Moong dhal halwa is a very simple, easy yet tasty dessert . It needs just four ingredients . You can make it during festivals or as prasadam for poojas.
Dry roasting the moong dhal is the most important step in this recipe , you have to roast it so the aroma of the dhal is released but it mustn’t brown too much as it will compromise on the colour .
We can use , jaggery in place of sugar depending on preference . I have used sugar in this recipe .
The same method can be used for uradh dhal as well . Jaggery goes well with uradh dhal .
Moong dhal -1 cup
Sugar -1 cup
If using jaggery you can reduce it to 3/4 cup or 1/2 cup
Ghee -2tbsp ( you will need lesser ghee if using a non stick pan )
Hot Milk – 1 1/2 cup
Cardamom -2pcs powdered
Cashew – 5-10 pcs ( broken into halves )
•Dry roast the moong dhal in low heat , until there’s a nice aroma and the dhal is slightly brown .
•cool it and grind to powder , the finer the powder , you will need more ghee but the texture will be like that of badam halwa . Otherwise it will be like Rava kesari
•Add 2 tbsp ghee to pan , once it heats up , roast the cashews , remove from ghee once golden .
•Add the dhal powder to the ghee in the pan and roast well until there are no lumps .
• Add hot milk slowly to the roast dhal and ghee mixture and stir well until all the milk is absorbed well .
•Add sugar and mix well , the mixture will get watery at first as the sugar melts and then the mixture will leave the sides of the pan . ( if adding jaggery , dissolve in a tbsp of water , remove impurities by filtering and use )
•Add the remaining ghee and stir well until the halwa looks like a nice smooth ball of deliciousness .
•Add in the cardamom powder
•Garnish with the roasted cashews