Moong Dal Halwa is a rich sweet dish prepared using split Green Gram. This is prepared during winters in North India. Moong Dal Halwa is a must-have on the wedding menu. I have heard people attend weddings to enjoy this halwa.
Time Required: 30 Minutes
½ Cup split Green Gram
½ tbsp Gram Flour / Besan
½ tbsp Fine Semolina / Chiroti Rawa
2 to 3 tbsp Milk
Few strands of Saffron mixed in 1tbsp water
A pinch of Cardamom Powder
½ Cup Sugar (for a sweeter version add 3/4 Cup Sugar)
½ Cup Water (3/4 cup water for 3/4 cup Sugar)
½ Cup Ghee
2tbsp Nuts (Cashew nuts, Pistachios, Badam/Almonds)
Soak Green Gram for 3 hours and grind to a coarse paste. Heat 1tbsp Ghee in a small pan and fry the nuts until they turn pink. Keep aside.
Add Sugar and Water in a pan and cook until the Sugar dissolves. Add Cardamom Powder and Saffron water and mix well.
While the Sugar dissolves, heat 1/4 cup Ghee in a thick-bottomed pan. Add Semolina and fry for few seconds, next add the Gram flour and stir for another 10 seconds.
Add the Green Gram paste and fry on low flame for 3 to 4 minutes stirring continuously.
Add two tbsp Ghee and continue to stir until it starts changing color and texture becomes sandy.
If the mixture is too dry, add another tbsp of Ghee and keep stirring continuously.
Add Nuts and keep stirring. Add Milk and stir.
Add the Sugar syrup to the Green Gram mixture and continuously stir.
Cook until the syrup is absorbed and the Ghee starts leaving the sides of the pan.
You can add more Ghee, if needed. Remove the Halwa to a serving dish.
Serve hot Moong Dal Halwa.