Moong Dal Halwa

// Make authentic Moong Dal Halwa, a rich dessert with lentils, ghee, sugar & saffron. Perfect for winter and festive celebrations!



Moong Dal Halwa is a popular and delicious Indian sweet dish made using yellow moong lentils, sugar, ghee, mawa, saffron, and cardamom powder. It is a classic and rich Indian dessert that not only tastes delicious but is also gourmet enough to serve at weddings, parties, and get-togethers.

Delicately flavored with saffron and cardamom, this golden halwa has both comfort and warmth.

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A close-up of moong dal halwa in a bowl, adorned with almonds and rose petals, with a backdrop of a serving dish. The setting includes a silver plate and blue napkin.

Originating from Rajasthan, this is a vegetarian and gluten-free halwa, which is high in protein and keeps you warm during cold winter days. The melt-in-mouth, yet crumbly and velvety texture makes it an absolute favorite for any special occasion.

I have shared a step-by-step picture and video recipe to help you make the BEST Moong Dal Halwa every time!

About Moong Dal Halwa

Moong Dal Halwa, or Mung ki Dal Halwa, is a traditional Indian dessert or Indian pudding prepared with yellow split lentils (mung dal), cooked with ghee (clarified butter), sugar, and flavored with cardamom and nuts.

It is also known as yellow lentil halwa or moong dal pudding. The authentic Indian sweet dish has a rich, creamy texture and a sweet, nutty flavor, which makes it a favorite winter treat in Indian cuisine.

A close-up of a bowl of moong dal halwa, garnished with sliced almonds and dried rose petals, held by a person against a dark background.

Originating from Rajasthan, it’s a labor of love and a true representation of traditional Indian sweets. This sweet halwa uses the simplest ingredients like lentils, ghee, and sugar, which are easily available in any kitchen.

My easy recipe makes the traditional mung dal halwa just like my grandmother did. As you know, my roots hail from Rajasthan, India, and this high-protein, naturally gluten-free, and packed-with-flavor dessert is the glory of Rajasthani cuisine.

For me, Moong Dal Halwa is more than just a dessert—it’s a treasure of memories and very close to my heart. This rich, golden halwa has been a childhood favorite of mine, and every bite takes me back to simpler times. 

I remember my mom would only make it a couple of times each winter because it’s a labor of love—stirring the dal for hours until it was just right.

Growing up, we would also have mung dal halwa at weddings or when my grandpa would bring it from the halwai. Those memories are so nostalgic, and they remind me that food from the roots is truly the best.

As a Rajasthani by birth, I can proudly say that mung dal halwa is one of the best creations of Rajasthani cuisine. It’s a sweet, indulgent dish that has been loved for generations.

So, are you excited to try this homemade moong dal halwa recipe? Let’s make it!

Why You’ll Love the Recipe

This Moong Dal Halwa: ✔️ Is authentic and traditional

✔️ Makes a gourmet dessert

✔️ Is easy to make

✔️ Uses basic ingredients

✔️ Is vegetarian and gluten-free

✔️ Gives you warmth during winters

✔️ Is easily customizable

✔️ Can also be made vegan

✔️ Has the essence of Rajasthan

✔️ Is a showstopper

✔️ Is suitable for Diwali, weddings, or special occasions

A top view of a bowl of moong dal halwa on a plate with a spoon, garnished with almonds and rose petals, placed on a blue cloth. A serving dish with more halwa is visible in the background.

Ingredients

  • Yellow Moong Dal: It is the star ingredient of this halwa, giving it a rich, nutty flavor and a crumbly yet melt-in-mouth texture.

  • Ghee: The main ingredient in any halwa recipe. Ghee adds aromatic richness and gives this moong dal halwa its signature richness. I have used homemade ghee in this recipe, but you can also use store-bought ghee for making this moong dal halwa at home.

  • Sugar: I’ve used sugar to sweeten this halwa recipe, just like in traditional recipes. You can also use jaggery powder or dates for a healthier version of this dal halwa.

  • Khoya (Mawa): Khoya or evaporated milk is used for creaminess and added depth of flavor. It is optional but highly recommended.

  • Flavorings: I have added cardamom powder for warmth and a touch of sweetness, and saffron strands for a vibrant golden color and subtle floral touch.

  • Chopped Nuts: Mixed nuts like almonds, pistachios, and cashews add nutty crunch and richness.

  • Water: Used for making the sugar syrup. For an even richer moong dal halwa, you can also use milk.

## How to Make Moong Dal Halwa

Making moong dal halwa is very simple and easy.

  • Simply soak the dal for 4 hours. Drain and blend it into a smooth paste with a tablespoon of water if needed. 

  • Cook the dal with ghee, stirring continuously, until it turns light golden. Add chopped nuts and cook until golden brown and aromatic. 

  • Make the sugar syrup by boiling water with sugar and saffron strands until the sugar dissolves completely. 

  • Add the syrup to the roasted moong dal mixture and cook until the syrup is fully absorbed. Lastly, add grated khoya and cardamom powder. Cook for another 5-7 minutes until the halwa reaches the desired consistency. 

  • That’s it! Moong Dal Halwa is ready. Garnish with chopped nuts and serve hot.

Variations

Instant Pot Moong Dal Halwa

To cut down on cooking time and make the halwa with less labor, use an Instant Pot. This is a modern twist on this classic dish.

Vegan Moong Dal Halwa

To make this vegan version of the halwa, substitute ghee with vegan butter or vegan ghee. You can also use coconut oil for roasting the moong dal. Additionally, skip the khoya (mawa) or swap it with cashew cream or coconut cream as a plant-based alternative.

Moong Dal Sheera

Sheera is a simpler variation of halwa. To make the sheera version, omit the khoya and use only ghee, sugar, and cardamom.

Serving Suggestions

It is best served warm or hot as a dessert, or as part of an elaborate Indian festive thali of  Khoba Roti, Besan Mirchi Ke Tipore, Rajasthani Lehsun Ki Chutney, Panchmel Dal, Gatte Ki Sabji , Besan Ke Cheele Ka Raita, Masala Bati, Rajasthani Mawa Kachori, and Ghevar.

Or simply enjoy it with dal baati churma. Simply garnish it with nuts and serve this Moong Dal Halwa hot. It can also be served as prasad during festivals and religious occasions.

For a fancy presentation, pair it with a scoop of vanilla ice cream or kesar pista ice cream for a fusion dessert.

Moong dal halwa served in a decorative bowl on a glass base, garnished with nuts and rose petals. The background features subtle decor and a soft focus environment.

Storage Suggestions

This halwa stays fresh for up to 6 days when stored in an airtight container in the refrigerator. To serve, reheat it on the stovetop or in a microwave until warm. To revive the flavors, add 1 tablespoon of ghee while reheating.

Freezing: This is a freezer-friendly dish. For longer storage, you can freeze this halwa. To freeze, transfer it to a freezer-safe container and freeze for up to a month. Simply thaw and reheat before serving.

Tips and Tricks to Make the Best Moong Dal Halwa at Home

  1. Stirring: Make sure to keep stirring the halwa on low heat to achieve the perfect texture and flavor. Stirring takes time, so patience is key.

  2. Dal: I have soaked the moong dal for making this halwa, but to make an instant version, you can also use moong dal atta (moong dal powder). It will still taste great.

  3. Ingredients: For the best taste, make sure to use fresh ghee and good-quality khoya (homemade tastes the best).

  4. Syrup:** You don’t need any thread consistency for the sugar syrup. Just after boiling, simmer for 5 minutes for enhanced flavor.

  5. Water: I used 3 cups of water for making the syrup, but you can use 2 cups. The goal is for the dal to absorb the liquid well and fluff up after cooking.

  6. Milk: Instead of water, you can also use milk for making the syrup. This will make the halwa milkier and richer.

  7. Ghee at the end: If you want a richer halwa, add 1-2 tablespoons of ghee at the end.


Moong Dal Halwa (Step-by-step photo instructions)

Prepare the Dal

  1. Wash the yellow moong dal thoroughly to remove any dirt. Soak it in enough water for 4 hours. After soaking, drain the water and rinse the dal well. Add the dal to a grinder and grind it into a fine paste without adding water. Tip: If it’s not forming a fine paste, you can add 1–2 tablespoons of water. Once done, set it aside.
  2. Image of the recipe cooking step-1-1 for Moong Dal Halwa

Cook the Dal

  1. Heat ghee in a pan. Once hot, add the semolina (sooji) and gram flour (besan). Cook on low heat until it turns light brown. *Tip:* To prevent burning, stir continuously while cooking.
  2. Image of the recipe cooking step-2-1 for Moong Dal Halwa
  3. Add the dal paste and mix well. Keep stirring and cook on low heat until the dal starts turning light brown. Add the chopped nuts and mix well. Keep stirring and cooking until the mixture turns golden brown. You will know it’s cooked when the mixture begins oozing ghee and releases a fragrant, nutty aroma. Turn off the heat and stir for a few minutes to prevent it from darkening further.
  4. Image of the recipe cooking step-2-2 for Moong Dal Halwa

Prepare the Sugar Syrup

  1. In a separate pan, prepare the sugar syrup. Add water, sugar, and saffron strands to a saucepan. Mix well and bring it to a boil. Once it boils, reduce the heat to medium-low and let it cook for 2 minutes. Turn off the heat and set it aside for later use.
  2. Image of the recipe cooking step-3-1 for Moong Dal Halwa

Make the Moong Dal Halwa

  1. Carefully add the hot sugar syrup to the cooked dal mixture. At this point, the mixture may seem too liquid, but don’t worry—the dal will absorb the liquid as you stir and cook. Keep stirring and cooking until all the moisture is absorbed and the ghee separates. This process takes some time, so be patient. Once the liquid is absorbed, add the cardamom powder and grated mawa. Stir and cook for 5–7 minutes on medium heat.
  2. Image of the recipe cooking step-4-1 for Moong Dal Halwa
  3. The halwa will become crumbly when it’s fully cooked. *Tip:* For extra aroma, you can add 1–2 tablespoons of ghee at this stage. Your moong dal halwa is ready! Garnish with chopped nuts and serve hot.
  4. Image of the recipe cooking step-4-2 for Moong Dal Halwa

Recipe Card


Moong Dal Halwa [Recipe]

Recipe Image
Make authentic Moong Dal Halwa, a rich dessert with lentils, ghee, sugar & saffron. Perfect for winter and festive celebrations!
★★★★★
(Rating: 5 from 6 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
50s mins
Category ☶ Cuisine ♨ Serves ☺
Desserts Indian 8
Nutrition Info ⊛ Serving size ⊚
346 calories 1

INGREDIENTS

For Soaking
  • 1 cup yellow moong dal
  • Water
For Sugar Syrup
  • 1 1/4 cups sugar
  • 3 cups water
  • 15-20 saffron strands
For Moong Dal Halwa
  • 1 teaspoon green cardamom powder
  • 1 cup ghee (for cooking halwa)
  • 2 tablespoons semolina (rava)
  • 2 tablespoons gram flour (besan)
  • 1/2 cup chopped nuts
  • 1/2 cup grated mawa (khoya)
  • Sliced nuts for garnishing

INSTRUCTIONS:

Prepare the Dal
  1. Wash the yellow moong dal thoroughly to remove any dirt. Soak it in enough water for 4 hours. After soaking, drain the water and rinse the dal well. Add the dal to a grinder and grind it into a fine paste without adding water. Tip: If it’s not forming a fine paste, you can add 1–2 tablespoons of water. Once done, set it aside.
Cook the Dal
  1. Heat ghee in a pan. Once hot, add the semolina (sooji) and gram flour (besan). Cook on low heat until it turns light brown. *Tip:* To prevent burning, stir continuously while cooking.
  2. Add the dal paste and mix well. Keep stirring and cook on low heat until the dal starts turning light brown. Add the chopped nuts and mix well. Keep stirring and cooking until the mixture turns golden brown. You will know it’s cooked when the mixture begins oozing ghee and releases a fragrant, nutty aroma. Turn off the heat and stir for a few minutes to prevent it from darkening further.
Prepare the Sugar Syrup
  1. In a separate pan, prepare the sugar syrup. Add water, sugar, and saffron strands to a saucepan. Mix well and bring it to a boil. Once it boils, reduce the heat to medium-low and let it cook for 2 minutes. Turn off the heat and set it aside for later use.
Make the Moong Dal Halwa
  1. Carefully add the hot sugar syrup to the cooked dal mixture. At this point, the mixture may seem too liquid, but don’t worry—the dal will absorb the liquid as you stir and cook. Keep stirring and cooking until all the moisture is absorbed and the ghee separates. This process takes some time, so be patient. Once the liquid is absorbed, add the cardamom powder and grated mawa. Stir and cook for 5–7 minutes on medium heat.
  2. The halwa will become crumbly when it’s fully cooked. *Tip:* For extra aroma, you can add 1–2 tablespoons of ghee at this stage. Your moong dal halwa is ready! Garnish with chopped nuts and serve hot.

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NOTES:

  1. Make sure to keep stirring the halwa on low heat to achieve the perfect texture and flavor. Stirring takes time, so patience is key.
  2. I have soaked the moong dal for making this halwa, but to make an instant version, you can also use moong dal atta (moong dal powder). It will still taste great.


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