Moong Dal Halwa Recipe – Authentic Jaggery & Cashew Sweet

Last Updated on 4 months by Neha Deshmukh

Moong Dal Halwa Recipe – Authentic Jaggery & Cashew Sweet

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 for a reason – it’s unbelievably rich, comforting, and packed with flavour. I remember the first time I attempted this; it felt a little daunting, but the end result was so worth it! It quickly became a family favourite, and I’m thrilled to share my version with you. This recipe uses jaggery for a beautiful, complex sweetness and plenty of cashews for that perfect crunch. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a little slice of Indian tradition, made with love (and a good dose of ghee!). You’ll adore it because:

• It’s incredibly flavorful – the jaggery and cardamom create a warm, aromatic experience.
• The texture is divine – soft, creamy, and studded with crunchy cashews.
• It’s perfect for special occasions or just a comforting treat.
• It’s surprisingly achievable, even if you’re new to Indian desserts!

Ingredients

Here’s what you’ll need to create this delicious Moong Dal Halwa:

• 1/4 cup moong dal (about 75g)
• 1/8 cup rava (semolina) (about 30g)
• 1/8 cup rice flour (about 30g)
• 1/8 cup grated coconut (about 30g)
• 1/8 teaspoon cardamom powder (about 0.5g)
• A tiny pinch of salt
• 1.5 tablespoons cashews (about 20g)
• 1 teaspoon oil
• 4 tablespoons ghee (about 60g)
• 2.5 cups water (about 600ml)
• 1/2 cup powdered jaggery (about 120g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Moong Dal: Type and Soaking (if any)

I prefer using split moong dal (yellow moong dal) for this recipe. It cooks faster and gives a smoother texture. No need to soak it – we’re going to cook it directly!

Rava: Choosing the Right Grind

Use fine rava (semolina) for the best texture. Coarse rava can make the halwa a little grainy.

Jaggery: Regional Variations & Quality

Jaggery is unrefined sugar, and it comes in different colours and flavours depending on the region. I like using a good quality, dark jaggery for a richer taste. If you’re using jaggery blocks, grate them finely or melt them with a little water before using.

Ghee: The Importance of Clarified Butter

Ghee is essential for that authentic halwa flavour. It adds a beautiful richness that oil just can’t replicate. Don’t skimp on the ghee!

Cardamom: Freshly Ground vs. Store-Bought

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

Cashews: Roasting for Optimal Flavor

Roasting the cashews brings out their flavour and adds a lovely crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare the jaggery syrup. Melt the 1/2 cup powdered jaggery with 1/4 cup water in a small pan. Bring to a simmer, stirring until the jaggery is completely dissolved. Strain the syrup to remove any impurities and set aside.
2. In a separate pan, heat 2 tablespoons of ghee over medium heat. Add the 1.5 tablespoons of cashews and fry until golden brown and fragrant. Remove from the pan and set aside.
3. Now, let’s cook the moong dal. Dry roast the 1/4 cup moong dal in the same pan until it turns lightly golden. Add 2 cups of water and cook until the dal is soft and mushy – about 15-20 minutes.
4. While the dal is cooking, in another pan, heat the remaining 2 tablespoons of ghee. Add the 1/8 cup rava, 1/8 cup rice flour, and 1/8 cup grated coconut. Fry for 1-2 minutes, stirring constantly, until lightly golden and fragrant.
5. Add the cooked moong dal to the rava mixture. Add 1/2 cup of water and cook, stirring continuously, until the mixture starts to thicken. This takes a bit of patience!
6. Pour in the prepared jaggery syrup and continue to cook, stirring constantly, until the mixture comes together and forms a halwa-like consistency. It should pull away from the sides of the pan.
7. Finally, stir in the 1/8 teaspoon cardamom powder, a tiny pinch of salt, and the fried cashews. Mix well and serve warm.

Expert Tips

• Stir, stir, stir! Constant stirring is key to preventing the halwa from sticking and burning.
• Adjust the water: If the halwa seems too dry, add a tablespoon or two of hot water. If it’s too wet, continue cooking for a few more minutes.
• Don’t rush the process: Halwa takes time and patience. Low and slow is the way to go!

Variations

• Vegan Moong Dal Halwa Adaptation: Substitute the ghee with coconut oil or a neutral-flavored vegetable oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Adjusting the Sweetness Level: Feel free to adjust the amount of jaggery to your liking. Start with 1/2 cup and add more if needed.
• Festival Adaptations (e.g., Makar Sankranti, Lohri): My grandmother always added a sprinkle of sesame seeds during Makar Sankranti for good luck!

Serving Suggestions

Serve this Moong Dal Halwa warm, garnished with a few extra cashews and a sprinkle of cardamom. It’s delicious on its own, or you can pair it with a scoop of vanilla ice cream for an extra indulgent treat.

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 before serving.

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 gives a smooth texture.

Can I use sugar instead of jaggery in this recipe?

Yes, you can! But jaggery adds a unique flavour that sugar doesn’t. If using sugar, use the same quantity as jaggery.

How do I prevent the halwa from sticking to the bottom of the pan?

Constant stirring is the key! Use a heavy-bottomed pan and keep the heat at medium.

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

While you can use oil, the flavour won’t be the same. Ghee adds a richness and aroma that oil can’t replicate.

How can I make this halwa richer and more flavorful?

Add a tablespoon of milk powder or a few strands of saffron to the halwa while it’s cooking.

Can this halwa be made ahead of time?

Yes, you can make it a day ahead and reheat it. The flavours actually develop even more overnight!