Moong Dal Halwa

INDIA

Lentil Pudding

SUBMITTED BY

Ranjeetha

Ranjeetha told me all about a lentil dish from India that in not only special, but it’s one I had never heard of! Moong Dal Halwa is a classic Indian dessert known for its rich flavor, creamy texture, and irresistible aroma. Made from split yellow lentils (moong dal), ghee, sugar, and milk, this sweet treat holds a special place in Indian cuisine. Perfect for festivals, weddings, and winter celebrations, Moong Dal Halwa is a must-try dessert for anyone who loves indulgent flavors.

Preparing Moong Dal Halwa requires patience and attention to detail. The moong dal is soaked, ground into a coarse paste, and slowly roasted in ghee until golden brown. This step is crucial for achieving the signature nutty flavor. The mixture is then cooked with sugar syrup and milk to create a luscious, melt-in-the-mouth consistency.

The final touch is a garnish of slivered almonds, pistachios, and a hint of saffron, which adds both visual appeal and an extra layer of flavor. The dessert’s rich texture and warm, comforting taste make it especially popular during winter months.

Whether you’re exploring Indian desserts or looking for the perfect sweet dish for your next celebration, Moong Dal Halwa is a timeless recipe that never fails to impress. Try it today and experience the magic of traditional Indian sweets!

Moong Dal Halwa

Equipment

  • instant pot

Ingredients
  

  • 1 cup split moong dal
  • 2 cups water
  • ¾ cup ghee
  • 1 cup sugar adjust to taste
  • ¼ tsp ground cardamom
  • raisins for garnish
  • crushed nuts ( pistachios, almonds or cashews) for garnish

Instructions
 

  • Press sauté and add the (dry) moong dal to the pot. Dry roast (stir) the dal for 8-10 minutes until you see it darken a bit. It will change from pale yellow to slightly golden.
  • Add water and stir, then secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  • Quick release pressure and immediately add ghee, sugar, cardamom to the pot and mix well. Don’t panic if when you see the dal, it looks a bit dry – it will quickly absorb the ghee.
  • Once the dal absorbs the ghee, press the sauté button and stir continuously for 10 minutes, scraping the bottom of the pot regularly. This will be a bit of an arm workout.
  • Remove the steel liner from the instant pot (so the halwa doesn’t burn) and immediately scoop the halwa out into a serving bowl. When you pour it out, you’ll notice some ghee on the sides of the serving bowl – that means it separated a bit from the halwa and is perfect!
  • Garnish with crushed nuts and raisins and serve warm.

Notes

Recipe inspired by My Heart Beets
Course: Dessert
Region: Asia

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