Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva) refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world.Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.
The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit मुद्ग / mudga, is a plant species in the legume family. Themung bean is mainly cultivated in India, China, and Southeast Asia.
Hi friends! Halwa made from moong dal and flavored with cardamom, saffron and almonds. It’s a traditional Indian winter dessert.
- 1 cup split husked green lentil /yellow Moong dal
- 150 gms Mawa / Khoya, grated
- 1/2 cup pure ghee (cow’s milk ghee)
- 1 level cup sugar
- 6 Green cardamoms, powdered
- Pinch of saffron
- 1cup of water
- 1 cup of milk (low fat)
- 2 tbsp almonds powder
- 2 tbsp of slivered almonds (sliced almonds) for garnish
Soak the moong dal or husked green lentil, in enough water overnight or for 5 to 6hours, drain and grind the moong dal or husked green lentil to a slightly coarse paste with adding just enough water as needed to blend. Keep aside.
Melt ghee in a non stick wok/ pan, add the ground moong dal mixwell.Stir fry over low flame till fried well, approximately 20-25 minutes.Mixture in the first stage of frying is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides, break the lumps while stirring.
In a non stick pan on low flame friy the grated mawa/ khoya. Mix it with the fried moong dal.
While the moong dal is getting fried, heat one cup of water and one cup of milk. Add sugar, saffron and green cardamom powder to the mixture. Bring it to a boil to dissolve the sugar, and keep hot till needed.
Add milk mixture to the fried dal mix and stir well to blend it , the mixture sizzles, so gently add the hot milk and water mixture.
Cook over medium low flame till the liquid is absorbed, and stir-fry till the fat separates and mixture leaves the sides of the pan / wok.Transfer on to a serving dish, decorate the Moong Dal Halwa with the lightly roasted slivered almonds and serve hot.
Possible health benefits of Moong dal:
It is used for making the legendary dal tadka and dal fry. It is eaten on a regular basis in every indian household in combination with rice and vegetables. Moong dal is a dieter-friendly dal rich in iron and potassium. Iron helps maintain haemoglobin levels and potassium helps reduce blood pressure, a boon for hypertensive people. It is extremely light and can be easily eaten when you fall ill and even by pregnant women. Moong dal is used for making soups, stews and purees. Boiled moong dal is also used for making delicious spicy parathas.
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