Mung Dal Halwa is a rich and delicious Indian dessert made from split and skinned green gram a2 organic ghee, sugar, and flavored with cardamom. Here’s a simple recipe for making Mung Dal Halwa:
Ingredients:
- 1 cup split and skinned green gram (mung dal)
- 1 cup desi cow ghee
- 1 cup raw sugar
- 2 cups water
- 1/2 teaspoon cardamom powder
- A handful of chopped nuts (almonds, cashews, pistachios) for garnish
- A pinch of saffron strands (optional, for color and flavor)
- A few strands of edible silver foil (optional, for garnish)
Instructions:
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Prepare the Mung Dal:
- Wash the mung dal thoroughly and soak it in water for about 4-6 hours or overnight.
- Drain the water and grind the soaked dal into a coarse paste using very little water. The paste should not be too smooth.
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Cooking the Dal:
- Heat 1/2 cup of A2 cow ghee in a heavy-bottomed pan.
- Add the ground mung dal and cook on low to medium heat, stirring continuously.
- Cook until the dal turns golden brown, and you can smell a nutty aroma. This process can take around 20-25 minutes.
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Prepare Sugar Syrup:
- In a separate pan, heat 2 cups of water and add raw sugar.
- Stir until the sugar dissolves completely, creating a syrup. Keep this sugar syrup warm.
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Combine Dal and Sugar Syrup:
- Once the mung dal is golden brown, slowly add the warm sugar syrup to it. Be careful, as it may splutter.
- Continue stirring to avoid lumps. Cook on low heat.
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Add Cardamom and Saffron:
- Add cardamom powder and saffron strands to the mixture. Stir well.
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Cook Until Halwa Consistency:
- Keep stirring and cooking the mixture until it thickens and reaches a halwa consistency. This may take around 15-20 minutes.
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Add Desi Cow Ghee:
- Add the remaining A2 ghee gradually, stirring continuously until the halwa starts to leave the sides of the pan.
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Garnish and Serve:
- Garnish with chopped nuts and edible silver foil if desired.
- Serve the Mung Dal Halwa warm.
Keeping in Mind:
- Choose the best ingredients. Go for pure and desi cow ghee to enhance the flavour, aroma, and to add nutrition to your halwa.
- Keep the flame low (or medium at times) or the mung dal will turn brown.
- Keep stirring and cooking the mixture until it thickens.
Looks tiresome? But all your hard work are worth it. The mouth-watering taste and pleasant aroma will leave you speechless.
Enjoy this rich and aromatic Mung Dal Halwa as a delightful dessert after a hearty meal!
A dollop of Puro Miles Desi Cow Ghee makes every dish special.
Puro Miles A2 Ghee is all-natural, traditional and offers a nutty flavour, rich creamy texture, rich in fat-soluble vitamins and, making it a superfood for the kitchen. To buy A2 Cow Ghee, you may order at the Puro Miles Website.
