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Moong Dal halwa without mawa served in two glass bowls

Moong Dal Halwa without Mawa

Moong Dal Halwa without Mawa is a Rajasthani traditional sweet made using Moong lentils, ghee, milk and sugar for festivals like Diwali and Holi.
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Course: Dessert
Cuisine: Indian, North Indian, Rajasthani
Keyword: Dal, Dessert, Lentils, Moong Dal, Sweet
Prep Time: 5 minutes
Cook Time: 1 hour
Soaking Time: 1 hour
Total Time: 2 hours 5 minutes
Author: Renu Agrawal-Dongre

Equipment

Ingredients

With Milk

  • 1 Cups Milk
  • 1 cup Ghee (Clarified Butter)
  • 1 cup Moong Dal
  • 1/2 teaspoon Cardamom (Elaichi Powder)
  • ¼ Cup Finely chopped almonds
  • 1.5 Cups Sugar (I used Demerara Sugar one can use granulated sugar too)
  • A pinch of saffron strands soaked in 1 tablespoon of warm milk
  • Rose petals to garnish (optional)

With Condensed Milk

  • 1.5 Cups Milk
  • 1/2 Tin Sweetened Condensed milk
  • 3/4 cup Ghee (Clarified Butter)
  • 1/2 Cup Moong Dal
  • 1/4 teaspoon Cardamom (Elaichi Powder)
  • Finely chopped Nuts as per choice for additions as well as Garnishing
  • A pinch of saffron strands soaked in 1 tablespoon of warm milk
  • Rose petals to garnish (Optional)

Instructions

  • Wash and soak the Moong dal at least for an hour.
  • Rinse it again, drain and coarsely grind it. We do not want a smooth paste.

With Milk

  • Add Ghee in a heavy-bottomed Wok and melt it.
    Melting Ghee in a wok
  • Add the dal and Roast or shallow fry the dal in the ghee on medium to low heat until golden brown stirring frequently.
    Halwa getting cooked
  • This step takes time depending on the quantity. For the said quantity can take anywhere around 25-30 minutes.
    Roasting of Dal with Ghee
  • Once the dal is golden brown and you smell a beautiful aroma, add the milk.
  • Cook this on slow, stirring in between till the milk is absorbed and almost dried up. Careful not to burn the bottom.
  • Once the milk is almost absorbed add the sugar.
    Halwa getting cooked
  • The mixture will be watery again. Keep on stirring it and let it cook on slow until the sugar is absorbed and you have a semi-thick consistency halwa.
  • Do not let it dry completely, as the halwa will thicken later.
  • Now add the soaked saffron milk and give a quick mix.
  • Switch off the heat and add cardamom powder and nuts.
  • Serve it hot with a nice garnish of nuts and ghee (optional)

With Milkmaid

  • Add Ghee in a heavy-bottomed Wok.
  • Roast or shallow fry the dal in the ghee on medium heat until golden brown stirring frequently. This step takes time depending on the quantity. For the said quantity can take anywhere around 15-20 minutes.
  • Once the dal is golden brown and you smell a beautiful aroma, add the milk and let it cook on slow, stirring continuously till the milk is absorbed and almost dried up.
  • Then add the condensed milk. The mixture will be watery again. Keep on stirring it and let it cook on slow until the milk has almost dried up.
  • Do not let it dry completely, as the halwa will thicken later.
    Step by step pics of making moong dal halwa using milkmaid
  • Now add the soaked saffron milk and give a quick mix.
  • Switch off the heat and add cardamom powder and nuts.
  • Serve it hot with a nice garnish of nuts and ghee (optional)

Video

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • More or less ghee might be added. But to get a rich taste it is best to add the ghee.
  • Read above on how to store the halwa and tips and tricks.
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu