Moong Dal Halwa Recipe | Moong Daal Ka Halwa

Moong Dal Halwa is a timeless Indian dessert that has been enjoyed for generations, especially in North India and Rajasthan. Known for its rich, nutty flavor and indulgent aroma. Moong Dal Halwa has its roots in Rajasthani cuisine, where it was often prepared during winter to provide warmth and energy. In this arid region, where preserving ingredients like lentils and ghee was essential, Moong Dal Halwa became a cherished recipe for its long shelf life and rich, satisfying taste. Moong Dal Halwa goes wonderfully with a scoop of vanilla ice cream or a spoonful of creamy rabri, making for a rich and indulgent dessert. You can also enjoy it with a warm cup of masala chai or black Coffee. If you love making or eating sweets then try our delicious Mysore Pak, Kaju Katli, dodha Barfi, Jalebi, Gulab Jamun, Rasgulla recipes. Hope you like it.

About Moong Dal Halwa Recipe

Moong Dal Halwa is a rich and indulgent Indian dessert that holds a special place in the hearts of those who love traditional sweets. Made with yellow moong dal, ghee, sugar, milk, and nuts, this halwa is a festive favorite, particularly in North India and Rajasthan.

The recipe involves soaking the lentils, grinding them into a coarse paste, and roasting the paste patiently in ghee until it turns golden and aromatic. This step is the heart of the recipe, as it ensures the halwa achieves its signature nutty flavor and slightly grainy texture. Hot milk and water are added to the roasted dal to make it soft and creamy, followed by sugar and more ghee to bring richness and balance. Finally, aromatic cardamom powder and saffron elevate the dessert, making it a treat for both the taste buds and the senses.

What makes this recipe special is its versatility—you can customize the sweetness, add more nuts for crunch, or serve it with rabri or ice cream for a modern twist.

Moong Dal Halwa Recipe Step by Step Details

Making Moong Dal Halwa at home is easier than you think when you follow simple step-by-step instructions. Each step is important to get the right taste and texture, but don’t worry, it’s simple when broken down. Let’s go step by step and make this amazing halwa together.

Soak and Grind the Moong Dal

Step 1:- Take 1 cup of moong dal (split yellow gram) in a bowl. Rinse it thoroughly 3 to 4 times under running water to remove dirt, impurities, and excess starch. Make sure the water runs clear after the final rinse.

Step 2:- After washing, soak the moong dal in enough water to cover it completely. Leave it to soak for at least 6 hours. This step is important as it softens the dal, making it easier to grind and cook.

Step 3:- After soaking, drain the water completely using a strainer or by tilting the bowl carefully. Transfer the soaked dal to a blender or food processor.

Step 4:- Grind it into a coarse paste. Avoid adding water while grinding, or add only a tablespoon if necessary. The coarse texture is crucial for the halwa, as it gives it its characteristic grainy and nutty feel.

The paste should be thick and grainy, not smooth or watery. A coarse consistency ensures that the halwa has a proper texture when cooked.

Roast the Moong Dal

Step 5:- Take a heavy-bottomed pan or kadhai and place it over medium heat. Add ghee (clarified butter) to the pan. Make sure the ghee isn’t too hot to avoid burning the dal. Once the ghee is warm, add the ground moong dal paste to the pan. Be careful as the ghee might splatter a little when the paste is added.

Step 6:- Begin stirring the paste immediately to mix it with the ghee. Use a flat spatula or a wooden spoon to stir the mixture continuously. This helps prevent lumps from forming and stops the paste from sticking to the bottom of the pan.

Step 7:- Keep the heat on medium and roast the dal evenly. Initially, the paste will be sticky and soft, but as you cook, it will begin to absorb the ghee and thicken.

Step 8:- Stir constantly as the dal starts to change color. You’re looking for a golden yellow or light brown shade. As it roasts, the dal will release a nutty aroma. This is a key sign that it’s roasting correctly.

Step 9:- If you notice any lumps forming, press and break them with the spatula while stirring. Smooth, lump-free roasting is essential for good texture.

Step 10:- The dal is properly roasted when it starts leaving the sides of the pan and the ghee begins to separate. This step can take around 15-20 minutes. Be patient and keep stirring!

Adjust the heat to low if you feel the dal is cooking too quickly or starting to stick. Slow roasting ensures an even, golden finish without burning.

Prepare the Liquid Base

You’ll need milk and water for this step. If you’re using saffron, soak a pinch of saffron strands in warm milk and set it aside for later.

Step 11:- Take a clean, small pan or pot and place it on the stove over medium heat. Pour the milk and water into the pan. Stir gently to mix them. Turn the heat to medium and let the milk-water mixture warm up. Stir occasionally to ensure the milk doesn’t stick to the bottom of the pan.

Step 12:- Once the mixture starts to heat, keep an eye on it. Wait until it just begins to boil—small bubbles should form around the edges. This ensures the liquid is hot enough to blend smoothly with the roasted dal.

Your liquid base is now ready. Keep it hot and nearby, as you’ll need to add it gradually to the roasted moong dal in the next step.

Combine Roasted Dal and Liquid Base

Ensure the moong dal is roasted well. It should have a golden-brown color, a nutty aroma, and should no longer be sticky.

Step 13:- The milk and water mixture should be hot. If it has cooled down, reheat it for a minute or two before adding it to the roasted dal. Hot liquid prevents lumps from forming and blends smoothly with the dal.

Step 14:- Turn the stove to low heat before adding the liquid base to the pan with the roasted dal. Start adding the hot milk-water mixture a little at a time. Stir continuously as you pour to combine the liquid evenly with the dal.

Step 15:- As you add the liquid, keep stirring to ensure there are no lumps. The mixture will look loose and watery initially, but it will thicken as the dal absorbs the liquid. After all the liquid has been added, increase the heat to medium and let the dal cook.

Step 16:- The dal will start absorbing the liquid and become thicker. This process takes about 5-7 minutes. Keep stirring as the mixture thickens to avoid it sticking to the pan.

The dal is done when it has absorbed all the liquid, and you see a smooth, soft consistency. At this stage, the mixture should not be runny, but it should still have enough moisture for further cooking.

Add Sugar And Finish With Ghee

Step 17:- Before adding sugar, ensure the dal has absorbed all the liquid and has a soft, thick consistency. Stir the mixture one last time to make sure it’s smooth and not sticking to the pan.

Step 18:- Measure and add 3/4 cup of sugar to the cooked dal. Stir continuously as you add the sugar to mix it evenly. Once the sugar is added, the halwa mixture will loosen and become slightly runny.

Step 19:- Continue cooking on medium heat, stirring frequently to prevent sticking. As the dal absorbs the sugar, the halwa will thicken again. This process takes about 5-7 minutes.

Step 20:- Gradually add the remaining 1/4 cup of ghee to the halwa. Mix it thoroughly into the halwa. You’ll notice the ghee gives the dish a glossy, rich appearance.

Step 21:- Keep stirring and cooking until the ghee starts separating from the sides of the pan. This is a sign that the halwa is well-cooked and has reached the perfect consistency. The texture should now be soft, smooth, and slightly grainy.

Step 22:- Taste the halwa and adjust the sweetness if needed by adding a little more sugar. If you prefer it richer, you can add an extra spoon of ghee. Give the halwa one last stir to ensure everything is mixed well.

Turn off the heat when the halwa has reached your desired consistency, it should be thick and aromatic, but not dry.

Flavor And Garnish

Step 23:- Sprinkle 1/2 teaspoon of cardamom powder into the cooked halwa. This gives the halwa a warm, sweet fragrance and enhances its traditional flavor. Stir well to evenly distribute the cardamom throughout the halwa.

Step 24:- Pour the saffron milk into the halwa and mix well. This adds a golden hue and a subtle floral aroma. Saffron is optional, but it elevates the halwa’s richness and looks beautiful.

Step 25:- Take your sliced almonds, chopped cashews, and sliced pistachios (about 2-3 tablespoons in total). Lightly toast the nuts in a dry pan over low heat for 1-2 minutes for extra crunch and flavor. This step is optional but highly recommended.

Step 26:- Add a portion of the toasted nuts directly into the halwa and stir. This gives a delightful crunch with every bite. Transfer the halwa to a serving dish while it’s still warm. Sprinkle the remaining nuts evenly on top for a beautiful presentation.

Step 27:- Optional Extras: You can also add edible silver foil (chandi ka vark) for a festive look. A few extra strands of saffron can be placed on top for decoration.

Press the garnish gently with the back of a spoon so it sticks to the halwa. Serve warm to enjoy the best flavor and texture.

Serve Warm

Before serving, ensure the halwa is cooked to the perfect consistency. It should be thick but still soft, with a glossy texture and a rich aroma from the ghee, cardamom, and saffron.

Step 28:- Use small bowls, dessert plates, or ramekins to serve the halwa. If serving for a special occasion, you can use decorative bowls or silverware to enhance the presentation.

Step 29:- Using a spoon or ladle, scoop the warm halwa into the serving dishes. Press it gently with the back of the spoon to smooth the surface and shape it neatly.

Step 30:- For extra appeal, sprinkle a few additional slices of almonds, pistachios, or cashews on top. You can also add a strand or two of saffron for a festive touch.

Serve the halwa after a meal as a rich dessert or during festive gatherings. Watch as everyone enjoys the nutty, aromatic sweetness of this traditional treat.

Expert Tips

To ensure your halwa turns out perfect every time, it’s important to focus on the details, from choosing the right ingredients to mastering the roasting process. With these expert tips, you'll avoid common mistakes and create a halwa that's smooth, flavorful, and full of authentic taste.

1. Pick Quality Ingredients:- Use fresh and good-quality moong dal, ghee, and nuts. Stale or low-quality ingredients can affect the taste and texture of the halwa.

2. Soaking the Dal:- Soak the dal for at least 6 hours. This ensures it grinds smoothly and roasts evenly. If you’re short on time, soak in warm water for about 2-3 hours, but soaking longer is better for the best results.

3. Grind to the Right Texture:- Grind the soaked dal into a coarse paste. Avoid making it too smooth, as the halwa’s grainy texture is what makes it special. Add only a tiny amount of water if necessary to grind it.

4. Use a Heavy-Bottomed Pan or Kadhai:- Always use a thick-bottomed pan to cook halwa. This prevents sticking, burning, or uneven cooking. A non-stick pan is also a good option for beginners.

5. Be Patient with Roasting:- Roasting the dal properly is the most important step. It takes about 15-20 minutes to roast it well. Cook on medium heat, and stir continuously to prevent lumps or burning. The dal is fully roasted when it turns golden brown and releases a nutty aroma. If under-roasted, the halwa may taste raw.

6. Add Hot Liquid Gradually:- Always use hot milk and water when combining it with the roasted dal. Adding cold liquid can cause splattering and create lumps. Add the liquid in small batches, stirring constantly to blend it smoothly with the dal.

7. Balance the Sugar:- Adjust the sugar to your taste. The traditional recipe uses about 3/4 cup, but you can add less or more based on preference. Remember, the halwa will taste sweeter as it cools.

8. Incorporate Ghee Slowly:- Add ghee in stages, not all at once. This ensures it mixes evenly and enhances the halwa’s rich, glossy texture. Use good-quality ghee for authentic flavor.

9. Cook Until Ghee Separates:- Keep cooking until the halwa leaves the sides of the pan, and ghee starts to separate. This is a sign that it’s fully cooked. Do not rush this step, as undercooked halwa will lack flavor.

10. Don’t Skip Cardamom and Saffron:- Cardamom powder is essential for the authentic flavor of moong dal halwa. For extra richness, add saffron soaked in warm milk. These ingredients elevate the aroma and taste.

11. Toast the Nuts:- Lightly toast the almonds, cashews, and pistachios before adding them to the halwa. Toasting enhances their flavor and adds a lovely crunch.

12. Reheat Properly:- If the halwa cools down before serving, reheat it over low heat. Add a splash of milk or a teaspoon of ghee while reheating to restore its softness and richness.

By following these expert tips, your halwa will turn out rich, flavorful, and perfect every time.

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Recipe Card

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Moong Dal Halwa Recipe | Moong Daal Ka Halwa

Prep Time: 6 hours (includes soaking time) Cook Time: 1 hour
Total Time: 7 hours

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 5

Ingredients:

Moong Dal (split yellow gram) – 1 cup
Ghee (clarified butter) – 1/2 cup
Milk – 1 cup
Sugar – 3/4 cup (adjust to taste)
Water – 1/2 cup
Cardamom Powder – 1/2 tsp
Almonds – 2 tbsp, sliced
Cashews – 2 tbsp, chopped
Pistachios – 1 tbsp, sliced
Saffron Strands – a pinch, soaked in 1 tbsp warm milk (optional)

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Step-by-Step Instructions:

1. Soak and Grind the Moong Dal

Rinse the moong dal 3-4 times to remove impurities and excess starch.
Cover the dal with water and soak it for 4-5 hours to soften.
Drain the water and grind the soaked dal into a coarse paste. Avoid adding water during grinding to retain its grainy texture.

2. Roast the Moong Dal

In a heavy-bottomed kadhai or non-stick pan, heat 1/4 cup ghee over medium heat.
Add the moong dal paste and roast, stirring constantly to avoid lumps and sticking.
Roast for 15-20 minutes until the dal turns golden brown, aromatic, and leaves the sides of the pan.

3. Prepare the Liquid Base

In a separate pan, combine 1 cup milk and 1/2 cup water, and heat until just boiling.

4. Combine Roasted Dal and Liquid Base

Slowly pour the hot milk-water mixture into the roasted dal. Stir continuously to prevent splattering and lump formation.
Allow the dal to absorb the liquid fully, stirring occasionally. This will take 5-7 minutes.

5. Add Sugar and Finish with Ghee

Stir in the sugar, which will loosen the mixture. Cook until the sugar melts and the halwa thickens again.
Mix in the remaining 1/4 cup ghee, stirring continuously for another 5-7 minutes, until the halwa attains a glossy finish and releases ghee along the sides.

6. Flavor and Garnish

Add the cardamom powder and saffron milk for fragrance and color. Mix well.
Top with almonds, cashews, and pistachios for a nutty crunch.

7. Serve Warm

Serve the halwa immediately while warm. It can also be reheated with a splash of milk for later servings.

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Tips for Best Results:

Patience is Key: Roast the dal on medium heat to ensure even cooking and avoid burning.
Consistency: Adjust the amount of water or milk slightly if the halwa seems too thick or too runny.
Enhanced Flavor: Adding a few drops of rose water or kewra essence at the end can elevate the aroma.
Make-Ahead Option: Halwa can be stored in the refrigerator for 4-5 days. Reheat gently with a little milk or ghee before serving.

Enjoy the indulgent and traditional flavors of this rich dessert.

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Nutrition Value

Here’s the updated approximate nutrition value for Moong Dal Halwa per serving, now including key vitamins. These values are based on a recipe portions and may vary slightly based on the ingredients used. (serving 5)

Nutrient	Amount per Serving	% Daily Value (Approx.)
Calories	450 kcal	22.5%
Total Fat	20 g	30.8%
- Saturated Fat	12 g	60%
Cholesterol	45 mg	15%
Sodium	20 mg	0.8%
Total Carbohydrates	55 g	18.3%
- Dietary Fiber	4 g	16%
- Sugars	40 g	Added sugar
Protein	10 g	20%
Calcium	80 mg	8%
Iron	2.5 mg	14%
Vitamin A	250 IU	5%
Vitamin C	1 mg	1%
Vitamin E	0.5 mg	3%
Vitamin B6	0.2 mg	10%
Folate (Vitamin B9)	50 mcg	12.5%

Key Notes:

Vitamin A comes from ghee and milk, which contribute to maintaining good vision and immune health.
Vitamin C is minimal, but adding garnishes like fresh fruits or saffron milk could increase it.
Folate (B9) is naturally present in moong dal and helps with cell repair and growth.
Vitamin E is derived from the nuts and ghee, supporting skin health and immunity.

This dessert provides essential vitamins and minerals but is still calorie-dense. Enjoy in moderation as part of a balanced diet.

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Conclusion

Moong Dal Halwa is not just a dessert, it’s a celebration of flavors, tradition, and joy. This rich and delicious halwa, made with yellow moong dal, ghee, sugar, milk, and nuts, is a special treat often enjoyed during festivals, weddings, and family gatherings. The process of making it might seem a bit challenging at first, but with step-by-step guidance, patience, and care, you can create this classic Indian sweet right in your kitchen.

If you’ve never made Moong Dal Halwa before, now is the time to try! Follow the easy steps, and don’t rush the process. You’ll not only learn a new recipe but also create a dessert that will impress your family and friends.

So, gather your ingredients, roll up your sleeves, and get ready to enjoy the deliciousness of homemade Moong Dal Halwa. Once you taste it, you’ll understand why it’s loved by so many.

FAQ for Moong Dal Halwa Recipe

1. Can I make Moong Dal Halwa without soaking the dal?

No, soaking the dal is important. It softens the lentils, making it easier to grind and roast properly. Skipping this step can affect the texture and taste.

2. How long should I soak the moong dal?

You should soak the moong dal for 4 to 6 hours. This helps the dal absorb water and makes it easier to grind into a smooth paste.

3. Can I use oil instead of ghee?

Ghee is essential for the authentic taste and richness of Moong Dal Halwa. While you can use oil, the flavor won’t be as rich or traditional.

4. How do I store leftover halwa?

Store the leftover halwa in an airtight container in the refrigerator. It can stay fresh for up to 5 days. Reheat it in a pan or microwave before serving, adding a little milk or ghee if needed.

5. Can I reduce the sugar in this recipe?

Yes, you can adjust the amount of sugar to suit your taste. Start with less and add more if needed.

6. Why is my halwa sticking to the pan?

This happens if the dal isn’t roasted properly or if the flame is too high. Always roast the dal on low to medium heat, stirring constantly.

7. Can I add other flavors to the halwa?

Yes, you can add a pinch of nutmeg or saffron for extra flavor. Garnishing with nuts like pistachios, almonds, or cashews adds a nice crunch.

8. Is this recipe gluten-free?

Yes, Moong Dal Halwa is naturally gluten-free, as it’s made from lentils, ghee, and milk.

9. Can I make this recipe vegan?

Yes, you can make a vegan version by using plant-based ghee and almond or coconut milk instead of regular milk.

10. What can I serve with Moong Dal Halwa?

You can serve it with vanilla ice cream, rabri, or a cup of tea or coffee for a perfect pairing.

Moong Dal Halwa Recipe | Moong Daal Ka Halwa

About Moong Dal Halwa Recipe