How to Make Healthy Moong Dal Halwa ?
Ingredients for moong dal halwa
- ½ cup Moong Dal
- ¼ cup Jaggery
- ½ cup Ghee
- 3 tbsp Besan (gram flour)
- 3 tbsp Sooji (semolina)
- 1 litre Water
- ¼ tsp Elaichi (Cardamom) Powder
- Chopped dry fruits (cashews, almonds, raisins – as desired)
Steps to make moong dal halwa
- Wash ½ cup of moong dal thoroughly and pat dry using a clean towel or tissue. Let it air dry.
- Heat a pan on medium to low flame and dry roast the dal for about 5–6 minutes until it changes color slightly. Set aside to cool.
- In another pan, bring 1 litre of water to a boil. Add ¼ cup jaggery and ¼ tsp elaichi powder. Stir well until the jaggery melts. Turn off the heat and set aside.
- In a large kadhai, add ½ cup of ghee. Once melted, add 3 tbsp besan and 3 tbsp sooji. Roast on low flame until the color deepens and it releases a nutty aroma.
- Grind the cooled, roasted moong dal into a coarse powder using a mixer or grinder.
- Add the ground moong dal into the kadhai and cook on low flame for 7–8 minutes, stirring continuously.
- Slowly pour the jaggery syrup into the mixture in intervals, stirring constantly. Avoid adding all the syrup at once.
- Continue to cook the halwa on low flame for about 30 minutes until the dal is fully cooked and ghee begins to separate.
- Add chopped dry fruits, mix well, and serve hot.
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