Moong Dal Halwa is Rajasthan special. It is prepared during Holi, Diwali and other occasions too. This halwa takes a lot of time so you need patience and time but the end result is worth it, so tasty and delicious.

My sister in law makes amazing Moongdal halwa and I really wanted to learn how to make it. And yay, I did it, from her recipe.

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Yellow Split Moong Dal – 1/2 cup levelled
Sugar – 1/2 cup heaped
Ghee – 1/4 cup melted(1/8 cup +1/8 cup)
Water – 1 1/2 Cup
water 1 cup for sugar syrup
Almonds -few
Pistachios – few
Saffron – few strands

  1. Soak moong dal in water till immersing level, soak for at least 2 hrs. Drain water, transfer to a mixer jar.
  2. Grind it to a semi-fine paste not too coarse or not too fine.
    Sprinkle little water if the mixer gets stuck up, but do not add more water.
    Set aside.
  3. In a saucepan add sugar and water along with saffron. Bring it a boil stir well until sugar completely dissolve till one string consistency(chashni) and set aside to cool.
  4. Now in another pan, take 1/8 cup of ghee, add moong dal paste keep stirring in low flame. It will become dry.wp-15950516103136315734593906083703.jpg
  5. It will look like putty, this will take at least 20mins in low flame. Keep stirring. At this stage, the raw smell should have gone and it will give a roasted nutty aroma. This is the right stage, add water.
  6. Keep stirring without any lumps. Let it boil for 2mins.
  7. It will start to thicken, keep cooking. Add remaining ghee(1/8 cup) a tbsp at a time
  8. Now, add sugar syrup and stir until halwa absorbs the syrup.wp-15950516105192170493554708876362.jpg
    Keep cooking and adding ghee, at one stage it will leave the sides of the pan and form a lump, this is the right stage. Switch off. It will thicken further after cooling down.
  9. Serve hot/warm.
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