Moong Dal Halwa Recipe

Moong Dal Halwa is a popular Indian sweet made from yellow moong dal (split gram). It has a rich, sweet, and nutty taste with a slightly grainy texture. This is an easy recipe to make at home and one of my favorite desserts. In many Indian homes, moong dal ka halwa is often prepared during festivals and celebrations. It tastes delicious and is loved by people of all ages. This sweet is also nutritious, as it contains protein and minerals like zinc. The main ingredients are moong dal, milk, sugar, khoya (mawa), dry fruits, cardamom powder, and saffron

Ingredients of items:

1 cup of Yellow Moong dal lentils
½ cup of Ghee
2 cups of Milk
1 cup of Sugar
1 cup of mawa/khoya
Some pinch of saffron
Chopped nuts
Dry rose petals
Silver paper
Cardamom powder

How to make moong dal paste:

Wash the moong dal twice, then soak it for 3–4 hours. Drain and blend to a slightly coarse paste, adding a little water if needed for a thick batter. Boil the milk, turn off the heat, and stir in a pinch of saffron.

Make Halwa:

Use a non-stick pan to make the halwa. Heat 5 tablespoons of ghee on medium-high heat. When the ghee is hot, add the moong dal paste and stir well so the ghee mixes evenly. Keep stirring so it doesn’t stick. Cook the paste on high and low heat alternately until it turns light golden and smells nice. At this stage, the mixture will come away from the pan easily. Now add 2 cups of milk, 1 cup of khoya, and the saffron milk. Stir well and cook on medium-low heat until it thickens and smells fragrant. In another pan, boil 1½ cups of water and 1 cup of sugar for about 5 minutes to make sugar syrup. Do not add any food coloring. Pour the syrup into the halwa and mix well. The halwa will thicken quickly. Add 1 tablespoon of ghee and some cardamom powder. Stir again until the halwa leaves the sides of the pan. Garnish with chopped nuts, dried rose petals, and edible silver leaf. Your rich and tasty moong dal halwa is ready to serve—perfect for festivals or special occasions.