Green Moong Dal Halwa
User Reviews
5
Green Moong Dal Halwa
Description
The Green Moong Dal Halwa recipe transforms soaked and blended mung beans into a warm, sweet pudding. After soaking the beans, they are ground into a slightly coarse paste and cooked in ghee until lightly browned. A sugar syrup flavored with cardamom and saffron is then poured gradually into the paste, creating a fragrant and sweet base. The halwa is finished with khoya or ricotta to add richness and a creamy finish.
The stirring and continuous cooking prevent the halwa from sticking or clumping, resulting in a moist but solid texture that holds together well for serving. The garnishing of roasted, crushed almonds provides a pleasant crunch and nutty contrast.
This dessert can be enjoyed warm and provides a comforting sweetness with aromatic spices that pairs well with festive occasions or as a satisfying end to a meal.
Freshness of the dal is essential for good texture; soaking softens the beans and reduces cooking time. Leftovers should be refrigerated in an airtight container and can be reheated with a little milk to restore moistness.
Ingredients
- 200 grams mung beans 1 cup, green
- 3 tablespoons ghee
- 480 milliliters water 2 cups
- 150 grams sugar ¾ cups
- 2 cardamom pods smashed
- a pinch saffron strands
- 2 tablespoons khoya or ricotta
- 5 almonds roasted and crushed (optional)
Instructions
Prepare the mung beans
- Rinse and soak the mung beans for a minimum of 4 hours.
- Drain the beans, reserving approximately 3 tablespoons of the water, and blend to a slightly coarse paste.
Sugar syrup
- Bring the water to a boil with the sugar, cardamom pods and saffron, stirring to ensure the sugar dissolves. Once it starts to boil, turn off the heat, remove the cardamom pods and set aside.
The halwa
- In a large non-stick skillet, on medium heat, melt the ghee and add the bean paste.
- Stir continuously to prevent the paste from clumping or sticking to the pan. Continue until it is lightly browned.
- Pour the sugar syrup into the paste, and keep stirring till the liquid is absorbed and the halwa is moist.
- Stir in the khoya (or ricotta) and turn off the heat. Garnish with crushed roasted almonds (optional) and serve warm.
Notes
- Use fresh mung beans to ensure they soften properly when soaked and cooked.
- Soak mung beans for at least 4 hours to reduce cooking time and improve texture.
- Store halwa refrigerated in an airtight container for up to two weeks.
- Add a little milk when reheating to restore moisture and enhance creaminess.
- Garnish with roasted crushed almonds to add texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 18mg | 1% |
| Potassium | 103mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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