Moong Dal Halwa is one of those dishes which is made only on super special occasions like festivals 🙂
Moong Dal halwa is a labour of love. Indulgent and delicious, it is made only on special occasions. Diwali, Holi or a dessert if you want to impress someone with a kickass Indian dessert. It is a recipe one must have in their treasure trove of recipes.
This Kesari Moong Dal Halwa is my grandma’s recipe, make it for this Holi lunch and bask in the glory of compliments that come your way!
Moong Dal Halwa is really popular in Rajasthan! The indulgence of ghee and dry fruits – yumm! It is usually made during the winter months to keep the body warm. I think because it is so cold up North during the winter months, this is a very popular dessert option for special occasions! Halwas have their origins in the Middle East and they have travelled a long way to India to become extremely popular! Each part of India has its special halwa! Like the Bombay Halwa in the west, or the Kerala halwa you get down South or the Kesari or Sooji ka Halwa which is made differently in every part of India!
The Kerala Halwa is made from refined flour and cornflour and is this gelatinous version of sweet! And then there is the popular badam halwa from the North which has a profound Mughal influence in it! Rich in taste and pretty expensive to make, this one is considered to be the king of halwas 🙂 Then, of course, we have halwas which are made from vegetables like doodhi ka halwa and gajar ka halwa which are unique in their taste and healthy too 🙂 Sigh, I could do an entire research work on Halwas, eh? Anyways, now moving to the recipe….of the awesome moong dal halwa!
Also stay tuned for another lovely Holi Recipe tomorrow, it has lots of almonds and some spices as well. Any guesses what it is? 🙂