Dal (lentil) Halwa Recipe
Recipe information
Make Dal (lentil) Halwa in just 45m. Indulge in our decadent dal halwa, a delightful Indian dessert that transforms wholesome lentils into a sweet, rich treat. Crafted with slow-cooked lentils, fragrant spices, and a touch of ghee, this warm halwa is lovingly sweetened and garnished with nuts for a perfect balance of flavors and textures. Each bite promises a comforting experience, making it an irresistible finish to your meal.
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Ingredients
General
Lentil Base
Garnish
Preparation
1. Soak the lentils
Rinse 1 cup of yellow moong dal (split yellow lentils) thoroughly under running water. Soak the dal in water for at least 4 hours or overnight for best results.
2. Drain and grind
Drain the soaked dal completely. Add it to a blender or food processor and grind it into a coarse, grainy paste without adding water. The texture should be similar to semolina.
Cooking
3. Roast the dal paste
Heat 1/2 cup of ghee in a heavy-bottomed pan or kadhai over medium heat. Add the ground dal paste and begin roasting it. Continuously stir and cook the paste until it turns golden brown and releases a nutty aroma. This should take around 20–30 minutes. Be patient, as proper roasting is key to the halwa's flavor.
4. Prepare the sugar syrup
While the dal roasts, in a separate saucepan, combine 1 cup of sugar with 2 cups of water. Add 4–5 crushed green cardamom pods. Heat the mixture until the sugar dissolves completely and comes to a gentle boil. Set aside.
5. Combine syrup with roasted dal
Carefully pour the hot sugar syrup into the roasted dal paste. Be cautious as it will splutter. Stir continuously to avoid lumps forming. Cook the mixture until the syrup is absorbed and the halwa thickens. This will take about 8–10 minutes.
6. Add garnishes and finish
Stir in 2 tablespoons of chopped almonds and 2 tablespoons of chopped cashews. Cook for another 2–3 minutes until the halwa begins to leave the sides of the pan and ghee starts to separate. Serve warm.
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