Moong Dal Halwa is one of those classic Indian winter desserts that instantly warms the heart. Its rich aroma, silky texture, and ghee‑loaded flavor make it a festive favorite. During cold weather, this halwa not only tastes delicious but also provides warmth and energy to the body. If you want to prepare a perfect, restaurant‑style Moong Dal Halwa at home, this simple recipe will help you achieve the same authentic taste.
Below is a detailed, easy‑to‑follow recipe that enhances the flavor and makes your winter evenings even more delightful.
Start by washing the moong dal thoroughly. Soak it in water for at least 4–5 hours. This helps the dal soften and blend smoothly.
Drain the soaked dal and grind it into a coarse paste. Avoid adding too much water; the paste should be thick.
Heat ghee in a heavy pan or kadhai. Add the ground dal and roast it on medium flame. Keep stirring continuously to avoid burning. The dal will slowly turn golden and release a nutty aroma. This step is crucial because the more you roast, the richer the flavor becomes.
In another pan, warm milk and water together. You can add saffron strands for extra color and fragrance.
Pour the warm milk mixture into the roasted dal. Stir continuously to avoid lumps. Cook until the dal absorbs the liquid and thickens.
Once the mixture thickens, add sugar. The halwa will loosen again, so continue cooking until it becomes dense and glossy. Add cardamom powder for aroma.
Mix in chopped almonds, cashews, and pistachios. Cook for a few more minutes until the halwa leaves the sides of the pan.
This dessert is not just tasty but also nourishing, making it ideal for winter evenings and festive celebrations.
Moong Dal Halwa is a timeless Indian sweet dish that becomes even more special during winter. With the right ingredients and a little patience, you can prepare a delicious, aromatic halwa at home that tastes just like the traditional version. Serve it hot, enjoy it with family, and let the warmth of this classic dessert brighten your winter days.
