Instant Moong Dal Halwa Using OTG and Mixer Grinder — No Stirring for Hours

Hours of stirring in front of the stove, aching arms, and a constant fear of burning the dal. It's one of those desserts that we love to eat but dread to make. Today’s fast-paced lifestyle, spending 2-3 hours making a single dish? That feels like a luxury.

There’s also an unspoken social pressure  making halwa the old-school way is seen as a mark of being a ‘good cook’ or someone who puts love into food. While that sentiment is beautiful, it shouldn't hold us back from embracing smarter, time-saving methods. 

The good news? With a little modern-day kitchen help, you can whip up moong dal halwa that tastes just as rich and delicious  but without the endless stirring.

Yes, it’s possible. And no, you don’t need a fancy commercial kitchen setup. All you need is an OTG (Oven Toaster Grill) and a mixer grinder. This article is your guide to making an instant moong dal halwa that’s rich, festive, and absolutely fuss-free.

Why Choose Moong Dal Halwa?

Moong Dal Halwa's mouth-watering lattice work won't  leave you indifferent: 

Favorable Celebration Dish: Eating Gala Dishes During Wedding And Halwa, Moong Dal Is A Must Have During Every Holi Celebration.

Breathe Taking Taste And Smell: Its soft texture is unbelievably unforgettable due to halwas in ghee, blushed with its scrumptious,rich, smoky,nutty smell.

Protein rich: Moong, when prepared in the right way, serves as a rejuvenating, refreshing dessert which is extremely protein rich, thus a great source of nutrients.

Ingredients

• 1 cup yellow moong dal
• 1 cup sugar (adjust according to taste)
• 3/4 cup ghee
• 1 cup full-fat milk
• 1/2 cup water
• 4-5 green cardamoms, powdered
• 8-10 cashews
•  8-10 almonds
•  A few strands of saffron (optional)

Preparation: 

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1. Soak and Grind

• Soak the moong dal in water for at least 3-4 hours or overnight.
• Drain the water completely and grind the dal using a mixer grinder. Add very little water while grinding. The consistency should be like a thick, coarse paste.

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2. Set Your OTG

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•  First of all, make sure that your OTG is set to 180°C with a pre-setting timer of 10 minutes. If your OTG has a fan, do switch it on for enhanced heating.

3. Get The Ghee Ready

•  Find a ghee tub that can easily be accessed and spread it on the baking tray or dish.

4. Cooking The Dal Mixture

•  Now add the moong dal paste into the tray and ghee. Don't forget to sprinkle ghee on top.
•  Stir midway through baking. Your goal should be to bake the paste till it shifts color and loses some of its raw fragrance..

5. Prepare the Milk-Sugar Mixture

•  While the dal is baking, take a saucepan and heat milk, water, sugar, cardamom powder, and saffron (if using). Bring this mixture to a gentle boil.

6. Final Cooking

• Once the dal paste is baked and aromatic, transfer it to a non-stick pan.
• Add ghee and slowly pour in the milk-sugar mixture.
• Cook this on medium low heat for about 10-15 minutes until the halwa thickens and begins to leave the sides of the pan.

7. Garnish

• In a small pan, heat a bit of ghee and roast cashews and almonds until golden.
• Garnish your halwa with these nuts. You can also sprinkle a few strands of saffron or a bit more cardamom powder for extra fragrance.

Why This Method Works Like a Charm

The genius of this method lies in the fact that you’re outsourcing the hard part roasting the dal paste  to your OTG. By the time it comes out of the oven, you’ve already prepped your sugar syrup. The final cooking process brings everything together without the backbreaking stirring that the traditional method demands.

Tips 

1. Use Full-Fat Milk: It enhances the richness and creamy texture.
2. Ghee Matters: Don’t compromise on ghee. Use good-quality ghee for the authentic flavor.
3. Coarse Paste is Key: The texture of the ground dal should be coarse, not smooth. This gives the halwa its signature grainy feel.
4. Don’t Skip the Cardamom: It elevates the entire dish with its fragrance.

A Lifestyle Fit for Modern Kitchens

Credits: Glen India

Cooking elaborate traditional dishes often feels like a weekend-only affair. But with smart appliances like an OTG and mixer grinder, you can make traditional recipes part of your weekday life. No need to save moong dal halwa only for special occasions. 

Make it on a random Wednesday night when you’re craving comfort food. Or prep it on Sunday and store it for the week ahead.

It’s also a great dessert to take for potlucks or family dinners. You get all the applause without the sweat. Plus, you control the sweetness, the ghee, and even sneak in healthier tweaks if you want.

Storage and Reheating

• Store the halwa in an airtight container in the refrigerator for up to a week.
• Reheat in the microwave or on a pan with a little extra ghee or milk to bring back its  texture.

Why OTG and Mixer Grinder Make a Difference

• OTG: Even, slow roasting without supervision. It helps caramelize the dal slightly, giving the halwa depth.
• Mixer Grinder: A quick, efficient way to get the right texture for the dal paste. No pounding or hand-mashing needed.

This modern method respects tradition but aligns with today’s kitchen realities. It brings joy back to cooking without turning it into a chore.

Conclusion

You no longer have to reserve moong dal halwa for holidays or rely on store bought versions filled with preservatives. With a mixer grinder and OTG in your kitchen, you can enjoy the same nostalgic taste with half the effort. You save time, energy, and let your appliances do the heavy lifting.

So the next time you’re tempted to indulge in a rich Indian dessert, remember this instant recipe that brings together the best of both worlds  tradition and technology. And for the best results, trust Glen India’s range of efficient OTGs and mixer grinders to make your halwa journey seamless and delicious.