Moong Dal with Cardamom and Cashews

Introduction

Dry-roasting the moong dal and then cooking it down with ghee until it pulls from the sides of the pan gives this halwa its dense, fudgy texture. Cardamom and fried cashews keep the flavor simple but distinct, and the full cooking time is worth it for a dessert that holds well after cooling. You can serve it warm, or make it ahead and cut it into portions once set.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

• 1 cup split yellow moong dal
• 3 cups water
• 2 cups granulated sugar
• 12 tablespoons ghee, divided
• 4 tablespoons wheat flour
• ¼ teaspoon cardamom powder
• 3 tablespoons broken cashews
• 1 pinch red food colouring in 1 teaspoon water

Instructions

1. Dry roast the moong dal until it smells nutty and browns slightly.
2. Add 3 cups of water and pressure cook for about 7-8 whistles until the dal is soft and mushy.
3. Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
4. Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
5. Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12-15 minutes and 6-7 tablespoons of ghee.
6. Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
7. Mix in the powdered cardamom and food color.
8. Remove from the heat and let cool.

Variations

• Swap the broken cashews for chopped almonds if you want a firmer crunch and a slightly drier nut texture.
• Skip the red food colouring if you prefer a natural golden-yellow finish; the flavor stays the same.
• Reduce the granulated sugar to 1 1/2 cups for a less sweet halwa with a slightly softer set.
• Replace the wheat flour with fine semolina for a more grainy, slightly coarse texture instead of a smoother finish.

Tips for Success

• Roast the moong dal only until lightly browned and nutty; if it gets too dark, the halwa will taste bitter.
• Pressure cook the dal until fully mushy, not just tender, so it blends smoothly into the flour mixture.
• Cook the wheat flour in ghee until it turns golden brown; undercooked flour will leave a raw taste in the finished halwa.
• Add the remaining ghee gradually as written, because pouring it in too fast can make the mixture greasy before it tightens.
• Stop cooking when the halwa leaves the sides of the pan and gathers into a mass; that is the clearest sign it is set enough to cool properly.

Storage and Reheating

Store the cooled halwa in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer-safe container or tightly wrapped portions for up to 1 month.

Reheat small portions in the microwave in 20-second bursts until warm. For larger amounts, reheat in a small pan over low heat with 1 to 2 teaspoons of water or ghee to loosen the texture, stirring until soft again.

FAQ

Can you make this without a pressure cooker?

Yes. Simmer the roasted moong dal in water in a covered pot until very soft and mashable, which usually takes 35 to 45 minutes.

Why is the halwa not coming together into a dough?

It usually needs more stirring time after the sugar goes in. Keep cooking over medium-low heat until the moisture reduces and the mixture starts leaving the pan.

Can you skip the food colouring?

Yes. The halwa will be a more natural yellow-brown color, but the flavor and texture will stay the same.

Can you use a different nut instead of cashews?

Yes. Almonds or pistachios work well and add a different kind of crunch without changing the method.