Guilt-Free Moong Dal Halwa Recipe

Smitha Hemadri

Natural Healing - Leader & Influencer

11:54 AM | 25-05-2020

Prep Time
4 hours 15 minutes

Cook Time
2 hours

Servings
3 servings

I have not met anyone who dislikes moong dal halwa. The texture feels like khova and the subtle blend of tastes are so good that one cannot stop at one spoon. Traditionally this halwa is made predominantly after roasting it in ghee or cold-pressed coconut oil. However, I have created this recipe to get the same beautiful flavours without the need for any oil or ghee. Any form of oils is not natural to consume. Hence, I have also used some nut butter in this recipe which is totally optional but is a whole form of plant fat with all its nutrition intact. Do try this and enjoy this healthy recipe.

Ingredients

1 c yellow Moongdal
1/2 c powdered jaggery
1 tbsp cardamom powder
1.5c of coconut milk (first extract)
2 tbsp almond butter/cashew butter (optional)
Chopped cashew pieces for garnish(optional)

Method

Soak the moong dal for 4-5 hrs in water
Drain the water and grind the dal without any water coarsely
Use an idly stand or a steamer, make rough patties and steam this dal for 20-25mins

While that is steaming, take freshly grated coconut and pour warm water just till it reaches the top of the quantity of coconut. Grind this for 2-4 mins. Extract the milk from this and ensure you measure 1.5c.
Once the patties are steamed, let them cool down for 15mins and use a dry mixie jar and grind those till they become a powder

In a dry iron Kadai / pan, start roasting this powder. Continue to keep stirring till the bottom of the powder slowly starts browning. This can take 15-20mins. Don't lose patience.

Note: This happens even when oil/ghee is present wherein the wet paste is cooked and roasted in the same step.

Keep the jaggery powder ready. Remove all the lumps by dry grinding it roughly to remove the same.
To the roasted moong powder, mix jaggery powder and slowly add the milk and start mixing them. The milk will get absorbed and the mixture will slowly leave the pan.

At this stage, add cardamom powder and mix.
One can also add almond butter or cashew butter for richness. For nut-free options, this can be avoided

Add some nuts for garnish. Halwa is ready to be consumed at this stage.
Nut garnishing can be avoided for nut-free options.

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