Moong Dal Halwa


  • 1/2 cup Moong Dal or yellow lentils
  • 6 tbsp ghee
  • 1/2 tbsp suji
  • 1/2 cup lukewarm water
  • 1/2 cup milk or water
  • 1 pinch saffron strands
  • 6 to 8 tbsp sugar
  • 1/2 tsp cardamom powder
  • Few almonds and pistachios chopped finely for garnishing


  1. Rinse moong dal at least twice and soak for 30 mins.
  2. Drain the water and add to a blender jar.
  3. Blend it coarsely.
  4. To a heavy bottom nonstick pan, add 6 tbsp ghee and heat it.
  5. Add semolina and fry for about a minute until it gets roasted well.
  6. Next transfer the ground moong dal and begin to add it into the ghee dtiriing constantly.
  7. keep the flame to medium and continuously stir.
  8. After 10 to 15 mins the dal mixture will turn crumbly and may have small lumps.
  9. Begin to break down the lumps and continue to fry on a low flame.
  10. When the moong dal is done frying, you will get the smell and it turns golden brown in color.
  11. Pour milk and water slowly stirring the dal.
  12. Also add the saffron.
  13. Cook stirring and ensure there are no lumps.
  14. Once the liquid is absorbed, the mixture turns thick.
  15. Add sugar and continue stirring.
  16. Add 2 tbsp ghee and cardamom powder or rose water.
  17. Mix and cook till the moong dal halwa begins to leave the sides of the pan.
  18. Toast the nuts until crunchy in a different pan.
  19. Garnish the halwa with the nuts.
  20. Serve the halwa hot.
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