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Moong Dal Halwa (with badaam) Recipe By Chef undefined

Name: Moong Dal Halwa (with badaam) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup yellow moong dal; 1/4 cup semolina; 1 cup mawa/khoya; 1 cup ghee; 1 cup sugar; 2 tbsp cardamom powder; 1 cup almond paste; 2-3 strands of saffron

Moong Dal Halwa (with badaam) Recipe

Yellow Moong Dal Halwa is a rich and decadent dessert. Chef Ajay Chopra shares the recipe for this popular Indian puddin ... Read More

Preparation Time

10-12 Min

Cooking Time

10-15 Min

Meal Type

dessert

Difficulty

MEDIUM

Ingredients For Moong Dal Halwa (with badaam) Recipe

For Moong Dal Halwa (with badaam)
- 1 cup yellow moong dal
- 1/4 cup semolina
- 1 cup mawa/khoya
- 1 cup ghee
- 1 cup sugar
- 2 tbsp cardamom powder
- 1 cup almond paste
- 2-3 strands of saffron
For Garnish
- mawa/khoya (milk cheese)
- almonds
- pistachios
- rose petals

How to make Moong Dal Halwa (with badaam) Recipe?

Soak the Yellow Moong Dal in enough water overnight. Drain well so that there is no moisture. Blend it in a mixer to a coarse paste and keep it aside.
Heat the ghee in a deep non-stick kadhai add semolina and cook till it releases aroma, switch off the flame. Add the ground moong dal and almond paste, mix for 2 min and switch on the flame and cook on a medium flame for 40 minutes, stirring continuously.
In another pan make sugar syrup (chashni) of sugar and water, it should be 1 string consistency.
Mix well and cook the halwa on a medium flame for 5-7 minutes. Add the sugar syrup and mix well, then add kesar and stir continuously.
While stirring continuously add 1 cup mawa/Khoya, cook on a medium flame for 4 minutes or till fat oozes out from the sides of the pan.
Serve the moong dal halwa warm, garnished with chopped nuts, dried rose petals and mawa.

View Step by Step Recipe

Soak the Yellow Moong Dal in enough water overnight. Drain well so that there is no moisture. Blend it in a mixer to a coarse paste and keep it aside.

Heat the ghee in a deep non-stick kadhai add semolina and cook till it releases aroma, switch off the flame. Add the ground moong dal and almond paste, mix for 2 min and switch on the flame and cook on a medium flame for 40 minutes, stirring continuously.

In another pan make sugar syrup (chashni) of sugar and water, it should be 1 string consistency.

Mix well and cook the halwa on a medium flame for 5-7 minutes. Add the sugar syrup and mix well, then add kesar and stir continuously.

While stirring continuously add 1 cup mawa/Khoya, cook on a medium flame for 4 minutes or till fat oozes out from the sides of the pan.

Serve the moong dal halwa warm, garnished with chopped nuts, dried rose petals and mawa.

Yellow Moong Dal Halwa is a rich and decadent dessert that is loved all over India. In fact, it can be called as the ‘halwa (pudding) of the nation’. This halwa is generally made in the winters as it keeps the body warm and protects from the bitter winter cold. Ingredients like loads of ghee, sugar, khoya/mawa and chunky nuts provide heat to the body that can make the harshest dip in the temperature seem bearable.

Moreover, oodles of ghee and addition of dry fruits makes this halwa a must for weddings or festivals or special events.

The ghee-laden and dry fruits and saffron-infused Yellow Moong Dal Halwa is delectable and mouth-watering.

Moong Dal Halwa

Ajay Chopra

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