Moong Halwa – Golden gram Pudding
Recently, I went to Detroit to attend one of my friend’s baby shower function. We stayed at Shriya’s place and had lots of fun. I wanted to make something special for Shriya and the other friend, Lothika. So I tried this Moong Halwa and it came out really good. Everyone loved it and it has become one of my favorite sweet. I also added almonds to this halwa which made it more yummy. This is an easy and rich sweet to make for any functions and festivals. And it also has a healthy ingredient, the moong dal. Here you go…
Ingredients:
- Moong dal/Golden gram – 1 cup
- Almonds – 1 1/4 cup
- Sugar – 2 1/4 cup (adjust to taste)
- Ghee – 1/4 cup
- Saffron – 1 pinch
- Cardamom – 4 count
- 2% Milk – 1 cup
Method of Preparation:
- Soak moong dal in water for 3 hours and almonds in boiling water for 2 hours.
- Pressure cook the moong dal with little water. Alternatively you can boil 1 1/2 cups of water and add soaked moongdal and cook till the dal gets mashed. While cooking, add water if necessary.
- Peel the skin off the almonds and grind it by adding milk little by little till they become a fine paste.
- Grind the cooked moong dal separately to a fine paste.
- In a deep bottomed vessel, add sugar and little water till the sugar gets wet and heat it.
- When the sugar syrup starts boiling and beginning to become viscous, add the almond paste, followed by moong dal paste.
- Add 1/2 cup of milk and keep on stirring to avoid lumps.
- Add ghee and keep stirring. soak saffron in a tbsp of milk.
- After 5 to 10 mins, add the saffron and cardamon and keep stirring till it becomes a smooth paste. It will be shiny.
- Turn off the stove and keep stirring for 5 mins.
- Transfer it to a serving bowl.
- You can also transfer it to a flat greased tray and leave it overnight.
- Cut it into your desired shape.
🙂 Sprinkle some slivered almonds and serve.
18 Comments
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Wow that looks so delcious.
wow, it looks so delicious…, i love moong dal in every way…, i tried making burfi but did not like it much!…,but never tried halwa must try some time.. nice pics too….
I just discovered your blog, and although it looks very interesting, I must say that for those of use who are not familiar with Indian recipes, it is not all that helpful. For example, in this recipe, I had to do a bit of research to find out what moong dal is. If you would also use the English names for the ingredients, I think you’d get more people interested in actually trying the recipes.Pista, Sooji (Rava),urad dal . . . these are just some ingredient names that I see in these recipes that I have no idea what they are.
That sounds really great… I feel so lazy to make it though 😛 So please just send some my way… I’m close, in Kalamazoo! 🙂
Thanks for all your comments.
Hi Queenscook, Thanks for your suggestion. Most of the ingredients that I have mentioned in my recipes will be available only in Indian stores with the name that I have specified. So it will be easy for people to buy. I have also mentioned in this recipe as golden gram for moong dal.
No offense, but “golden gram” doesn’t mean any more to me than moong dal. If you had written “lentils,” along with the Indian names, then I would know that the recipe was or wasn’t of interest. Then I could worry about whether I wanted to search out the ingredients, and then it would be helpful to have the Indian name to go into an Indian store and ask for it.
Queenscook, perhaps it would be better to start with a good Indian cookbook with a glossary. I don’t think it is ST’s intention to be a primer for people completely unfamiliar with Indian cookery. It seems very unfair to expect Indian cooks to somehow read your mind and know how to describe the ingredients and flavors in a way that you would understand–sometimes the only way to find out if something appeals to you is to do your research, seek out the ingredients, and give it a try. If you were to put your favorite lasagna recipe online, how would you feel if someone from another culture chastised you for using words like mozzarella and oregano?
And, moong dal taste nothing like what most (non-Indians) think of as “lentils.” That would be a misleading description. Please just try it!
Wow……..looks delectably delish…….
There’s another type of halwa (sweeter version) by using besan or sooji or both.
http://www.bestofkanchan.com/indian-recipes/besan-ka-halwa/
http://www.bestofkanchan.com/indian-recipes/sooji-ka-halwa/
-Kanchan
Sounds great..looks so yummy..will surely give this a try.
Looks so so yummy and delicious!
Too tempting with fascinating clicks…wanna try n taste immediately..:D
Tasty appetite
Thanks for all your comments.
i remember eatin it as a kid frm trade fair in delhi frm rajasthani pavilion ..it tasted really good..will surely try it..
Wow…this looks great! I appreciate that you used measurements that I was familiar with, even if I did have to google some of the ingredients. 🙂 I got a great recipe for Chicken Tikka Masal (I know…not really authentic Indian), and love to make it for my husband. We don’t have regular access to Indian foods, so I need to get some good sides and desserts, so I can make a whole meal. Look forward to more of your blog recipes…
hiiiiiiiii nithu..it looks so delicious..nd i tried also..i liked it very much nd my family also appriciate me..thanks a lot..
wow looks yummy and delicious ….. will try this soon … thanks for sharing !!!!