Moong Dal Halwa Rajasthani

Method

1. 1

   Soak the moong dal: Wash 1 cup moong dal in several changes of water. Soak in 3 cups water for 3 to 4 hours. The soaking softens the dal for grinding.

2. 2

   Grind to a coarse paste: Drain the soaked dal. Grind in a mixer with as little water as possible — 2 to 3 tbsp maximum. Grind to a coarse, slightly grainy paste — not smooth. The texture of the ground dal affects the final halwa texture.

3. 3

   Make the sugar syrup: Combine 1 cup sugar, 1 cup water and saffron in a pan. Heat stirring until sugar dissolves. Bring to a boil then reduce heat to the lowest setting — keep the syrup warm and liquid throughout the cooking process.

4. 4

   Heat ghee in a heavy-bottomed wide pot: Place a heavy wide pot (kadai) on low-medium heat. Add 1/2 cup ghee. Let it melt and become hot.

5. 5

   Add the ground dal paste to the ghee: Add the coarse moong dal paste to the hot ghee. Stir immediately and continuously. The dal will sizzle in the ghee. Begin the roasting process — this is the longest step.

6. 6

   Roast on low heat for 30 to 40 minutes — patience required: Stir the moong dal paste continuously and relentlessly on low heat. The dal will gradually change — first sticking together, then drying out, then separating into granules, then slowly turning golden. At 30 minutes it should smell strongly nutty and roasted and be a deep golden colour. Do not stop stirring — if you stop, the dal will burn on the bottom.

7. 7

   Add warm milk: When the dal is golden, pour in 1/2 cup warm milk slowly while stirring. The milk will sizzle and absorb into the dal. Continue stirring on low heat for 5 minutes until the milk is absorbed and the dal looks dry again.

8. 8

   Add the warm sugar syrup: Pour the warm sugar syrup into the roasted dal while stirring. The syrup will bubble and the dal will absorb it rapidly. Stir continuously on medium-low heat for 8 to 10 minutes until the sugar syrup is fully absorbed and the halwa comes together into a mass that leaves the sides of the pot cleanly.

9. 9

   Add cardamom and finish: Add cardamom powder. Stir. Cook for 2 more minutes. The halwa should look glossy and slightly granular — not wet, not dry. Take a small amount and press between fingers — it should hold together.

10. 10

    Garnish and serve: Transfer to a serving dish. Top with sliced almonds and pistachio. Serve warm. Moong Dal Halwa is always served warm — it becomes hard when cold.

11. 11

    Note: Moong Dal Halwa is made during winter months (December to February) in Rajasthan — the high ghee content provides body warmth. It is compulsory at Rajasthani weddings and is made for Holi. The continuous stirring for 30 to 40 minutes is the challenge — traditionally this was done by two people taking turns. The roasting step cannot be rushed or the dal will taste raw.