Marwari Moong Dal & Badam Halwa.
This traditional sweet is made in our home on almost every Deepawali. It is offered to Goddess Lakshmi as part of the ‘prasad bhog’. However, making this isn’t limited to only the festivities. We make this a few times in the winter season as well. Dal and almonds and khoya are cooked in ghee and then sweetened with sugar. Aromat like saffron adds a beautiful colour and aroma to this dessert. Making this obviously takes time and effort but believe me, it’s worth every second put into this. The dessert tastes divine!
How to make this?
Take 1/2 cup yellow moong dal and rinse it well. Soak them in enough water for a minimum of 4 hours. I soak them overnight.
Also, soak 1/2 cup whole almonds with skin in water overnight or for at least 4 hours. Peel the almonds and keep aside.
Drain the water from the soaked dal and coarse grind it. Remove the ground dal and in the same grinding jar coarse grind the almonds.
Soak 5-6 saffron strands in 1 tsp of milk.
In a large heavy bottom pan, add 1/2 cup ghee and ground moong dal. Stir it on medium low heat until the moong dal begins to get aromatic and begins to change colour. Time taken is about 40-45 mins.
Add the ground almonds and cook it for 5 mins. Mix in 1/4 cup khoya (evaporated condensed milk). Stir continuously until the mixture changes colour to brown, is enough aromatic and releases ghee. Takes about another 40-45 mins.
Add the soaked saffron milk and mix well. Continue to cook for another 3-4 mins on low flame.
Meanwhile heat 2 cups water in another pan and add 1/2 cup sugar. Let it heat on low flame until the sugar dissolves. Tip in a few strands of saffron in it (it gives a beautiful colour to the halwa). Slowly pour this water to the mix, keep the flame on medium low and stir continuously to avoid lumps. Cook it to the desired halwa consistency. Do not stop stirring. Once it reaches the desired consistency, switch off the flame and take it off from the hot pan.
Garnish with slivered almonds and more saffron strands.
Notes to keep in mind –
* Measurements are important here. However, reducing it by half or doubling it as per requirement is perfectly fine.
* Maintaining the flame at low to medium low is important.
* We like it less sweet but feel free to add another 2 tsp of sugar if you the halwa sweeter.
* To replace khoya, use milk instead of water but cook it for another 15 mins on low flame for the milk to cook well.
Enjoy!!!
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Marwari Moong Dal And Badam Halwa
Ingredients
- 1/2 Cup Yellow moong dal
- 1/2 Cup Almonds
- 1/4 Cup Khoya (evaporated condensed milk)
- 1/2 Cup Ghee
- 1/2 Cup Sugar
- 5-6 Strands Saffron (kesar)
- 1 Tsp Milk
- 2 Cups Water more to soak dal and almonds
- Almond slivers and saffron strands to garnish
Instructions
- Take 1/2 cup yellow moong dal and rinse it well. Soak them in enough water for a minimum of 4 hours. I soak them overnight.
- Also, soak 1/2 cup whole almonds with skin in water overnight or for at least 4 hours. Peel the almonds and keep aside.
- Drain the water from the soaked dal and coarse grind it. Remove the ground dal and in the same grinding jar coarse grind the almonds.
- Soak 5-6 saffron strands in 1 tsp of milk.
- In a large heavy bottom pan, add 1/2 cup ghee and ground moong dal. Stir it on medium low heat until the moong dal begins to get aromatic and begins to change colour. Time taken is about 40-45 mins.
- Add the ground almonds and cook it for 5 mins. Mix in 1/4 cup khoya (evaporated condensed milk). Stir continuously until the mixture changes colour to brown, is enough aromatic and releases ghee. Takes about another 40-45 mins.
- Add the soaked saffron milk and mix well. Continue to cook for another 3-4 mins on low flame.
- Meanwhile heat 2 cups water in another pan and add 1/2 cup sugar. Let it heat on low flame until the sugar dissolves. Tip in a few strands of saffron in it (it gives a beautiful colour to the halwa). Slowly pour this water to the mix, keep the flame on medium low and stir continuously to avoid lumps. Cook it to the desired halwa consistency. Do not stop stirring. Once it reaches the desired consistency, switch off the flame and take it off from the hot pan.
- Garnish with slivered almonds and more saffron strands.Enjoy!!!
