Moong Dal Halwa (Easy Homemade Recipe)
Rich, aromatic moong dal halwa slow-roasted in ghee until golden and sweetened with sugar, cardamom, and saffron. A classic Indian festival dessert that melts in your mouth.
Equipment
- Heavy-bottom kadai or nonstick pan
- Blender
Ingredients
For the Halwa
- 1/2 cup yellow moong dal split, skinless
- 6 tbsp ghee + 2 tbsp optional, for finishing
- 1/2 tbsp fine semolina rava; optional
- 1/2 cup water room temperature
- 1/2 cup milk room temperature; or use all water
- 1 pinch saffron strands optional
- 1/2 cup sugar adjust to taste; or grated jaggery
- 1/2 tsp green cardamom powder
For Garnish
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
Instructions
Prep the Dal
- Rinse moong dal three times. Soak in fresh water for 30 minutes (no longer).
- Drain completely. Blend to a slightly coarse paste: almost smooth, but not flour-fine. Add 1 to 2 tbsp water only if the blender stalls.
Roast the Dal
- Heat ghee in a wide heavy-bottom pan over medium heat. Add semolina if using; stir 30 seconds until fragrant.
- Add ground dal. Stir constantly on medium-low heat, breaking lumps as they form.
- Keep roasting 12 to 18 minutes until the mixture is dry, sand-like, deep golden, and smells nutty with no raw dal aroma.
Cook the Halwa
- Pour in milk and water slowly while stirring. Add saffron. Cook on medium heat, stirring, until all liquid is absorbed.
- Add sugar. The mixture will loosen, then thicken again within a few minutes.
- Add cardamom powder and the optional 2 tbsp ghee. Sauté until the halwa leaves the sides of the pan and looks glossy.
- Toast nuts separately in a small pan until crisp. Garnish and serve warm.
Notes
Soak dal for 30 minutes only. Oversoaking adds moisture and extends roast time.
For extra richness, stir in 3 tbsp crumbled khoya (mawa) after adding sugar.
Swap sugar for grated jaggery (gur) for a deeper, caramel-like sweetness.
Nut-free: skip nuts or use toasted coconut flakes for garnish.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of ghee or milk.
Kid-friendly: reduce cardamom slightly and cut sugar to 1/3 cup if serving to young children.
Tried this recipe?Let us know how it was!