Moong Dal Halwa Rajasthani
Rich slow-cooked moong dal halwa with ghee, sugar, and dry fruits. Labor-intensive Rajasthani festive winter sweet.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Moong Dal — 250 g (whole)
- Toor Dal — 250 g (whole)
- salt (optional) (whole)
- Ghee — 100 g (whole)
- sugar — 100 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Wash the moong dal and toor dal together and soak them in water for 2 hours, then drain well and coarsely grind to a slightly grainy paste without adding much water.
- Heat the ghee and oil together in a heavy-bottomed kadai on low flame.
- Add the ground dal paste and roast it continuously on low to medium flame, stirring constantly, until it turns deep golden brown and gives off a rich nutty aroma, about 25 to 30 minutes.
- Keep warm water ready and add it gradually to the roasted dal while stirring briskly so no lumps form, letting the mixture cook through.
- Add the sugar and a pinch of salt, and continue stirring on low flame until the mixture thickens and starts leaving the sides of the kadai.
- Cook further, stirring, until the halwa turns glossy and the ghee visibly separates at the edges, which is the Rajasthani style of rich, deeply roasted halwa.
- Add crushed cardamom and mix well.
- Serve the halwa hot, garnished with the cardamom aroma coming through.
Common questions
- Moong Dal Halwa Rajasthani ko English mein kya kehte hain?
- मूंग दाल हलवा राजस्थानी ko English mein Moong Dal Halwa Rajasthani likhte hain.
- Ek plate Moong Dal Halwa Rajasthani mein kitni calories hoti hain?
- 272 kcal per plate.
- Kitna time lagta hai?
- 540 min lagta hai — 480 min taiyari, 60 min pakana.