Halwa Recipe: If you're a big fan of buying moong dal halwa from the market, try making it at home this time. With a little effort and patience, you can make delicious halwa at home, just like the ones sold in the market.

Easy and correct way to make Moong Dal Halwa

How to Make Moong Dal Halwa: Eating moong dal halwa during winter and the festive season is a delight. This dessert is also a favorite at weddings and special occasions. Made with ghee, sugar, moong dal, and nuts, this halwa is as delicious as it tastes, and it's not difficult to make at home. If you're a fan of buying moong dal halwa from the market, try making it at home this time. With a little effort and patience, you can make a delicious halwa just like the one available at home.

What is needed to make Moong Dal Halwa?

This halwa requires yellow washed moong dal, ghee, sugar, and milk. Khoya or mawa is also added to enhance the flavor and texture. Gram flour and semolina can also be used. Saffron and cardamom powder are added to enhance the aroma and flavor of the halwa. Nuts like almonds, pistachios, and cashews make it both delicious and visually appealing.

Soak the lentils first

Clean and wash the mung beans thoroughly and soak them in water for at least 4 to 5 hours. You can also soak them overnight. Then, drain all the water from the beans. Now, add very little water to the mixture and grind them coarsely in a mixer. Be careful not to make the paste too thin. The more water there is in the paste, the longer it will take to cook.

Add ghee to the pan and fry the lentils.

Now take a wide, heavy-bottomed pan. Heat half the ghee in it. First, add the semolina and gram flour and fry them. Next, add the prepared moong dal paste and begin frying them thoroughly over low to medium heat. This is the most important part of making the halwa, as it takes time to fry the lentils thoroughly. Stir constantly to prevent them from sticking to the pan or burning. It's recommended to fry them over low to medium heat for at least 15 to 20 minutes. Once thoroughly fried, they will begin to turn light brown and begin to smell fragrant.

Now add milk and remaining ghee.

When the lentils are well roasted, add milk and cook, stirring constantly. Continue cooking until the milk has completely evaporated. Then, add the remaining ghee and cook for about 5 more minutes. It's important to stir constantly during this time to prevent the halwa from sticking to the bottom.

Adding khoya will give a special taste.

Now add mawa or khoya and mix well. You can also add nuts at this point. Khoya gives the halwa a thick and rich texture and enhances its flavor. If khoya is not available, dry milk powder can also be used.

How to prepare sugar syrup

For the halwa, heat sugar and water in a pan. Cook until the sugar dissolves completely. There's no need to make this syrup into a stringy consistency. Once the sugar is completely dissolved, set it aside. Remember to add the sugar only after the lentils are fully cooked and tender. Adding sugar too early can prevent the lentils from cooking properly.

Finally, add sugar syrup, saffron, and cardamom.

Now, pour the prepared sugar syrup into the roasted lentils and khoya mixture. Mix well and cook. Continue cooking the halwa until the ghee begins to separate from the sides of the pan. Then, add the saffron milk and cardamom powder. After mixing thoroughly, sprinkle chopped almonds, pistachios, and cashews on top. The nuts not only enhance the flavor but also add a rich texture to the halwa.

Serve moong dal halwa hot.

Once everything is well combined, turn off the heat. The moong dal halwa is ready. Serve hot and sprinkle with your favorite nuts. This halwa can be made for festivals, weddings, parties, or any special occasion. Warm halwa tastes even better in winter.