Moong dal halwa  Recipe

Moong dal halwa Recipe

20 mins
2-3 people
15 mins

Quick and Easy Moong Dal Halwa Recipe



Hello, fellow food enthusiasts! Today, I'm thrilled to share an exquisite recipe that holds a special place in Indian cuisine – Moong Dal Halwa. This sweet treat, made from yellow lentils, offers a delightful burst of flavors and a heartwarming aroma filling your home. Join me in unraveling the secrets to creating this decadent dessert, perfect for festive occasions or a comforting indulgence at any time.


Let's delve into the culinary adventure of crafting Moong Dal Halwa, a cherished North Indian dessert that captivates with its rich taste and smooth, luscious texture. This recipe embodies the essence of celebrations, be it Diwali, Navratri, or any festivity, by blending coarsely ground moong dal with ghee, sugar, and a dash of aromatic spices. Get ready to embark on a journey that culminates in a symphony of flavors and a delightful experience for your taste buds.



Fun Trivia about Moong Dal Halwa

Did you know that Moong Dal Halwa is often served during auspicious ceremonies and festivities in North India? The slow-cooking process and the meticulous balance of ingredients are key to achieving the perfect texture and taste, making it a labor of love and patience. This dessert has a legacy of being passed down through generations, cherished for its traditional preparation and heavenly taste.




  • 1 cup Yellow Moong Dal
  • 1/4 cup Semolina (Sooji)
  • 1 cup Mawa (Khoya)
  • 1 cup Ghee (Clarified Butter)
  • 1 cup Sugar
  • 2 tbsp Cardamom Powder
  • 2 tbsp Almonds (sliced)



  1. Preparation:

    • Soak one cup of Yellow Moong Dal in water overnight. Drain the water thoroughly afterward, ensuring no moisture remains. Grind the soaked moong dal in a mixer to create a coarse paste. Set it aside.
  2. Cooking:

    • In a deep non-stick kadhai or wok, heat one cup of ghee and add 1/4 cup of sooji. Roast the sooji in ghee until it releases a delightful aroma. Turn off the flame and let the mixture rest.
    • Add the ground Yellow Moong Dal paste to the kadhai, mixing it with the roasted sooji. Switch on the flame and cook this mixture over medium heat for about 40 minutes, stirring continuously to prevent sticking and burning.
  3. Sugar Syrup:

    • Prepare a sugar syrup by dissolving one cup of sugar in water. It should reach a one-string consistency.
  4. Incorporating Ingredients:

    • Pour the prepared sugar syrup into the cooked dal and sooji mixture. Stir well to combine. Continue cooking the halwa over medium flame for an additional 5-7 minutes, allowing the flavors to meld.
    • While stirring continuously, add two tablespoons of cardamom powder and one cup of mawa to the halwa. Cook for an additional 4 minutes until the ghee starts to ooze out from the sides of the pan.
  5. Finishing:

    • The Moong Dal Halwa is ready! Garnish it with sliced almonds and a sprinkle of mawa for added indulgence.

Serve the Moong Dal Halwa warm by itself or with a scoop of vanilla ice cream for a delightful contrast of temperatures. Its rich, creamy, and nutty flavors make it a treat worth savoring on special occasions or whenever you crave something sweet and luxurious.



That concludes our recipe for Moong Dal Halwa, a dessert that's a culinary delight and a cultural tradition. Its aromatic flavors and velvety texture make it an absolute favorite during festive seasons. Why not explore more delectable recipes on my website and dive into the diverse world of Indian culinary treasures presented in my books?


On my website, you'll discover recipes catering to various tastes and preferences. From traditional desserts like Moong Dal Halwa to contemporary delights, the culinary journey is yours to explore. I invite you to join me on this flavorful expedition and perhaps, pick up some culinary inspiration along the way.


FAQs (Frequently Asked Questions)


Question 1: Is Moong Dal Halwa a gluten-free dessert?

Answer 1: Yes, it is naturally gluten-free as it's made from moong dal (yellow lentils).


Question 2: Can I make Moong Dal Halwa using jaggery instead of sugar?

Answer 2: Absolutely! Using jaggery adds a unique flavor profile to the halwa.


Question 3: Can I replace moong dal with other lentils for this recipe?

Answer 3: While moong dal is traditional, experimenting with other lentils may alter the taste and texture.


Question 4: How do I achieve the right consistency for Moong Dal Halwa?

Answer 4: Slow cooking and continuous stirring are crucial to reach the desired creamy consistency.


Question 5: Can I store Moong Dal Halwa for a few days?

Answer 5: Yes, it can be refrigerated for up to a week in an airtight container.


Question 6: What are the key spices used in Moong Dal Halwa?

Answer 6: Cardamom powder and saffron are commonly used for their aromatic essence.


Question 7: Can I make Moong Dal Halwa without using ghee?

Answer 7: Ghee adds richness, but you can substitute it with clarified butter or oil.


Question 8: How can I enhance the flavor of Moong Dal Halwa?

Answer 8: Adding a few strands of saffron or garnishing with chopped nuts elevates the flavor.


Question 9: Is Moong Dal Halwa a labor-intensive dessert to prepare?

Answer 9: Yes, it requires patience and constant stirring but the end result is absolutely worth it!


Question 10: Can I make a healthier version of Moong Dal Halwa?

Answer 10: You can reduce the quantity of sugar and ghee for a lighter version, but it may alter the traditional taste.