Vegan Moong Dal Halwa
Prep time
4 H & 5 MCook time
40 MinTotal time
4 H & 45 MVegan Moong Dal Halwa
Yes! Vegan halwa can be delicious too!
Ingredients
- 1/2 cup yellow split moong dal (split yellow dal)
- 1/2 cup sesame oil organic, cold pressed
- 1 tsp sooji (semolina)
- 1.5 tsp besan (gram flour)
- 1/4 cup desi khand (cane sugar)
- 1 cardamom, skin removed and powdered
- 3-4 strands kesar/saffron (optional)
Instructions
- Wash and soak moong dal for 4-5 hours.
- Then drain the water and puree the dal in a blender with the least amount of water possible. First try to blend without any water and then as required, add about 2 tbsp water at a time to form a very smooth paste.
- Heat the oil in a pan, add sooji and besan and roast till golden brown.
- Now add the pureed dal and let it cook. It will absorb all the oil. Keep stirring the dal to ensure it does not stick to the bottom.
- Simultaneously, in another pan boil the desi khand in 1/2 cup water till it becomes thick liquid and keep it ready. In this liquid, add the cardamom powder and saffron strands.
- After some time, dal will turn to a nice golden-brown color and oil will start to separate.
- Now carefully add the sugar syrup to the dal, as it will splutter. Make sure you stand at a safe distance from the pan.
- Let it cook till excess liquid is absorbed. Try the halwa and adjust the sweetness, I usually do not make the desserts too sweet so you may need to add more sweetener.
- Halwa is ready, garnish with almond slivers.
Notes
I usually use dates or jaggery as a sweetener. During Paryushan, many Jains avoid dates. Jaggery will impart a brown color to this halwa, but it is best to have a deep yellow-orange color so I decided to use desi khand which is a healthier alternative to white refined sugar. However, regular sugar can be used instead of desi khand.
Disclaimer: Some or all allergens may not be listed