Moong Dal Sheera | Moong Dal Halwa

For this month’s IFC, we are exploring Rajasthani cuisine and Manjula of Desi Fiesta, our host, has presented with a thali platter, kachori platter and a halwa platter. I chose to make a kachori and halwa from her delicious spread. I have already posted the Onion Kachori for the challenge and here comes my second one, moong dal sheera.

Moong dal sheera is a classic delicacy of Rajasthan, made with split yellow lentils. This halwa is usually relished during winter months, as it keeps the body warm and protects from the winter cold. You can make this halwa for festivals like Holi and Diwali too. Let’s see how to make this delicious and rich halwa.

Moong Dal Halwa

A Rajasthani dessert made with split yellow lentils, ghee, khoya and nuts

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Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• ¼ cup moong dal / split yellow lentil
• 2 tbsp ghee
• 2 tbsp warm milk optional
• 3 tbsp khoya / mawa
• ½ cup sugar
• Few chopped nuts for garnish (cashew nuts, almonds, pistachios)

Instructions

• Wash the moong dal and soak it in water for 2-3 hours. Drain and grind them smoothly without adding water.
• Heat oil in a pan/kadai. Add the ground mong dal paste and roast it over low flame until it turns light brown and gives a nice aroma.
• Turn the heat to medium and add the sugar and keep stirring till sugar melts. Add the milk if adding and cook till halwa starts leaving sides of the pan.
• Now add khoya and mix till they are combined well. Garnish with chopped nuts and serve warm.

Notes

• The halwa stays good for 2-3 days when refrigerated. Reheat the halwa for 30 seconds in a microwave before serving.

Course: Dessert

Cuisine: Indian