Mung Dal Halwa is a sumptuous Indian dessert crafted from finely ground split and hulled mung beans cooked slowly in ghee (clarified butter) and sweetened with sugar. Enhanced with aromatic cardamom, this indulgent delicacy offers a luxurious texture and a rich, nutty flavor. Topped with nuts and saffron, it’s a sweet treat that embodies the essence of traditional Indian sweets, best savored in small servings due to its richness and depth of flavors.
Here’s a detailed recipe for this delightful, sweet treat:
Ingredients:
- 1 cup split and hulled mung beans (yellow lentils)
- 1 cup ghee (clarified butter)
- 1 cup sugar (adjust to taste)
- 3-4 cups water
- 4-5 green cardamom pods, seeds removed and crushed
- A handful of chopped nuts (almonds, cashews, or pistachios) for garnish
- Saffron strands (optional) for garnish
- A pinch of edible camphor (optional, for fragrance)
Instructions:
- Rinse the mung beans thoroughly under running water until the water runs clear. Soak the mung beans in enough water to cover them for about 4-5 hours or overnight.
- After soaking, drain the water from the mung beans. Blend the soaked mung beans into a fine paste using a blender or food processor. Use minimal water if needed while blending.
- Heat a heavy-bottomed pan or kadai over medium heat. Add ghee and let it melt.
- Add the blended mung bean paste to the melted ghee. Stir continuously and cook the paste in ghee on low-medium heat. This process requires patience as you need to continuously stir to prevent burning and ensure even cooking.
- Initially, the mixture will absorb the ghee and become thick. Keep stirring and cooking until the color changes to a golden brown and you start getting a nutty aroma. This might take around 25-30 minutes.
- Meanwhile, in another pot, heat water and add sugar. Dissolve the sugar completely to make a sugar syrup. Keep this syrup warm on low heat.
- Once the mung bean paste turns golden brown and you get a distinct roasted aroma, carefully pour the warm sugar syrup into the pan. Be cautious as it might splutter.
- Stir the mixture vigorously as you add the sugar syrup to avoid lumps. The mixture will become more liquidy initially but will start thickening again.
- Add crushed cardamom seeds to the mixture and continue stirring. You can also add a pinch of edible camphor at this stage for fragrance, but it’s optional.
- Keep cooking and stirring until the mixture thickens and starts leaving the sides of the pan. This might take another 15-20 minutes.
- Once the mixture reaches a halwa-like consistency and the ghee starts oozing out from the sides, turn off the heat.
- Garnish the Mung Dal Halwa with chopped nuts and saffron strands.
- Serve the halwa warm or at room temperature. It’s a rich and decadent dessert that is enjoyed best in small portions due to its richness.
Note: The key to making a good Mung Dal Halwa lies in slow cooking and continuous stirring. Adjust the sugar quantity according to your taste preference.
