By Suprita Mitter
September 5, 2024
Moong Dal Halwa is a rich, traditional Indian dessert made from ground yellow lentils, ghee, sugar, and milk. Known for its nutty aroma and melt-in-the-mouth texture, it's often served during festivals and special occasions.
1 cup yellow moong dal (split yellow lentils) 1 cup ghee (clarified butter) 1 cup sugar 4 cups milk 1/2 tsp cardamom powder 10-12 chopped almonds and cashews 2 tbsp raisins
Wash the moong dal thoroughly and soak it in water for 4-5 hours or overnight. Drain the water and grind the soaked dal into a coarse paste without adding water.
Heat ghee in a kadhai. Add the ground moong dal paste to the ghee. Stir continuously and cook the dal, breaking any lumps for 20-25 minutes.
In another pan, heat milk. Once the dal is golden and fragrant, gradually pour the warm milk into the pan, stirring continuously.
Continue cooking until the dal absorbs all the milk and the mixture thickens. Add sugar and stir until it dissolves.
Add the cardamom powder, and chopped nuts to the halwa and cook for another 5-7 minutes. Add raisins and cook for a minute more.