Moong Dal Halwa--December Indian Cooking Challenge

ICC December month challenge is Moong Dal Halwa,had this sweet many times in my friends house n relatives places but I never made it before,when I saw the challenge I was like can I make it!!!will it taste Good!!! with all this questions I made it on last monday and it was YummmmY.

Moong Dal Halwa

Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 30 - 45 mins

Recipe with Khoya

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.


1.Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
2.Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
3.Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.

I made burfi out of this monng dal halwa,me n my hubby are not found of sweets,so wanted to send it to his friends as a pongal special sweet and Burfi looked delicious and so as the taste.

Thanks to Srivalli for this wonderful Challenge.


lata raja said...

Oh wow! one more slice consistency halwa! Looks beautiful.

Priya Suresh said...

Woww wat a beautiful and elegant halwa, looks fantastic..

s said...

very nice!!! lovely presentation ..and such a pretty bowl.

Sheetal Kiran said...

I love the burfi idea! That's so cool Kavya!

Srivalli said...

wow..glad you found another way to change it..looks great!

Reshmi said...

wow looks so yummy...

Reshmi said... looks so delicious...

Sonia said...

The moong dal halwa is so appetizing. We are so fond of it. Thanks for sharing lovely recipe.

Please clarify one thing, do we need to roast the dal before soaking ?

KavyaNaimish said...

Yeah Roast the dal and then soak it...