Moong dal halwa
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[Based on 7 users]
Author vaishali05 Yield No Value
Published Jan 21, 2008 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient Other Standing Time 1 hour
Description: A rich dessert with a lot of desi ghee and dry fruits.

Recipe of Moong dal halwa

Ingredient Name Quantity Unit
Chopped Nuts (cashews, Almonds, Pistachios) 1/4 Cup
Milk 1/4 Cup
Water 1 Cup
Ghee (clarified Butter) 1 Cup
Sugar (granulated Sugar) 1 Cup
Moong Dal (broken, Yellow Lentils) 1 Cup
Raisins 10 Piece
Cardamom Powder 1/4 Teaspoons
Saffron 5-6 Piece


1) Wash moong dal and soak in water (just enough to soak the dal) for abt ½ hr. The dal should be soft enough to grind in a blender till coarsely smooth. 2) Grind the dal and keep aside. Do not add excess water while grinding. Use as little as possible to make a very thick paste of the dal. Grind a little coarsely. 3) Heat ghee in a non-stick kadai. Add the blended dal and roast till brown altering the heat levels as required. If you leave the dal in the pan without stirring it will brown a little. Keep mixing continuously. Brown the dal well (it should be brown in colour for enhanced taste). It will take nearly 20-25 minutes for it to brown. Please use non stick pan otherwise the dal will stick to the vessel. 4) Simultaneously, heat the sugar and water together with cardamom powder and saffron and bring to a boil. Boil for 5 mins and keep warm. 5) Add roasted nuts, raisins to the dal. Then add the sugar syrup and milk and mix well, cook for about 3 mins till it thickens. Switch off gas, and keep the halwa covered for 30 mins.
Posted Jan 21, 2008

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Anuj Nov 10, 2009
@farah, add a bit of besan on the ghee before adding dal to prevent formation of lumps

Alka Oct 13, 2009
during frying moong dall if it becomes lumpy, just put in your food processor again and dry grind it to become just like sooji, enjoy

RESHAM May 18, 2009

manisha Apr 8, 2009
As`seen in earlier review same happened with me.I ended adding more ghee which made halwa worse.There is no taste as the moong daal halwa tastes in market shops.i think you need to test this recipe more

Farah Mar 25, 2009
today i made halwa as per ur recipe(didnt use milk). i have some Question-
As soon as i added dhuli moong dal paste (which i coarsely grinded) in nonstik pan;the paste absorbed all the ghee and started forming big lumps which i find very difficult 2 break but somehow i break it into small bits but still the mix was lumpy. and i continue frying for 15-25mins(the paste was lumpy a bit not free flowing like sooji). the paste was not soft or smooth rather not even sticky just lumpy but i manage to bhoonofy. then i added sugar syrup then the paste got soft but there were still lumps i mean the whole mix was like eating small small bits there was no smooth texture. it tasted good but there is no DROPPING CONSISTENCY in halwa as sooji halwa is . Why my halwa has lumpy texture rather than smooth consistency. CAn u help me and explain how the texture should be and did i made it in a right way. .ALSO PLZ PLZ PLZ POST THE VIDEO OF THIS RECIPE . I DIDNT FIND A SINGLE VIDEO IN NET OF MOONG DAL WHICH CAN EXPLAIN ITS PROCEDURE.
thx in advance

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