Authentic Moong Dal Halwa Recipe – Saffron Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Halwa Recipe – Saffron Cardamom Delight

Hey everyone! If you’ve ever craved that warm, comforting, and subtly sweet Indian dessert, you have to try this Moong Dal Halwa. It’s a classic for a reason, and honestly, it’s a little bit of sunshine in a bowl. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It takes a little patience, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This Moong Dal Halwa isn’t just delicious; it’s a hug in dessert form. It’s rich, flavorful, and has this incredible aroma from the saffron and cardamom. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian sweet. It’s perfect for festivals, special occasions, or just a cozy night in.

Ingredients

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

• 0.5 cup (approx. 100g) yellow moong dal
• 0.5 cup (120ml) boiled milk
• 0.5 cup (120ml) water
• 0.5 cup (100g) sugar
• 1 tbsp (15ml) melted ghee
• 0.5 tsp (approx. 2g) cardamom powder
• 0.5 tsp (approx. 0.5g) saffron threads
• 2 tbsp (approx. 30g) chopped cashews and almonds

Ingredient Notes

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

Yellow Moong Dal: Type and Quality

Using good quality, split yellow moong dal is key. Look for dal that’s bright yellow and doesn’t have any blemishes. It’s readily available at most Indian grocery stores.

Ghee: The Importance of Clarified Butter

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

Saffron Threads: Sourcing and Flavor Profile

Saffron is the star when it comes to aroma and color. A little goes a long way! Try to source good quality saffron threads – they’ll have a deeper color and more intense flavor. Soaking them in a little warm water helps release their beautiful hue.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom powder is always best, if you can! The flavor is so much more vibrant. But good quality store-bought is perfectly fine too.

Sugar: Adjusting Sweetness to Your Preference

I like my halwa moderately sweet, but feel free to adjust the sugar to your liking. You can always start with a little less and add more as you go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal in hot water for about 2 hours. This softens it up and makes it easier to grind.
2. Drain the soaked dal completely. Seriously, get rid of all the water!
3. Now, grind the soaked dal into a coarse paste. You don’t want it super smooth – a little texture is good. Don’t add any water while grinding, if possible.
4. Strain the dal paste through a clean cloth to remove any excess moisture. This is a crucial step for getting the right consistency.
5. Heat the ghee in a kadai (or a heavy-bottomed pan) over medium heat. Add the dal paste and sauté for 12-15 minutes, stirring constantly, until it turns golden brown. This takes patience, but don’t rush it!
6. While the dal is sautéing, mix the milk and water together. Once the dal is golden brown, slowly add the milk-water mixture to the kadai.
7. Cook, stirring continuously, until the mixture thickens. This will take another 10-15 minutes.
8. Add the sugar and stir well until it dissolves completely. Cover the kadai and simmer for 5 minutes.
9. Finally, mix in the cardamom powder and the saffron-soaked water. Cook for another 2-3 minutes, until the halwa leaves the sides of the pan.
10. Garnish with chopped cashews and almonds, and serve warm!

Expert Tips

• Don’t skip the straining step! It really makes a difference in the texture.
• Low and slow is the way to go. Sautéing the dal over medium heat prevents it from burning.
• Stir, stir, stir! Constant stirring is key to preventing sticking and ensuring even cooking.

Variations

• Vegan Moong Dal Halwa Adaptation: Substitute the ghee with coconut oil and the milk with plant-based milk (almond or cashew work well).
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Adjusting Spice Levels: Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for a different flavor profile. My friend, Priya, loves adding a hint of nutmeg!
• Festival Adaptations (e.g., Diwali, Holi): For Diwali, I like to add a little bit of silver leaf (vark) for extra festivity.

Serving Suggestions

Serve warm, and maybe with a dollop of cream or a sprinkle of extra nuts. It’s delicious on its own, but also pairs beautifully with a cup of chai.

Storage Instructions

Leftover halwa can be stored 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?

Split yellow moong dal is the best choice. It cooks quickly and has a lovely flavor.

How can I achieve the perfect golden brown color while sautéing the dal?

Patience is key! Sauté over medium heat, stirring constantly, until the dal turns a rich golden brown color. Don’t rush the process.

Can I make this halwa ahead of time?

You can make it a day ahead, but it’s best served fresh. The texture might change slightly upon reheating.

What is the best way to soak the moong dal for optimal texture?

Hot water works best for quick softening. 2 hours is usually sufficient.

How do I know when the halwa is cooked to the right consistency?

The halwa is ready when it starts to leave the sides of the pan and has a thick, creamy consistency.

Enjoy making this delicious Moong Dal Halwa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!