Moong Dal Halwa | शादी वाला मूंग की दाल का हलवा | Winter Special Dessert | Chef Kunal Kapur Recipes
Recipe Information
Dal Halwa
Cultural Context
Dal Halwa is a traditional Pakistani dessert made primarily from moong dal (split yellow lentils), often enjoyed during festive occasions and celebrations. This sweet dish symbolizes prosperity and is a favorite during Ramadan and weddings. Its rich, nutty flavor and smooth texture have made it a beloved treat not just in Pakistan, but across South Asia, with various regional adaptations.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil is a healthier fat alternative.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey offers natural sweetness with less processing.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk provides a dairy-free option.
cashews
💰Cheaper: peanuts
Peanuts are more affordable and still add crunch.
Wash and soak moong dal for 4 hours.
Drain the water. Add the dal to a grinder and grind it to a fine paste using Manual mode. Use little or no water to make the dal into a fine paste.
Heat a pan and add ghee. Add sooji and besan, cook on low heat till it turns light brown.
Turn the heat to low and let the ghee cool down a bit. Now add the ground dal and stir.
On very low heat, cook the dal till it starts to brown. As the dal will get cooked, it will get a sandy texture.
In another pan, add water, sugar, saffron, and cardamom powder. Give a boil to dissolve the sugar and turn off the heat and remove.
Once the dal is evenly browned, add the sugar syrup. Cook till the dal absorbs all of the syrup.
Add chopped nuts. Add grated khoya at this stage. Stir, remove and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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