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Moong Dal Halwa (with badaam) By Chef Ajay Chopra

Ajay Chopra
Yellow Moong Dal Halwa is a rich and decadent dessert. Chef Ajay Chopra shares the recipe for this popular Indian pudding.

Serves

3

Cooking Time

10-15 Min

Meal Type

sweet

Preparation Time

10-12 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Moong Dal Halwa (with badaam)

    • 1 cup yellow moong dal

    • 1/4 cup semolina

    • 1 cup mawa/khoya

    • 1 cup ghee

    • 1 cup sugar

    • 2 tbsp cardamom powder

    • 1 cup almond paste

    • 2-3 strands of saffron

  • For Garnish

    • mawa/khoya (milk cheese)

    • almonds

    • pistachios

    • rose petals

PREPARATION

  1. 1

    Soak the Yellow Moong Dal in enough water overnight. Drain well so that there is no moisture. Blend it in a mixer to a coarse paste and keep it aside.

  2. 2

    Heat the ghee in a deep non-stick kadhai add semolina and cook till it releases aroma, switch off the flame. Add the ground moong dal and almond paste, mix for 2 min and switch on the flame and cook on a medium flame for 40 minutes, stirring continuously.

  3. 3

    In another pan make sugar syrup (chashni) of sugar and water, it should be 1 string consistency.

  4. 4

    Mix well and cook the halwa on a medium flame for 5-7 minutes. Add the sugar syrup and mix well, then add kesar and stir continuously.

  5. 5

    While stirring continuously add 1 cup mawa/Khoya, cook on a medium flame for 4 minutes or till fat oozes out from the sides of the pan.

  6. 6

    Serve the moong dal halwa warm, garnished with chopped nuts, dried rose petals and mawa.

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