Moong Dal Halwa - Traditional Indian Sweet

Step 1: Prepare Moong Dal

Soak moong dal for at least 4-5 hours or overnight. Drain the soaked moong dal completely and grind it coarsely in a blender. Ensure it's not ground too finely, as a coarse texture is preferred for halwa.

Step 2: Fry Dry Fruits

Heat a small amount of ghee in a pan. Add the mixed dry fruits (cashews, almonds, pistachios, raisins) and fry them until they turn golden brown. Remove the fried dry fruits from the pan and chop them into smaller pieces. Set aside.

Step 3: Roast Moong Dal

In the same pan, add the remaining ghee. Once the ghee is hot, add the coarsely ground moong dal. Roast the dal on medium-low heat, stirring continuously, for approximately 10-15 minutes, or until it turns golden brown and releases a fragrant, nutty aroma. The man in the video mentions a 'soni soni smell' (fragrant smell) as a visual cue.

Step 4: Prepare Sugar Syrup

In a separate pot, combine 1 cup of sugar and 1 cup of water. Bring the mixture to a boil and cook until the sugar completely dissolves and the syrup becomes slightly sticky. The man checks the syrup for stickiness as a cue.

Step 5: Crush Cardamom

Take 2 green cardamom pods and crush them using a rolling pin or mortar and pestle to release their flavor.

Step 6: Combine and Cook Halwa

Once the roasted moong dal is ready and the sugar syrup is prepared, carefully pour the hot sugar syrup into the pan with the roasted dal. Stir immediately and continuously to prevent lumps. Cook the halwa on low heat, stirring occasionally, until it thickens and absorbs all the syrup, becoming a cohesive mixture.

Step 7: Add Dry Fruits and Cardamom

Once the halwa has thickened, add the chopped fried dry fruits and the crushed green cardamom. Mix well to combine all the ingredients.

Step 8: Serve Crispy Halwa

The Moong Dal Halwa is now ready. Serve it hot, garnished with additional dry fruits if desired. The man describes it as 'very tasty and crispy halwa'.

• Do not grind the moong dal too finely; a coarse texture gives a better halwa.

• Roast the moong dal on medium-low heat until it turns golden brown and releases a fragrant aroma.

• Stir continuously while roasting the dal to prevent burning and ensure even cooking.

• Add a pinch of saffron for enhanced flavor and color.

• Replace some water with milk for a creamier texture.

• Experiment with different types of dry fruits like walnuts or pecans.