Moong Dal Halwa

Name: Moong Dal Halwa
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 8 servings
Cuisine: Rajasthani
Ingredients: 250 g split moong dal (dhuli); 250 g Ghee; 300 ml Milk; 200 g Sugar; 200 ml Water; 1 tsp green cardamom powder; 1 pinch saffron strands; 40 g chopped almonds and pistachios

A rich, glossy halwa made from ground split moong dal, slow-roasted in generous ghee until deep golden, then simmered with milk and sugar into a fragrant, granular winter sweet.

🇮🇳India· Rajasthan

Prep: 240 min
Cook: 60 min
Total: 300 min
Servings: 8
Difficulty: Hard
Calories: 380 kcal

Ingredients

0 of 8 gathered

Servings

250 g split moong dal (dhuli) — soaked 4-6 hours, drained and coarsely ground
250 g Ghee
300 ml Milk — warm
200 g Sugar
200 ml Water — warm
1 tsp green cardamom powder
1 pinch saffron strands — soaked in warm milk
40 g chopped almonds and pistachios

Equipment

•Heavy-bottomed kadai
•Wooden spatula

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 23 g
carbs: 36 g
fibre: 3 g
protein: 9 g
calories: 380 kcal

Instructions

1
Soak the moong dal for 4-6 hours. Drain well and grind with very little water into a grainy, thick paste.
2
Heat the ghee (clarified butter) in a heavy kadai (deep pan) on low-medium heat. Add the ground dal paste.
3
Stir and roast continuously on low heat for 30-40 minutes. Stop when deep golden and the ghee separates.
4
Warm the milk, water, and sugar together in a separate pan. Heat until the sugar dissolves completely.
5
Slowly pour the hot milk mixture into the roasted dal. Stir constantly, as it will bubble up vigorously.
6
Cook on low heat while stirring until the liquid is absorbed. It should turn glossy and pull away from the pan.
7
Stir in the cardamom powder and saffron milk.
8
Top with chopped almonds and pistachios. Serve warm.

Chef's tips

Roast patiently on low heat so the dal cooks evenly without burning. Stir constantly to prevent sticking and uneven browning.

Ingredient substitutions

whole milk → a mix of milk and water for a lighter halwa

Storage

Refrigerate up to a week in an airtight container.

Reheating

Reheat gently in a pan on low heat, adding a splash of milk to loosen if needed.

Common mistakes to avoid

•Roasting on high heat, which burns the dal and makes the halwa bitter.
•Pouring in cold milk quickly, which causes the ghee and dal to clump and seize.