19 Jan Moong Dal Halwa recipe with less ghee

Posted at 00:01h in Glutenfree Recipes, Sweets/Desserts by blessmyfoodbypayal 0 Comments

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Last Updated on January 19, 2024 by blessmyfoodbypayal

Moong Dal Halwa recipe with less ghee with step wise pictorial and video method.

Moong dal halwa is a delectable Indian dessert renowned for its rich, indulgent taste and creamy texture.

Originating from the northern regions of India, this sweet treat has transcended regional boundaries to become a beloved dish across the country and beyond.

We wanted to try this halwa at home since long but remained always reluctant due to heavy dose of desi ghee in it. Yes, traditionally, this halwa is made with generous amounts of ghee.

But very recently we learnt this recipe from a reel posted by Chef Vikas Khanna and amused to see how he made in in such a less quantity of ghee.

Just imagine, if you get approximately 500 gram moong dal halwa enough for 4 people and that is just made in 2 tbsp of desi ghee, what else needed?

And adding less ghee doesn’t mean there’s any compromise with its symptoms flavour and taste.

This modification caters to the evolving preferences for healthier yet equally delightful alternatives.

And yes, don’t think you have to go through the lengthy process of soaking the dal for hours or overnight.

The journey of crafting this luscious halwa begins with the rinsing of moong dal. Once dried, the lentil undergo a meticulous roasting process and thereafter grinding process, transforming into a smooth powder. This forms the base for the halwa, imparting a creamy texture without the need for excessive ghee.

The reduction in ghee not only aligns with health-conscious choices but also underscores the adaptability of traditional recipes to modern tastes.

A moderate amount of ghee is used strategically, allowing the inherent nutty flavor of moong dal to shine while maintaining the overall richness of the dish.

As the dal is already roasted, so no need to keep roasting the dal in ghee for hours. Just saute for a minute or two allowing the lentil to absorb the flavors of ghee and achieve a golden-brown hue.

Then the inclusion of liquids alongwith sugar is there to give it a halwa texture and balance between sweetness and the inherent nuttiness of the lentils. The addition of cardamom adds a fragrant complexity to the halwa, enhancing its overall appeal.

This contemporary take on Moong Dal Halwa with less ghee offers a delightful compromise for those seeking a healthier yet equally satisfying dessert experience.

So let’s relish this timeless iconic dessert with a reduced ghee content.

Whether enjoyed during festive celebrations or as a comforting treat, this revamped Moong Dal Halwa showcases the culinary prowess of adapting traditional recipes to meet the demands of a modern health conscious era.

STEP WISE PICTORIAL RECIPE OF MOONG DAL HALWA RECIPE WITH LESS GHEE

1.Wash moong dal. The quantity of moong dal and other ingredients is given in the recipe card below.

2. Spread it on some clean kitchen towel to get dried.

3. Once dry, shift it into a pan.

4. Dry roast on low heat until turns golden brown.

5. Take it out of the pan and leave to cool completely.

6. While the dal is cooling down, add milk, water, sugar, cardamom powder and saffron strands in a pan.

7. Boil till sugar dissolves and keep aside.

8. Once dal is completely cool, put the dal in grinder jar.

9. Grind to a fine powder.

10. Take desi ghee in a pan.

11. Add dal in it.

12. Also add the nuts. We have added almonds, cashews and magaz.

13. Roast the powdered dal for 2 minutes.

14. Then pour milk, water, sugar mixture.

15. Start stirring.

16. Cook on low heat while stirring continuously till the dal reaches halwa consistency.

Moong dal halwa is ready. Enjoy after topping with nuts of your choice.

MOONG DAL HALWA RECIPE WITH LESS GHEE – RECIPE CARD