Moong Dal Halwa Recipe – Authentic Indian Sweet with Jaggery & Nuts

Last Updated on 2 months by Neha Deshmukh

Moong Dal Halwa Recipe – Authentic Indian Sweet with Jaggery & Nuts

Introduction

Oh, halwa! Just the word conjures up images of cozy winter evenings and festive celebrations, doesn’t it? This Moong Dal Halwa is a classic Indian sweet, and honestly, it’s one of my absolute favorites. It’s rich, comforting, and surprisingly easy to make. I first made this for Diwali a few years ago, and it’s been a family tradition ever since. It’s the perfect dessert to share with loved ones, or honestly, just to enjoy all by yourself with a cup of chai! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a beautiful balance of textures and flavors. The creamy, smooth halwa, the delightful crunch of cashews and raisins, and the warm aroma of cardamom… it’s a sensory experience! Plus, using jaggery instead of sugar gives it a lovely, earthy sweetness that’s so characteristic of traditional Indian desserts. It’s a little bit of heaven in every bite.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 ½ liters milk (about 6 cups)
• ¾ cup split yellow moong dal (about 150g)
• 1 cup jaggery (about 200g)
• ½ tsp cardamom powder
• 2 tbsp cashewnuts (about 30g)
• 1 tbsp raisins (about 15g)
• 1 tbsp ghee (about 15ml)
• 1 ½ cups water (360ml)
• 1 ¼ cup water (300ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Jaggery: I highly recommend using jaggery for this recipe. It adds a depth of flavor that sugar just can’t match. The color will also be a beautiful, rich brown. If you can find it, use a good quality jaggery – it makes all the difference.
• Moong Dal: Split yellow moong dal is the star here! Make sure you’re using split (chilkewali) dal, not whole moong. It cooks much faster and gives the halwa that perfect creamy texture.
• Ghee: Ghee is traditional, and it adds a wonderful richness. Don’t skimp! But if you’re looking for a substitute, you can use unsalted butter.
• Cardamom: Freshly ground cardamom is best, but powdered works just fine. Adjust the amount to your liking – some people prefer a stronger cardamom flavor. Regional variations often see a pinch of saffron added too, for a luxurious touch!
• Sweetness Levels: Jaggery’s sweetness varies. Taste the jaggery syrup as you make it and adjust the quantity slightly to suit your preference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in a pan over medium heat. Add the cashews and raisins and toast them until they turn golden brown. Be careful not to burn them! Set these aside – they’re our crunchy topping.
2. Now, add the moong dal to the same pan and dry roast it for about 4 minutes, until it smells wonderfully aromatic. This step is important for developing the flavor.
3. Transfer the roasted dal to a pressure cooker. Add 1 ½ cups of water and pressure cook for 2-3 whistles, or until the dal is completely mushy. You want it really soft.
4. While the dal is cooking, let’s make the jaggery syrup. In a saucepan, melt the jaggery with 1 ¼ cup of water. Bring it to a boil, then strain it through a fine-mesh sieve to remove any impurities. This will give you a smooth, clear syrup.
5. In a heavy-bottomed vessel (this prevents sticking!), boil the milk over medium heat. Stir frequently to prevent it from scorching. Reduce the milk slightly – about 15-20%.
6. Add the cooked moong dal to the reduced milk and mix well. It might seem a little lumpy at first, but keep stirring!
7. Now, slowly pour in the jaggery syrup and stir continuously. Reduce the heat to low and simmer for 12-15 minutes, stirring almost constantly, until the halwa thickens to your desired consistency. This is where your arm gets a workout!
8. Finally, stir in the cardamom powder and the toasted cashews and raisins. Give it one last good mix, and it’s ready!

Expert Tips

• Stir, Stir, Stir! Seriously, don’t walk away from the pan while the halwa is simmering. Constant stirring is key to preventing it from sticking and burning.
• Heavy-Bottomed Pan: Using a heavy-bottomed pan is crucial for even heat distribution and preventing sticking.
• Patience is Key: Halwa takes time and patience. Don’t rush the process – let it simmer and thicken slowly.

Variations

• Vegan Adaptation: You can easily make this vegan by using plant-based milk (like almond or soy milk) and a plant-based ghee alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Feel free to adjust the amount of cardamom to your liking. A pinch of nutmeg or a tiny bit of saffron can also be lovely additions.
• Festival Adaptations: This halwa is perfect for Diwali, Holi, or any special occasion. My aunt always adds a sprinkle of chopped pistachios for Diwali – it looks so festive!

Serving Suggestions

Serve the Moong Dal Halwa warm or chilled. It’s delicious on its own, but a dollop of cream or a sprinkle of chopped nuts takes it to the next level. It pairs beautifully with a cup of masala chai or a glass of cold milk.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

• What type of dal is best for Moong Dal Halwa? Split yellow moong dal (chilkewali dal) is the best choice. It cooks quickly and gives the halwa a smooth texture.
• Can I use sugar instead of jaggery? Yes, you can! But you’ll need to use about ¾ cup of sugar for every 1 cup of jaggery. The flavor will be different – less earthy and more… well, sugary!
• What adjustments should I make if I use sugar? Reduce the amount of water slightly, as sugar dissolves more easily than jaggery.
• How do I prevent the halwa from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir constantly!
• What is the best way to roast moong dal for optimal flavor? Dry roast the dal over medium heat, stirring frequently, until it smells fragrant. Don’t let it burn!
• Can this halwa be made ahead of time? Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat before serving.