Hare Krishna Moong Dal Halva is a rich and creamy dessert made with split moong dal, ghee, and sugar.
This indulgent treat is perfect for festive occasions and is often offered to Krishna during special celebrations.
Serving Suggestions
Hare Krishna Moong Dal Halva can be enjoyed with:
- Saffron Milk: Serve with a glass of warm saffron-infused milk for a luxurious pairing.
- Nuts: Garnish with extra chopped nuts for added richness.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 6 servings. Serve it warm for the best taste and texture.
PrintMoong Dal Halva (Mung Dal Halava)
Hare Krishna Moong Dal Halva is a decadent and satisfying dessert, inspired by the principles of bhakti yoga. This halva recipe uses split moong dal, ghee, and sugar to create a creamy and flavorful treat that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Desserts & Sweets
- Method: Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
For the Halva:
- 1 cup split moong dal (200g)
- 1/2 cup ghee (120 ml)
- 3/4 cup sugar (150g)
- 2 cups water (480 ml)
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped nuts (cashews, almonds)
- 2 tablespoons raisins
Instructions
- Soak the Moong Dal: Rinse the moong dal thoroughly and soak it in water for 3-4 hours. Drain and grind the dal into a coarse paste without adding any water.
- Roast the Moong Dal: In a heavy-bottomed pan, heat ghee over medium heat. Add the moong dal paste and roast, stirring constantly, until it turns golden brown and releases a nutty aroma. This process may take 20-25 minutes.
- Prepare the Syrup: In a separate saucepan, bring water and sugar to a boil. Stir until the sugar dissolves completely.
- Cook the Halva: Gradually add the hot sugar syrup to the roasted moong dal, stirring continuously to avoid lumps. Add cardamom powder, chopped nuts, and raisins. Cook the mixture on low heat, stirring until the halva thickens and begins to leave the sides of the pan.
- Serve Warm: Serve the moong dal halva warm with your favorite side dish.
Notes
- Variation: Add a few strands of saffron soaked in warm milk for an enhanced flavor and color.
- Storage: Store any leftover halva in an airtight container in the refrigerator for up to three days. Reheat before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg