Sweet Moong Dal with Cardamom and Cashews

Introduction

Sweet moong dal with cardamom and cashews starts with dry-roasted lentils, then cooks down with ghee, wheat flour, and sugar until the mixture leaves the sides of the pan like a soft dough. You get a dense, rich halwa with toasted cashews and cardamom, and it works well as a make-ahead dessert because it firms as it cools.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 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

• Skip the red food colouring if you want a natural finish; the halwa will stay a muted yellow from the moong dal and ghee.
• Replace the broken cashews with chopped almonds or pistachios for a firmer crunch and a slightly sharper nut flavor.
• Reduce the granulated sugar to 1½ cups if you want a less sweet dessert; the final texture will be a little softer and less glossy.
• Swap part of the granulated sugar for grated jaggery for a deeper, more caramel-like flavor; the color will be darker and the halwa will taste less cleanly sweet.

Tips for Success

• Roast the moong dal only until lightly browned and nutty; if it gets too dark, the final halwa can taste bitter.
• Make sure the dal is fully soft and mushy after pressure cooking, because undercooked dal will leave the halwa grainy.
• Keep the heat at medium-low when cooking the wheat flour in ghee so it turns golden instead of scorching.
• Add the remaining ghee 1 tablespoon at a time as written; that gradual addition helps the mixture absorb it properly and turn glossy.
• Stop cooking once the mixture leaves the sides of the pan and forms a dough, because it will firm up more as it cools.

Storage and Reheating

Store the cooled halwa in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container or wrapped portions for up to 1 month.

Reheat in the microwave in short 20- to 30-second bursts, stirring between each, until warm. You can also reheat it on the stovetop over low heat; if it feels too stiff, loosen it with a small spoonful of ghee or a splash of water.

FAQ

Can you make this without a pressure cooker?

Yes. Simmer the moong dal in water on the stovetop until very soft and mashable, which will take longer than pressure cooking.

Why is the halwa still loose after adding all the ghee?

It needs more cooking after the sugar goes in. Keep stirring until the mixture clearly pulls away from the sides of the pan, then let it cool because it thickens further off the heat.

Can you skip the wheat flour?

The wheat flour helps with body and gives the halwa a lightly toasted base note. If you leave it out, the texture will be softer and less structured.

Can you use jaggery instead of granulated sugar?

Yes, but the flavor will be deeper and less neutral, and the color will turn darker. You may also get a slightly softer set than with granulated sugar.