Authentic Moong Dal Halwa Recipe – Saffron Almond Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Halwa Recipe – Saffron Almond Indian Dessert

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 dessert, and honestly, it’s one I’ve been perfecting for years. I first made this for Diwali, and let’s just say it was a hit! It’s a little bit of work, but trust me, the rich, sweet, and nutty flavor is so worth it. It’s a dessert that feels truly special, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a deeply flavorful, melt-in-your-mouth experience. The saffron and cardamom elevate the simple moong dal to something truly luxurious. Plus, the almonds add a delightful crunch. It’s perfect for festivals, special occasions, or just when you need a little sweet comfort in your life.

Ingredients

• 1 cup Moong Dal (Split Petite Yellow Lentil without husk) – about 200g
• 1 cup Ghee (Clarified Butter) – about 225g
• ?? cup Sugar – (adjust to taste, start with ¾ cup – about 150g)
• 1 cup Warm Milk – 240ml
• 1 teaspoon Warm Milk – 5ml (for saffron)
• 2 pinches Saffron
• ?? teaspoon Cardamom Powder – (start with ½ tsp – about 1.25g)
• 1 pinch Salt
• 15-20 Almonds

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Moong Dal: Understanding the Type & Quality
We’re using moong dal – specifically, the split petite yellow lentils without the husk. This is crucial! Using the whole moong beans won’t give you the same smooth texture. Look for good quality dal that’s bright yellow and doesn’t smell stale.

Ghee: The Importance of Clarified Butter in Halwa
Ghee is the heart and soul of halwa. It gives it that incredible richness and aroma. Don’t skimp on the ghee! You can make your own (it’s easier than you think!), or buy a good quality brand. The flavor really shines through.

Saffron: Sourcing & Blooming for Maximum Flavor
Saffron is expensive, yes, but a little goes a long way. Look for vibrant red strands. “Blooming” the saffron – soaking it in warm milk – releases its color and flavor. It’s a step you absolutely don’t want to skip!

Almonds: Regional Variations & Roasting Techniques
I prefer slivered almonds for this halwa, but you can use chopped or even whole almonds. Lightly roasting them brings out their nutty flavor. My grandmother always used to add a tiny pinch of rose water to the almonds – a lovely touch if you’re feeling fancy!

Cardamom: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best. The aroma is so much more potent. If you’re using store-bought powder, make sure it’s relatively fresh.

Step-By-Step Instructions

1. First, let’s get the moong dal soaking. Add 1 cup of moong dal to a bowl and cover with plenty of water. Let it soak for 4-5 hours, or even overnight. This softens the dal and makes it easier to grind.
2. Once soaked, drain the dal and grind it into a coarse paste. You can use a blender or a food processor. Don’t add too much water – you want a paste, not a liquid.
3. Now, let’s bloom the saffron. In a small bowl, add 2 pinches of saffron to 1 teaspoon of warm milk. Set aside to let the color and flavor develop.
4. Peel and slice the almonds. Set aside for later.
5. Time to start the magic! Melt ½ cup of ghee in a microwave-safe bowl. Add the dal paste and microwave uncovered for 4 minutes, stirring every minute. This initial microwave step helps get things moving.
6. Break up any lumps in the mixture. It should resemble semolina.
7. Transfer the mixture to a heavy-bottomed pan. Roast on low heat for about 10 minutes, adding another ½ cup of ghee. Continue roasting, stirring constantly, until the mixture is aromatic and golden brown (this will take about 25-30 minutes). Patience is key here!
8. Add 1 cup of warm milk and 1 cup of water. Cover the pan and cook for 5 minutes. Then, sauté uncovered for another 5 minutes, stirring frequently.
9. Now for the sweetness! Mix in the sugar and a pinch of salt. Cook for about 10 minutes, stirring until the sugar dissolves and the mixture thickens.
10. Add the saffron-infused milk, cardamom powder, and the remaining ghee. Mix well.
11. Finally, fold in the almond slices. Serve warm and enjoy!

Expert Tips

• Low and Slow: Roasting the dal on low heat is crucial. This prevents it from burning and ensures a beautiful golden color.
• Stir, Stir, Stir: Seriously, don’t stop stirring! This prevents sticking and ensures even cooking.
• Adjust Sweetness: The amount of sugar is adjustable. Start with ¾ cup and add more to taste.
• Ghee is Your Friend: Don’t be afraid to add a little extra ghee if the mixture seems dry.

Variations

• Vegan Moong Dal Halwa Adaptation: Substitute the ghee with coconut oil or vegan butter. It won’t have quite the same flavor, but it’s a delicious alternative!
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Adjusting the Spice Level: If you love cardamom, feel free to add a little more. You can also experiment with a pinch of nutmeg.
• Festival Adaptations (Holi, Diwali, Weddings): For Diwali, I like to garnish with a few extra saffron strands. For weddings, I sometimes add a touch of rose water for a more elegant flavor.

Serving Suggestions

This halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped pistachios. A warm glass of milk alongside is the perfect pairing.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of moong dal to use for halwa?
Definitely the split petite yellow lentils without the husk. It’s the key to a smooth, creamy texture.

How do I know when the halwa is roasted enough?
The mixture should be golden brown and very aromatic. It will also start to pull away from the sides of the pan.

Can I make this halwa ahead of time?
You can make it a day or two in advance and store it in the refrigerator. Just reheat gently before serving.

What can I substitute for ghee in this recipe?
Coconut oil or vegan butter can be used as a substitute, but the flavor will be different.

How can I achieve a smoother texture in my halwa?
Soaking the dal for a longer period and grinding it into a very fine paste will help. Also, roasting it slowly and stirring constantly is key.