لـ: Nitra Moong Dal
Moong Dal Halwa
- نباتي
- هندي
- ⏱ 1 hr (+ soak)
- Serves 4
A festive, richly textured dessert — coarsely ground moong dal slow-cooked in ghee until deep golden, then finished with milk and cardamom.
طريقة التحضير
- 1
Grind the dal
Drain the soaked moong dal and grind coarsely with a little water — you want a grainy paste, not perfectly smooth.
- 2
Roast in ghee
Heat the ghee in a heavy pan and add the ground dal. Cook over medium-low heat, stirring constantly, for 20–25 minutes until it turns a deep golden colour and smells toasted — this stage cannot be rushed.
- 3
Add milk gradually
Pour in the milk a little at a time, stirring continuously so it absorbs evenly without forming lumps.
- 4
Sweeten and thicken
Once the milk is absorbed, stir in the sugar and crushed cardamom, and continue cooking until the halwa turns glossy and starts pulling away from the sides of the pan.
- 5
Finish
Garnish with slivered almonds and serve warm.
The colour is the best guide here — keep roasting until the dal reaches a deep amber-gold, well past its raw pale-yellow stage.