Can I enjoy this tasty condiment with sugar-free alternatives?
Instead of using plain white sugar, try out the brown sugar. Or even better would be the low-calorie sweeteners which are readily available.
Halwas are equal to happiness. There’s nothing like this Indian condiment. You can have it as a dessert or sneak it into your room as an evening snack. Here is a Halwa recipe for you made with Moong Dal that you will absolutely love.
Is it better to have it warm from the stove or cooled down or after refrigeration?
It all comes down to your own preference. Personally, we feel the Moong Dal Halwa tastes delicious regardless if it’s warmed up or refrigerated.
What are the fat-free alternatives for the ingredients?
Skimmed, low-fat milk, and also low-fat butter can go a long way in reducing the fat content as much as possible, however, you cannot completely get the dish fat-free.
Is Moong Dal a healthy option?
It’s one of the healthier pulses. They are considered a superfood because of their various health benefits like cholesterol reduction, high antioxidant content, rich in fiber, magnesium, and potassium which all control BP levels, etc.
How long will the Moong Dal Halwa last till it gets spoiled?
If refrigerated, around week although the freshness might not stay intact. If kept un-refrigerated then not more than 2 days.
Moong Dal HalwaCourse: Main CourseCuisine: IndianDifficulty: Medium
An amazing Indian sweet delicacy that melts into the mouth and contains an aromatic and nut flavor. A winter dessert specially prepared during wedding functions and special occasions.
1 cup Moong dal
1+1/2 cup Milk
1 pinch Saffron
1/2 cup Butter
2 tbsp Semolina
2 tbsp Wheat flour
1/4 tsp Cardamom powder
1 cup Sugar
2 tbsp Cashew chopped
1 tbsp Butter
- Preparing Moong dal paste
- Add Moong dal (soaked overnight) 1 cup into a grinder, water 1/2 cup – grind it to make moong dal paste and keep aside for later use
- Preparing Saffron milk
- Into a heating pot, add milk 1+1/2 cup, saffron 1 pinch, and boil the milk for about 1-2 minutes on high heat.
- Preparing the Halwa
- Into a heating pot, add butter 1/2 cup, when it melts, add semolina 2 tbsp, wheat flour 2 tbsp and let it cook for about 1-2 minutes on medium to high heat.
- Turn the heat to low and start adding the moong dal paste gradually while continuously stirring it to avoid lumps.
- The halwa will change its shape and texture while cooking and continuous stirring.
- Cook and roast the halwa for about 20-25 minutes on low heat while continuously stirring it.
- Add cardamom powder 1/4 tsp and let it cook for about 5 more minutes on low heat.
- After this add the boiled saffron milk and let it cook for about 6-7 minutes on low heat (keep stirring continuously) and again the halwa will change its texture and the mixture starts releasing its aromatic fragrance.
- Add sugar 1 cup and let it cook for another 15-20 minutes more (again continuously stirring it)
- Add butter 1 tbsp, chopped cashew 2 tbsp, and let it roast for about 5-6 minutes until it is well bind and aromatic.
- The delicious Moong dal halwa is ready to serve.
- You can use ghee instead of butter to get richer flavor into halwa.
- If you need the halwa to be more greasy, add extra half cup of butter.
- Dal needs at least 3-4 hours of soaking – but for best result and easy cooking, we suggest soaking it overnight.
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 15.6g 78%
- Cholesterol 46mg 16%
- Sodium 369mg 16%
- Amount Per Serving% Daily Value *
- Potassium 15mg 1%
- Total Carbohydrate
- Dietary Fiber 5g 20%
- Sugars 38.1g
- Protein 13.7g 28%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.