Saturday, August 29, 2009

Moong Dal Halwa II

This rich, delicious halwa is served warm and preferred to be eaten as a dessert at the end of the meal, in India.


  • 1 cup moong dal (split skinned green gram) powder
  • ½ cup ghee ( clarified butter)
  • 2 cups of water
  • 1 ½ cup sugar ( modify according to taste)
  • 1 tsp powdered cardamoms
  • 2 tbsp chopped cashew nuts (fried in ghee)
  • 1 tbsp Rose water
  • Few strings of Saffron (optional)


  • Heat ghee in a wok on medium heat, add moong dal powder and fry till it becomes light brown.
  • Add warm water and stir continuously. When it thickens, add sugar. Keep on stirring until it thickens again. Remove from heat.
  • Mix in Cardamom powder, Saffron, Rose water and nuts.
  • Garnish with nuts and serve hot.


  • I prefer grinding moong dal at home in dry grinder.
  • Before grinding dal to fine powder, rub the moong dal between two folds of kitchen towel to clean it from outside.

Do You Know?

Sweeteners are sugar substitutes added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.

Some sugar substitutes are natural and some are synthetic. In the United States, five intensely-sweet sugar substitutes have been approved for use. They are saccharin, aspartame, sucralose, neotame, and acesulfame potassium.

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