong – Traditional Indian Dessert

Step 1: Prepare Moong Dal

Wash 1 cup of moong dal thoroughly and spread it out to dry completely. This ensures it roasts well.

Step 2: Make Sugar Syrup (Sheera)

In a saucepan, combine 1 cup of sugar, a few drops of red food color, and approximately 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves and a light syrup forms. Turn off the burner and set aside.

Step 3: Dry Roast Moong Dal

Place a wok on a burner over low-medium heat. Add the dried moong dal and dry roast it for 8-10 minutes, stirring continuously, until it becomes fragrant and slightly golden in color.

Step 4: Cool and Grind Dal

Transfer the roasted dal to a plate and allow it to cool down completely. Once cool, transfer it to a grinder and grind it coarsely. The texture should be slightly granular, not a fine powder.

Step 5: Fry Nuts for Halwa

Heat 3/4 cup of ghee in the same wok. Add 2 tablespoons of sliced almonds and 1 tablespoon of raisins. Fry them until the almonds are golden brown and the raisins plump up. Remove the fried nuts and set them aside.

Step 6: Fry Nuts for Garnish

To the remaining ghee in the wok, add 1 tablespoon of sliced almonds and 1 tablespoon of sliced pistachios. Fry them lightly for about 1 minute until slightly golden. Remove these nuts and set them aside for garnishing later.

Step 7: Roast Ground Dal with Spices

Add the coarsely ground moong dal to the ghee remaining in the wok. Stir in 1 teaspoon of cardamom powder and 1 tablespoon of gram flour (besan). Roast this mixture on low heat, stirring continuously, for 10-15 minutes until the dal turns a rich golden brown and releases a strong, nutty aroma.

Step 8: Combine with Syrup and Water

Add the previously fried almonds and raisins back into the roasted dal mixture. Pour in the prepared sugar syrup and the remaining water (approximately 2.5 cups). Mix everything thoroughly.

Step 9: Add Kewra Water

Stir in 1 tablespoon of kewra water into the halwa mixture. This adds a beautiful floral fragrance.

Step 10: Cook Halwa to Perfection

Continue to cook the halwa on medium-low heat, stirring constantly, until it thickens considerably, starts to leave the sides of the pan, and the ghee begins to separate from the mixture. This indicates the halwa is well-cooked.

Step 11: Add Finishing Ghee

At this stage, add 1 tablespoon of fresh ghee to the halwa. Mix it in well; this will give the halwa a beautiful shine and enhance its texture.

Step 12: Dish Out and Garnish

Transfer the hot moong dal halwa to a serving bowl. Garnish generously with crumbled khoya, and the reserved fried pistachios and almonds.

• Roast the moong dal on low-medium heat to prevent burning and ensure even cooking.

• Stir continuously while cooking the halwa to prevent sticking and ensure a smooth texture.

• Adding a tablespoon of ghee at the end enhances the shine and richness of the halwa.

• Add a pinch of saffron soaked in warm milk for added flavor and color.

• Experiment with other nuts like cashews or walnuts.

• Adjust sugar quantity according to your preference.