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–+ servings

Moong dal halwa recipe | instant moong dal halwa | moong dal sheera

Author Nehas Cook Book
3 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 6 servings

Ingredients
 

  • 1 cup moong dal
  • 1 cup sugar
  • 1 cup melted ghee - add into batches
  • 1.5 hot milk
  • 2 tbsp suji
  • 2 tbsp besan - gram flour
  • 2 tbsp malai - optional
  • ½ tsp cardamom powder
  • ½ cup hot water
  • 2 tbsp chopped cashews
  • 2 tbsp chopped almond
  • 2 tbsp chopped pistachio

Instructions

  • Wash and pat dry 1 cup of moong dal. Roast it over low flame until it turns slightly brown.
  • Transfer it to a plate and allow it to cool down a bit.
  • Put the roasted dal in a mixer jar and grind it into a coarse powder. Sieve the ground powder and set it aside.
  • Next, in a kadai, add ghee along with chopped cashews, almonds, and pistachios. Roast them over a low flame, then transfer them to a plate.
  • In the same kadai, add some more ghee, along with rava and besan. Roast over a low flame until they slightly change color.
  • Incorporate the moong dal powder and some ghee. Roast over a low flame until it turns brown and the dal granules puff up.
  • Pour in ½ cup of hot water and mix well (refer to the video).
  • Heat 1.5 cups of milk and gradually add it to the halwa mixture. Mix well until the milk is fully absorbed.
  • Add 1 cup of sugar and mix thoroughly. Also, add the remaining ghee and continue mixing until the sugar is completely dissolved, and the ghee is released from the sides. (refer video)
  • Finally, add 2 tablespoons of malai, ½ teaspoon of cardamom powder, and the roasted dry fruits. Mix everything together.
  • Serve the moong dal halwa and enjoy.

Notes

  1. The proportion of moong dal, sugar, and ghee should be equal.
  2. Make a slightly coarse powder of moong dal.
  3. Roast moong dal over a low-medium flame.
  4. Moong dal is perfectly roasted when ghee is released from its sides and the granules puff up.
  5. The milk should be hot, so it will easily absorb into the moong dal.
  6. When the milk is completely absorbed, then add sugar to the halwa.