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Moong Dal Halva (Mung Dal Halava)

Moong Dal Halva Recipe offered to Krishna in a small brass katori.
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Prepare the Syrup: In a separate saucepan, bring water and sugar to a boil. Stir until the sugar dissolves completely.
  4. 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.
  5. 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

Find it online: https://harekrishnarecipes.com/recipes/desserts-sweets/moong-dal-halva-mung-dal-halava/