Moong Dal Halwa Kheer: Sweetness Overloaded, Pyaar Dil Mein Bharosa!

Namaste Doston! Sat Sri Akal! Kem Chho! Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and hearts with a recipe that’s as comforting as a warm hug on a chilly evening. Today, we are diving deep into the world of mithai (sweets) with a delightful fusion: Moong Dal Halwa Kheer!

This luscious dessert is a showstopper at Indian weddings, Diwali celebrations, and festive occasions like Holi. It’s also a popular treat during the winter months when we crave something warm, comforting, and utterly delicious. Imagine the aroma of ghee wafting through your home, a symphony of sweet spices dancing in the air – that’s the magic of Moong Dal Halwa Kheer!

A Little History, A Lot of Sweetness

Halwa has ancient roots in Persia and the Middle East, making its way to India centuries ago. Over time, we Indians have adapted and perfected it, creating countless regional variations. Moong Dal Halwa, made from yellow lentils, is a particularly beloved version, especially in North India. Kheer, of course, is the quintessential Indian rice pudding. Marrying these two classics creates a decadent, unforgettable dessert experience.

Ready to Get Cooking?

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients You’ll Need:

Moong Dal (Split Yellow Lentils): 1 cup, soaked for at least 2 hours
Doodh (Full Cream Milk): 4 cups
Ghee (Clarified Butter): ½ cup (yes, we need that glorious ghee!)
Cheeni (Sugar): ¾ cup (adjust to your sweet tooth)
Kesar (Saffron Strands): A pinch, soaked in 2 tablespoons of warm milk
Elaichi Powder (Cardamom Powder): ½ teaspoon
Badam (Almonds): ¼ cup, slivered
Pista (Pistachios): ¼ cup, slivered
Kaju (Cashews): ¼ cup, chopped
Kishmish (Raisins): 2 tablespoons

Let’s Make Some Magic!

The Lentil Prep: Drain the soaked moong dal thoroughly. Grind it into a coarse paste using a little milk, not water. We want a thick, grainy texture, not a smooth batter.
Ghee Power: In a heavy-bottomed pan or kadhai (wok), melt the ghee over medium heat. Add the ground moong dal paste and get ready for some arm work!
Roasting the Dal: Roast the dal on medium-low heat, stirring constantly. This is crucial! We want a beautiful golden-brown color and a nutty aroma. This process can take about 25-30 minutes. Patience is key, my friends. If it starts sticking, add a tablespoon of ghee.
Milky Goodness: Once the dal is roasted to perfection, slowly pour in the milk, stirring continuously to avoid lumps. Be careful, it might splatter a bit!
Simmer and Stir: Bring the mixture to a simmer, then reduce the heat to low. Continue stirring occasionally, allowing the kheer to thicken. This will take about 10-15 minutes.
Sweet Surrender: Add the sugar and saffron milk. Stir well until the sugar dissolves completely.
Spice it Up: Stir in the cardamom powder, almonds, pistachios, cashews, and raisins.
Final Touch: Simmer for another 5 minutes, allowing the flavors to meld together beautifully. The kheer should have a thick, creamy consistency.
Serve with Love: Garnish with extra nuts and saffron strands. Serve hot or chilled, depending on your preference.

Chef Curry’s Tips for a Stellar Halwa Kheer:

Roasting is Key: Don’t rush the roasting process. This is where the flavor develops.
Low and Slow: Cooking on low heat ensures even cooking and prevents burning.
Ghee is Your Friend: Don’t skimp on the ghee! It adds richness and flavor.
Adjust Sweetness: Taste as you go and adjust the sugar according to your liking.
Nuts Galore: Feel free to use your favorite nuts or dried fruits.

Cooking Variations for the Modern Cook:

Pressure Cooker: Roast the dal in ghee as instructed. Then, add the milk and sugar. Pressure cook for 2 whistles on medium heat. Let the pressure release naturally. Open and stir well. Simmer for a few minutes to thicken.
Microwave: Roast the dal in ghee in a microwave-safe bowl, stirring every 2-3 minutes. Add the milk and sugar and microwave on high for 5-7 minutes, stirring occasionally.
Slow Cooker/Crockpot: Roast the dal in ghee on the stovetop. Transfer to a slow cooker. Add the milk and sugar. Cook on low for 4-6 hours, stirring occasionally.
Induction Stove: Follow the same stovetop instructions, adjusting the heat levels as needed.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 8-10g
Fat: 20-25g
Carbohydrates: 40-45g

Serving Suggestions:

Serve warm in small bowls, garnished with nuts and saffron.
Enjoy it chilled as a refreshing dessert on a hot day.
Pair it with poori (fried Indian bread) for a truly indulgent treat.
Add a dollop of malai (clotted cream) for extra richness.

Doston, I urge you to try this heavenly Moong Dal Halwa Kheer at home. It’s a labour of love, but the result is absolutely worth it. Share this sweet creation with your loved ones and spread the joy!

Happy Cooking!
Chef Curry Do’pyaza.