📖 About Moong Dal Halwa

Moong Dal Halwa is a rich, aromatic, and traditional North Indian dessert made using split yellow moong dal, ghee, milk or water, sugar, and flavored with cardamom and nuts.

This indulgent sweet is especially popular during festivals like Diwali, Holi, and weddings, where it’s considered a royal dessert due to its luxurious texture and time-consuming preparation. The hallmark of a good moong dal halwa is its grainy yet soft texture, golden color, and aromatic ghee-soaked richness.

Unlike suji or atta halwa, moong dal halwa requires patience. The dal is soaked, ground, and then sautéed in ghee slowly until it turns golden and aromatic—this roasting step is crucial for the final taste.

✨ How to Make Moong Dal Halwa Recipe – Step-by-Step Guide

Prep Time: 4 hours (including soaking)
Cook Time: 45–60 minutes
Total Time: 5 hours (active + passive)
Servings: 6
Cuisine: Indian (North Indian)
Course: Dessert
Difficulty: Medium

🧾 Ingredients

For the Halwa:

• Yellow moong dal – 1 cup (soaked 4–5 hours)

• Ghee – ½ to ¾ cup (adjust to taste)

• Full-fat milk – 1 cup (optional for richness)

• Water – 1 cup

• Sugar – ¾ to 1 cup (as per preference)

• Cardamom powder – ½ tsp

For Garnish:

• Sliced almonds – 2 tbsp

• Sliced pistachios – 1 tbsp

• Cashews – 1 tbsp (broken)

• Raisins – 1 tbsp (optional)

• Saffron strands – few (optional)

🥣 Preparation Steps

Step 1: Soak and Grind Moong Dal

1. Rinse 1 cup moong dal thoroughly until the water runs clear.

2. Soak in water for at least 4–5 hours or overnight.

3. Drain the water and grind the dal into a coarse paste without adding water. Avoid over-blending into a smooth paste.

🔍 Tip: A slightly coarse texture enhances the halwa’s grainy mouthfeel, which is key to its authentic taste.

Step 2: Prepare Sugar Syrup

1. In a separate saucepan, combine:

   • 1 cup milk

   • 1 cup water

   • ¾–1 cup sugar

   • A few saffron strands

2. Heat the mixture and stir until sugar dissolves. Do not boil; just keep warm.

Step 3: Roast Moong Dal in Ghee

1. Heat ½ to ¾ cup ghee in a heavy-bottomed kadhai or non-stick pan.

2. Add the ground moong dal and begin sautéing on low to medium flame.

3. Stir continuously to avoid sticking and ensure even roasting.

4. After 20–25 minutes, the mixture will change color to golden brown, release aroma, and ghee will begin to separate.

⏱️ Patience is key! This step takes time but is crucial for flavor.

Step 4: Add Sugar-Milk Mixture

1. Slowly add the warm milk-water-sugar syrup into the roasted dal, stirring constantly to prevent lumps.

2. The mixture will bubble, so be cautious during this step.

3. Cook on low flame, stirring often, until all liquid is absorbed and the halwa starts leaving the sides of the pan.

Step 5: Final Touch

1. Add cardamom powder and stir well.

2. Add half the dry fruits, reserving some for garnish.

3. Once ghee starts to ooze out from the sides, turn off the flame.

🍽️ Serving Suggestions

• Serve hot or warm, garnished with sliced nuts and saffron.

• Ideal for festivals, weddings, or any special Indian occasion.

• Can be stored in the fridge for 5–6 days. Reheat with a splash of milk or ghee.

💡 Expert Tips

• Use heavy-bottomed cookware to prevent burning.

• Add khoya for a richer variation.

• For vegan version, replace milk with almond milk and ghee with coconut oil (note: flavor will vary).

• Roast on medium-low flame for best results.

🧠 Nutritional Info (Per Serving)

• Calories: 320–350

• Carbohydrates: 45g

• Protein: 6g

• Fat: 16g

• Fiber: 2g

🪔 Why You’ll Love This Moong Dal Halwa Recipe

• Authentically festive, made the traditional way.

• Deep, nutty, ghee-rich flavor.

• Perfect for celebrating Ganesh Chaturthi, Navratri, Holi, or just to satisfy sweet cravings.

• A dish that celebrates Indian culinary heritage.