We are back with a simple and comforting Indian dessert: moong dal halwa. This recipe was prepared for a Lentils-themed cooking challenge and, since it coincided with an auspicious day in the Tamil calendar, it served both as an offering and a delicious treat for family and friends.
I used to think that achieving the perfect halwa texture required constant, endless stirring, but this traditional-style moong dal halwa proves otherwise. The method is straightforward and forgiving, and the result is rich, aromatic, and melt-in-your-mouth good. The addition of desi ghee (clarified butter) gives this halwa its characteristic sheen and depth of flavor.
This halwa is fragrant from cardamom, pleasantly sweet, and enriched with ghee and roasted cashews. It’s one of those desserts that invites you to take another spoonful, and it’s best enjoyed warm.
Ingredients:
- 100 g moong dal (green gram split)
- 1/4 cup milk
- 1 tbsp besan (chickpea flour)
- 50 g sugar (adjust to taste)
- 4 tbsp ghee (clarified butter)
- 1/4 tsp cardamom powder
- Cashew nuts, lightly roasted in ghee
- Hot water for soaking the moong dal
Method:
- Soak the moong dal in hot water for 30 minutes. Drain thoroughly and place the dal in a pressure cooker with the milk. Cook until about 4 whistles. Allow the pressure to release naturally, then open the cooker and mash the dal well with the back of a ladle so it becomes smooth but still has some body.
- In a dry pan or wok over medium heat, roast the besan for about a minute until it becomes aromatic. Be careful not to brown it; you only want to remove the raw smell. Remove and set aside.
- Using the same pan, add the mashed moong dal, 2 tablespoons of ghee, the roasted besan, and the sugar. Cook the mixture, stirring continuously, for about 4–5 minutes. You will notice the halwa begins to leave the sides of the pan and comes together as a cohesive mass—this indicates it is almost done. At this point, turn off the heat.
- Stir in the remaining ghee, cardamom powder, and roasted cashew nuts. Mix well so the ghee and spices are fully incorporated and the nuts are distributed evenly.
- Serve the halwa warm. It is best enjoyed fresh, while the texture is soft and the aroma is at its peak.
Notes and tips:
- Adjust the sugar to suit your preference. If you prefer a sweeter halwa, increase the sugar up to 75 g.
- Because the dal is cooked in milk, you can reduce the ghee slightly if you want a lighter version—however, ghee contributes significantly to the flavor and mouthfeel.
- Avoid overcooking the dal on the stove after combining the ingredients; cooking for too long can cause the halwa to become dense and firm rather than soft and smooth.
- If you prepare the halwa ahead of time, reheat it gently in a hot water bath for a few minutes prior to serving to restore its warm, soft consistency.
Enjoy this sweet lentil treat with family and friends. It’s a comforting dessert that brings warmth and festive aroma to any occasion.
This recipe was prepared as part of a Blogging Marathon challenge focused on creative lentil dishes.
Happy cooking!
Sushma.