Halwai Style Moong Dal Halwa (Moong Dal Shira)

Step 1: Prepare Milk and Water

In one pot, heat 2 cups of full-fat milk with a pinch of saffron (soaked for 15-20 minutes). In another pot, heat 3 cups of water until boiling hot. Keep both liquids hot.

Step 2: Wash and Dry Moong Dal

Wash 1 cup of yellow moong dal 2-3 times until the water runs clear. Drain the dal and spread it on a clean towel to pat dry, removing excess moisture.

Step 3: Dry Roast Moong Dal

Transfer the semi-dried moong dal to a kadhai (wok) and dry roast on low flame for 4-5 minutes until it turns golden brown, similar to the color of fenugreek seeds. Let it cool down completely.

Step 4: Grind Moong Dal

Once cooled, grind the roasted moong dal in a mixer grinder to a coarse, rava-like texture. It should feel slightly granular when rubbed between fingers.

Step 5: Roast Semolina and Gram Flour

In the same kadhai, add 1/2 cup of ghee. Once melted, add 1 tablespoon of fine semolina (rava) and 1 tablespoon of gram flour (besan). Roast on low flame until fragrant and light golden brown.

Step 6: Roast Ground Moong Dal

Add the ground moong dal to the kadhai. Mix well with the roasted semolina and gram flour. Continue roasting on low flame, stirring continuously, until the mixture starts to bubble and its color deepens to a reddish-golden hue. This step is crucial for flavor development.

Step 7: Add Hot Water Gradually

Gradually add the boiling hot water to the halwa mixture in three parts, stirring continuously after each addition to prevent lumps from forming. The mixture will absorb the water and become soft.

Step 8: Add Hot Milk

Pour in the hot milk (with saffron) and mix thoroughly until well combined and smooth. If not using milk, use water and add 1/2 cup milk powder at this stage.

Step 9: Add Remaining Ghee and Sugar

Add the remaining ghee (a small portion of the initial 1 cup) and 1 cup of sugar. Stir continuously on low flame. The halwa will start to release ghee and change color.

Step 10: Cook Until Ghee Separates

Cover the kadhai with a lid and cook for 1 minute. Then uncover and continue stirring. Cook for approximately 8-10 minutes on low flame, stirring frequently, until the halwa thickens, releases a significant amount of ghee, and separates from the sides of the kadhai. The color will become a rich golden brown.

Step 11: Add Dry Fruits and Serve

Once the halwa starts to foam and releases ample ghee, add sliced almonds and pistachios. You can fry the dry fruits in the released ghee or mix them directly. Stir well. Turn off the gas and serve the hot moong dal halwa. Excess ghee can be drained if desired. Garnish with more pistachios.

• Use hot milk and boiling hot water to prevent lumps and ensure smooth cooking.

• Add water gradually while stirring continuously to avoid lumps.

• The addition of semolina and gram flour is a secret to achieving the perfect texture and flavor.

• Stir continuously on low flame until the ghee separates from the halwa.

• This halwa can be stored in the refrigerator for up to 15 days.

• If not using milk, substitute with water and add 1/2 cup milk powder for richness.

• Adjust sugar quantity according to taste (e.g., 3/4 cup for less sweetness).

• Add cardamom powder for an alternative flavor profile instead of saffron.