Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Halwa Recipe – Cashew & Wheat Flour Delight

Introduction

Oh, halwa! Just the word conjures up warm, cozy feelings, 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 it was a hit – everyone asked for the recipe! It’s a little bit of effort, but trust me, the rich, sweet, and slightly nutty flavor is absolutely worth it. This recipe combines the goodness of moong dal, the crunch of cashews, and the subtle aroma of cardamom. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Halwa isn’t just delicious; it’s comforting. It’s perfect for festive occasions, a special treat, or just when you need a little something sweet to brighten your day. It’s also surprisingly nutritious, thanks to the moong dal! Plus, the combination of textures – smooth halwa, crunchy cashews – is just divine.

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 1 cup Moong dal (paasi paruppu) – about 200g
• 1 cup Sugar – about 200g
• 6 tablespoons Ghee – about 90ml
• 1 tablespoon Wheat flour – about 7g
• ?? teaspoon Cardamom powder – about 1-2g (adjust to taste)
• 1 pinch Food colour (optional)
• 8 Cashew nuts

Ingredient Notes

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

Moong Dal (Paasi Paruppu) – Types & Soaking

You’ll want to use split moong dal (paasi paruppu) for this recipe. It cooks much faster and gives the halwa a smoother texture. While soaking isn’t essential, I find soaking the dal for about 30 minutes helps it cook more evenly.

Ghee – Clarified Butter & Its Importance

Ghee is key to that authentic halwa flavor. It adds a richness you just can’t get with oil. If you’re new to ghee, it’s clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Wheat Flour – Choosing the Right Kind

Regular all-purpose wheat flour (maida) works perfectly here. It helps bind the halwa and gives it a lovely texture. Don’t use whole wheat flour, as it will alter the flavor and color.

Cashew Nuts – Roasting for Enhanced Flavor

Roasting the cashews is a must! It brings out their natural sweetness and adds a wonderful crunch. Don’t skip this step.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom powder is always best. The aroma is incredible! But if you’re using store-bought, make sure it’s relatively fresh.

Sugar – Adjusting Sweetness Levels

I use 1 cup of sugar, but feel free to adjust this to your liking. You can always add more, but you can’t take it away!

Food Colour – Traditional Use & Alternatives

A pinch of yellow or orange food colour is traditionally used to give the halwa a vibrant hue. It’s totally optional, though! You can also use saffron strands soaked in warm milk for a natural colour and flavour.

Step-By-Step Instructions

Alright, let’s make some halwa!

1. First, pressure cook the moong dal with 2 cups of water until it’s super soft – about 3-4 whistles. Once cooled, blend or mash it into a smooth paste. No lumps allowed!
2. Now, heat 2 tablespoons of ghee in a heavy-bottomed pan. Fry the cashew nuts until they turn golden brown and lovely. Set them aside.
3. In the same pan, add the remaining ghee and roast the wheat flour until it smells fragrant – about 2-3 minutes. Be careful not to burn it! Set this aside too.
4. Time for the magic! Add the mashed dal and sugar to the pan. Cook on medium heat, stirring constantly. This is important to prevent sticking.
5. Start adding the remaining ghee, one tablespoon at a time, mixing thoroughly until each addition is fully absorbed. This takes patience, but it’s what gives the halwa its rich texture.
6. If you’re using it, stir in the food colour now. Continue cooking until the mixture turns glossy and transparent.
7. Add the fried cashews, cardamom powder, and roasted wheat flour. Mix everything well.
8. Keep cooking, stirring continuously, until the halwa thickens, releases ghee from the sides, and pulls away from the pan. This is how you know it’s ready!

Serve warm and enjoy!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Halwa Texture

The key is patience and constant stirring. You want a smooth, creamy texture that’s not too thick or too runny.

Preventing Sticking & Burning

A heavy-bottomed pan and constant stirring are your best friends here. Seriously, don’t walk away from the pan!

Roasting the Wheat Flour Correctly

You want the flour to be fragrant, but not browned. Burnt flour will ruin the flavor of the halwa.

Knowing When to Add Ghee

Add the ghee gradually, allowing each tablespoon to be fully absorbed before adding the next. This creates a rich, luscious texture.

Using a Heavy-Bottomed Pan

This is crucial for even cooking and preventing sticking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Halwa

Substitute the ghee with coconut oil or a vegan butter alternative.

Gluten-Free Moong Dal Halwa (Alternative Flours)

Use almond flour or rice flour instead of wheat flour.

Adjusting Spice Levels – Adding Saffron or Nutmeg

A pinch of saffron or nutmeg can add a lovely warmth and complexity to the flavor. My grandmother always added a tiny bit of nutmeg!

Festival Adaptations – Diwali, Holi, & Winter Celebrations

This halwa is perfect for any celebration! For Diwali, I like to garnish it with silver leaf (vark).

Sugar-Free Moong Dal Halwa (Using Natural Sweeteners)

Use dates or stevia to sweeten the halwa instead of sugar.

Serving Suggestions

This halwa is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s also lovely with a cup of warm milk.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is the best type of moong dal to use for halwa?

Split moong dal (paasi paruppu) is the best choice. It cooks quickly and gives a smooth texture.

Can I make this halwa ahead of time?

You can make the dal paste ahead of time and store it in the refrigerator for a day or two. But it’s best to make the halwa fresh for the best flavor and texture.

How do I prevent the halwa from becoming too dry?

Add the ghee gradually and stir constantly. If it starts to look dry, add a tablespoon of milk or water.

What if I don’t have ghee, can I use oil?

You can use oil, but the flavor won’t be quite the same. Ghee adds a unique richness that oil can’t replicate.

Can I add other nuts or dry fruits to this halwa?

Absolutely! Almonds, pistachios, and raisins are all great additions.

How can I tell when the halwa is cooked perfectly?

The halwa should thicken, release ghee from the sides, and pull away from the pan. It should also have a glossy appearance.