All over Rajasthan, people love moong dal halwa. In the colder months, halwa is meant to keep the body warm.
In the winter, people all throughout the Indian subcontinent make Moong Dal Halwa, a traditional North Indian delicacy. Regarding desserts, it is among the most famous moong dal dishes in the nation. This humble dessert has its origins as a traditional exotic Rajasthani dish and is prepared with soaked and ground Moong dal.
If you celebrate winter festivities, especially Dasara or Diwali, this creamy, delightful delicacy is a must-have. The reason is, that this dessert, like other grain desserts, is cooked with plenty of ghee, which your body may utilize to store fat for the colder months. Nuts, sugar, and warming cardamom are among the other components of moong dal halwa.
A lightened take on the traditional suji halwa, this dish is sure to please. This traditional moong dal sweet has changed and improved over the years to accommodate a wide variety of tastes. The number of calories in Moong Dal halwa could differ depending on the components you choose. The cooking time for this meal might be affected by this as well.
Some people make it healthy by substituting jaggery for sugar, while others add a lot of nuts. But traditional moong dal ka halwa calls for grinding and soaking the moong dal before cooking it with plenty of sugar, cardamom, and ghee.
Nutrients
Moong dal halwa has a lot of health benefits thanks to all the nutritious components. Actually, it’s not like other desserts, you shouldn’t have it after a large dinner. Moong ki dal ka halwa won’t fit in your stomach until you empty it beforehand.
Calories: 287
Protein: 9 grams
Fat: 8 grams
Carbs: 44 grams
Fiber: 3 grams
Always keep in mind that the nutritional content of moong dal halwa might vary depending on the components used. This is the nutritional content of moong dal halwa made in the traditional manner.
Ingredients
The 100 gram Moong
Ghee 100 grammes
Hawa (Khoya) – 50 grammes
Sugar, 150 grammes
Twenty cashew nuts (halve each cashew lengthwise)
Twenty dried raisins
Four cardamom pods, prickly and ground
Cut 5 almonds lengthwise into tiny pieces.
Instructions
After washing, soak the moong dal in water for four or five hours.
After removing the moong dal from the water, grind it dry. Avoid grinding it to a powder. Saute the moong dal and ghee in a skillet over medium heat, stirring occasionally with a frying spoon. After around fifteen to twenty minutes, the moong dal will be cooked to perfection. When it’s done, it will no longer cling to the pan and the ghee will begin to separate from it. Cooked moong dal is ready.
In another skillet, sauté the Mawa (khoya) over low heat. Then combine it with the moong dal.
Heat a measuring cup with 100 grams of sugar and 100 milliliters of water. Make a syrup that looks like wire after boiling water; cook for 5 more minutes over low heat.
Combine the moong dal, cashew nuts, and raisins with this syrup. Turn the heat down to low and mix the halwa. The halwa will be done in around 5 to 7 minutes. Now remove the pan from the heat. Combine the halwa with the ground cardamoms. The halwa is done.
Transfer the halwa to a serving dish and top with almonds. This halwa is delicious whether served hot or eaten cold.
Tips
There is a healthier and faster alternative to the calorie-heavy Moong Dal ka Halwa.
Dry roasting and grinding the Moong dal instead of soaking it for a couple of hours can save you at least two hours of your time. Instead of soaking the dal for three hours, you may roast it for 35 minutes to make this dish faster.
For a low-calorie and healthier take on this classic treat, try substituting jaggery for refined sugar. Using iron-dense jaggery instead of refined sugar will keep the sweetness level constant.
Moong dal ka Halwa is known for its rich ghee flavor. To prepare a sugar-free Moong Dal just cut down on the ghee. Even though it’s a holiday dessert, the healthy version of this North Indian treat is perfect any time of year.