|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 75g||96%|
|Saturated Fat 45g||227%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 8g||28%|
|Total Sugars 55g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rich, delicious dessert has an unusual main ingredient, normally associated with savory dishes—lentils. You'd never believe it when you eat it, though. Serve moong daal halwa warm with a scoop of vanilla ice cream, and you'll get many requests for seconds.
2 cups moong daal (split yellow lentils)
2 cups water
1 cup sugar
6 pods green cardamom, split
2 cups ghee
1 cup khoya
1 cup mixed dried fruits of your choice, finely chopped
Chopped nuts, for garnish
Vanilla ice cream, optional
Wash thoroughly and soak the moong daal in plenty of water overnight.
The next morning, grind to a smooth paste in a food processor. Do not add any water while grinding.
Combine the 2 cups water and 1 cup sugar in saucepan over medium heat. You want the sugar syrup to be a one-thread consistency, which it should reach at about 230 F to 234 F. When done, turn off the heat and add the split cardamom pods to the syrup. Cover and set aside for later.
Heat the ghee/clarified butter in a heavy-bottomed (preferably nonstick) pan on a medium flame till warm.
Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently till it begins to turn golden and releases its aroma. Another sign of doneness to watch for is the separation of the ghee from the moong daal.
Add the khoya and mix well. Cook for another 2 to 3 minutes.
Now add the sugar syrup (remove cardamom pods before adding) and mix to blend.
Cook on a medium flame for 5 to 7 minutes, stirring frequently.
Add the dried fruits and cook for another 2 minutes. Turn off the fire.
Garnish with chopped nuts and serve. You can also add a dollop of vanilla ice cream if desired.