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A classic Rajasthani dessert made with yellow lentils, ghee, and sugar. This rich, granular halwa melts in your mouth and is a festive favorite, known for its incredible aroma and nutty flavor from slow-roasting.
For 6 servings
Prepare the Moong Dal
Roast the Dal Paste (Bhunai)
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A classic Rajasthani dessert made with yellow lentils, ghee, and sugar. This rich, granular halwa melts in your mouth and is a festive favorite, known for its incredible aroma and nutty flavor from slow-roasting.
This rajasthani recipe takes 85 minutes to prepare and yields 6 servings. At 681.46 calories per serving with 12.98g of protein, it's a advanced recipe perfect for dessert.
Combine with Liquids
Garnish and Serve
Add 1/2 cup of grated khoya (mawa) along with the milk for a richer, creamier, and more decadent halwa.
Replace the sugar with an equal amount of powdered or grated jaggery for a more earthy and traditional flavor. Dissolve the jaggery in water to make the syrup.
Simply omit the almonds and pistachios for a nut-free version. The halwa will still be delicious on its own.
For a vegan adaptation, replace ghee with coconut oil or a high-quality vegan butter, and use a creamy plant-based milk like almond or cashew milk. Note that this will significantly change the authentic flavor and texture.
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, cell generation, and overall body function.
Made with pure ghee, this halwa provides healthy fats, including butyric acid, which is known to be beneficial for gut health and can help reduce inflammation.
The combination of complex carbohydrates from lentils, simple carbs from sugar, and fats from ghee provides a dense and sustained source of energy, making it a popular dessert during winters and festivals.
A typical 1/2 cup serving of Moong Dal Halwa contains approximately 550-600 calories. It is a rich, energy-dense dessert due to the significant amounts of ghee and sugar.
Moong Dal Halwa is an indulgent dessert and is high in calories, fat, and sugar. However, its main ingredient, moong dal, is a good source of protein and fiber. Ghee also provides healthy fats. It is best enjoyed in moderation as a festive treat rather than a daily food.
This usually happens for two main reasons: 1) The dal paste was not roasted sufficiently or was roasted on high heat, leaving it raw and pasty. 2) Cold milk or sugar syrup was added to the hot dal mixture, causing it to seize and form lumps. Always use warm liquids and be patient with the roasting process.
Ghee is crucial for the authentic flavor, texture, and the roasting process of this halwa. While you can slightly reduce it to 3/4 cup, reducing it too much will make it very difficult to roast the dal evenly and will result in a dry, dense, and less flavorful halwa.
The halwa keeps well in an airtight container in the refrigerator for up to one week. The ghee acts as a natural preservative. To serve, gently reheat it in a pan over low heat or in a microwave.