• Sheetal Jandial

Moong Dal Halwa

Updated: Jun 30


Nutty, warm, melt-in-mouth... the best! Moong Dal Halwa is a time consuming yet super simple recipe to make.


My recipe of Moong Dal Halwa is slightly low on ghee - adjust the quantities of ghee and sugar as per your taste / preference.

Serves: 6 - 8

Time taken

Prep: 2 hours (soaking time)

Cooking: 1 hour


Ingredients to make Moong Dal Halwa


2 cups moong dal (the yellow one)

1 tbsp rava / suji (semolina)

1 cup ghee

1 cup water

1 cup milk

2 cups sugar

A pinch of salt

2 tbsp mawa (khoya / khoa)

5 – 6 cardamom pods - powdered

6 – 8 almonds – chopped / sliced

6 – 8 cashewnuts – chopped / sliced


Method of making Moong Dal Halwa


Soak moong dal for 4 – 6 hours. Strain and grind moong dal to a fine texture – add a little water if necessary.


Heat ghee in a thick bottom pan / kadhai. Add rava and cook on low heat for a minute. Add ground moong dal. Increase heat to medium high. The mixture will be lumpy at first because of the water content, will dry out once it starts to cook.

Keep stirring till the mixture turns grainy, has a nutty aroma and the ghee starts to separate.


At this point, the moong dal mixture would have turned a light / pinkish brown shade.

Meanwhile, mix water, milk, sugar and salt in a pan and bring to a boil. Reduce heat and slowly add this mix to the dal mix, once it is cooked well and does not have any flavour of raw moong dal.


Be cautious, the moong dal mix will splutter once the sugar syrup is added.


Add cardamom powder and mawa and continue to stir till the moong dal halwa is cooked well and the ghee starts to separate again.


Add chopped / sliced nuts.


Moong dal halwa tastes best served warm with vanilla ice cream or kulfi!


Do take a look at the other traditional Indian desserts / recipes and meal ideas.


Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.



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