Moong Daal ka Halwa (Lentil Fudge)

A Rajasthani delicacy enjoyed specially in the winter time.  This fudge takes a lot of effort and time make, but all this time and effort is worth it.  This is my Mom’s recipe and she has some kind of magic in her hands.  She doesn’t measure anything and everything comes out super delicious.

So I had a couple of friends over for dinner and wanted to make something different but more of a winter type of dessert.  My husband goes gajrela, and I am like made that a few times, so was kind of done with that.  Then I mentioned Moong Daal ka Halwa, he goes who makes halwa out of a dal.. I told him, “Monkey no ginger taste”.  I knew this takes a lot of effort, but still wanted to give it try. Made it for the first time, nothing compared to my Mom’s as she uses a lot of ghee/butter.  I used somewhat less grease so it doesn’t look overly greasy.

 Ingredients:

• 3.5 cup moong dal (soaked overnight)
• 2  sticks butter or more
• 3 cup sugar
• 1 cup water
• 1 cup milk
• Almonds, cashews
• green cardamom
• 1 cup milk powder or maawa

Directions:

Soak the dal overnight.

Then coarsely grind it, not too pasty and not too coarse.

In a non stick kadhai, start roasting the dal on a slow to medium heat.  The dal will stick to the bottom, but you can add a little butter to avoid sticking.  Roast it until the raw smell has completely gone.  This will take some time, so be patient.  While the dal is being roasted, in a pan add sugar, milk and water.  Let it boil till the sugar dissolves.

Add more butter while roasting.  It takes a lot of butter, but I didn’t do too much.  If looks on the drier side, add more butter.   After it has roasted well, add your choice of dry fruits.  I added choti elachi (cardamom), almonds only.

Add the water, milk and sugar mixture to the roasted dal and stir it.  I added the mixture slowly to make sure all the liquid has been absorbed.   Add milk powder or maava to the halwa and mix well.

Your halwa is ready to be be served.  Serve hot and garnish with dry fruits.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!

Source:  www.letsshareknowledge.com (the first dal pic)

Moong Daal ka Halwa (Lentil Fudge)

Sarika Gunjal

Moong Dal ka Halwa (Lentil Fudge), a winter delicacy from Rajasthan.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Indian

Ingredients

  

• 3.5 cup moong dal soaked overnight
• 2 sticks butter or more
• 3 cup sugar
• 1 cup water
• 1 cup milk
• Almonds cashews
• green cardamom
• 1 cup milk powder or maawa

Instructions

 

• Soak the dal overnight.
• Then coarsely grind it, not too pasty and not too coarse.
• In a non stick kadhai, start roasting the dal on a slow to medium heat. The dal will stick to the bottom, but you can add a little butter to avoid sticking. Roast it until the raw smell has completely gone. This will take some time, so be patient. While the dal is being roasted, in a pan add sugar, milk and water. Let it boil till the sugar dissolves.
• Add more butter while roasting. It takes a lot of butter, but I didn't do too much. If looks on the drier side, add more butter.
• After it has roasted well, add your choice of dry fruits. I added choti elachi (cardamom), almonds only.
• Add the water, milk and sugar mixture to the roasted dal and stir it. I added the mixture slowly to make sure all the liquid has been absorbed. Add milk powder or maava to the halwa and mix well.
• Your halwa is ready to be be served. Serve hot and garnish with dry fruits.

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