Description
A supreme North Indian winter sweet, frying peeled Moong Dal paste with a staggering equal amount of Ghee for hours, boiling down with milk and sugar.
Restaurants serving Moong Dal Halwa
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Moong Dal(peeled mung beans)
- Ghee
- Sugar
- Milk
- Cardamom
- Saffron
- Almonds
- Cashew nuts
- Water
Instructions
- Soak Moong Dal overnight, puree into a coarse paste in a mixer.
- Heat Ghee equal to beans in a pot, add bean paste, stir constantly on low. Keep frying until arms ache (~40-
- mins) until bean odor vanishes, Ghee separates, and it turns savory golden.
- Add milk boiled in another pot, sugar, cardamom, saffron liquid; knead further until it binds and pulls smoothly from pot sides, garnish with nuts to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Saffron
Substitutes at Japanese supermarkets
None
Pairing
Lavish after-meal dessert、Black coffee
Trivia
[Hardcore] Famous as 'the sweet that tires arms the most'. The ultimate savoriness and rich flavor born only by continuously peeling the sticking bean starch with massive Ghee and arm strength. The king menu at winter weddings.
Eating tips & etiquette
[Unique Eating] Scoop the Ghee sea oozing when pierced with a spoon, throw away calorie guilt, and paralyze your brain with the overly rich bean sweetness!
Allergen
Soy, Dairy, Tree nuts