Name: Moong Dal Halwa recipe by Arti Mehta at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5
Ingredients: Skinless Moong Dal 1 cup (215 gms, washed and soaked for 3-4 hours); Ghee ¾ cup; Mawa/Khoya ½ cup (80 gms); Sugar ¾ cup; Water ¾ cup; Saffron strands 5-6 (powdered); Mace (javitri) a small piece (powdered); Nutmeg (jaiphal) a small piece (powdered); Green cardamom (elaichi) 5 (skin removed and seeds powdered); Almond slivers for garnishing

ABOUT Moong Dal Halwa RECIPE

Moong dal halwa is a traditional Rajasthani festive sweet and is super yummy. But, you need to forget the calorie counts while having this scrumptious halwa as this has loads of ghee. We can reduce the quantity of ghee but a perfect taste comes only when we add the required amount of ghee into it. Do indulge in this delicious halwa at least once and share your feedback

Ingredients Serving: 5

Skinless Moong Dal 1 cup (215 gms, washed and soaked for 3-4 hours)
Ghee ¾ cup
Mawa/Khoya ½ cup (80 gms)
Sugar ¾ cup
Water ¾ cup
Saffron strands 5-6 (powdered)
Mace (javitri) a small piece (powdered)
Nutmeg (jaiphal) a small piece (powdered)
Green cardamom (elaichi) 5 (skin removed and seeds powdered)
Almond slivers for garnishing

Instructions

Remove water from the dal and grind the dal into a coarse paste.
Heat ghee in a pan.
Add the dal paste to it and let it cook for 45 minutes or until the ghee starts to separate from the dal and fragrance starts coming.
The dal paste will be converted into a coarse mixture. This mixture can be prepared in advance and stored in freezer. So whenever you want to eat halwa, it can be prepared within no time.
Heat mawa in another pan. Add it to the dal mixture and mix well.
In another pan heat sugar and water. Let a boil come in the syrup.
Add the powdered saffron, mace, nutmeg, and green cardamom to the syrup. Let it boil once.
Add the dal and mawa mixture to the syrup.
Cook for about 5-7 minutes.
Garnish with almond slivers and serve hot.
Serve hot

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