moong dal halwa

Moong dal halwa recipe

Serving moong Dal halwa

Moong Dal halwa is a traditional Indian dessert  made using split moong lentils. It is rich and loaded with lots of ghee and nuts.
Traditional dessert like moong Dal halwa need little bit more passion and continue stirring to bring the best result from the lentil.
Tips to make best moong Dal halwa
These traditional desserts like gulab jamun,kala jamun and moong Dal halwa when made using a perfect ratio based ingredients always yields perfect results.
Traditional Halwai who regularly made these desserts prefer to use the ingredients in a ratio based. 
For moong Dal halwa the ratio is 1:1.25:1.25 where if you are using 1 kg Dal then take 1.25 kg sugar and 1.25 kg ghee.

You can read the recipe for kala jamun where Ingredients are also taken in a traditional ratio based measurements.

As I said earlier moong Dal halwa requires a lot of ghee to yields a perfect smooth texture. If the amount of ghee is less then the texture of halwa become hard .
 You can adjust the amount according to your taste. And also this moong Dal halwa recipe is without milk.

Steps to make moong dal halwa

Soak the moong Dal (lentils) with adequate amount of water overnight or for 2 - 3 hours.
Therefore drain and grind the soaked moong Dal into a fine paste. Try not to use any water while making the paste 
Moong Dal paste for moong Dal halwa recipe

Sugar syrup for the halwa

Make sugar syrup in a deep vessel pan or kadai mixing around 300 ml water with the sugar in slow flame fire. Keep the sugar syrup remain warm in slow fire.

Making the halwa

Take a heavy kadai or a non stick pan and heat around 50 ml ghee in slow flame. Add the gram flour and cook for around 10 seconds.
Roasting Gram flour besan for moong Dal halwa recipe

Therefore pour the  Dal paste in the pan and stir continuously. Cook the ground moong Dal till become warm in slow flame fire. This is the most hardest step while preparing the halwa as it get stick to the kadai or pan. So keep stirring the Dal for 2 to 3 minutes till they become warm.

Now  pour the half of the remaining ghee into the pan and mix well by stirring. The halwa slowly starts to break down and it become little easy to stir. If there is any lumb formed then break them down.
Pouring ghee into moong Dal paste for moong Dal halwa recipe

Again pour the remaining ghee into the halwa and stir continuously. It become  more smooth  now to stir. Increase the gas flame to medium now and keep stirring.

 Slowly the halwa start to change its color to brown and the ghee  start to separate.
Golden roasted moong Dal for moong Dal halwa recipe

When the halwa become light brown lower the gas flame to low and pour half of the warm sugar syrup and stir till evaporated. 
Again pour the remaining sugar syrup and cook further. You can feel a fried aroma of the moong Dal. 
Ghee get separated and the halwa become golden.
Pouring sugar syrup into moong Dal halwa recipe

Add the cashew nuts, raisin and cardamom powder and mix well and cook for another one minute.
Mixing dry fruits for moong Dal halwa recipe

Switch of the gas and remove the halwa in a serving bowl and serve topping with almond and pistachio flakes.

Moong Dal halwa with jaggery
To make moong Dal halwa with jaggery you need to replace the sugar with jaggery. Heat a pan add jaggery with water. Let it melt then stain to remove all the impurities. Pour this in place of sugar syrup in the halwa as mentioned below. Rest of the steps are same.
Always try to use organic jaggery from a trusted source as it may contain harmful chemicals.
Rajasthani moong Dal halwa
In Rajasthani moong Dal halwa pure Desi ghee is used to cook and roast the moong Dal (yellow lentils) paste till golden. Then milk with sugar is poured and cooked till the halwa become golden brown. There is no use of khoya or jaggery in Rajasthani moong Dal halwa.
Moong Dal halwa without khoya
You can use khoya to make moong Dal halwa but it won't taste as same as the traditional moong Dal halwa. Below is the moong Dal halwa recipe without khoya.

Moong Dal halwa without milk

In traditional method milk is used with sugar to make the halwa. But we are making moong Dal halwa without milk .  In place of milk we used water with sugar to make sugar syrup.
When the halwa become golden pour the sugar syrup into the halwa mixture and stir to cook further.
Is moong Dal halwa good for health

Moong Dal is packed with protein and low in Carbohydrate and recommended as vegetarian superfood. Moong Dal has plenty of health benefits as well.

But when made halwa with lots of ghee and sugar it lost many of its benefits.

Moong Dal halwa is not a healthy option for diabetic person. Not recommend for cardiac patient and weight lose.

       Moong Dal halwa recipe

Serving moong Dal halwa for moong Dal halwa recipe

Moong Dal halwa is a traditional Indian dessert made from split moong lentils. Pre soaked Dal is grind to a fine paste and cooked in ghee till it become golden brown. Cashew nuts, raisins and cardamom powder are used to enhance its flavours.
Prep time     cooking time       serving
180 min          20 min                       3
Author :- Mobasir hassan
  •   200 gm moong Dal ( mung lentils)
  •   1 teaspoon green cardamom powder
  •   200 gm Ghee (clarified butter)
  •   200 gm Sugar
  •  1/2 teaspoon gram flour (besan)
  •  1 teaspoon cashew nut
  •  1 teaspoon raisin
  •  Few saffron stand ( optional)
   How to make the recipe

  1.  Soak the moong Dal with water for 3 to 4  hours or overnight.
  2. Drain the water and grind them into a fine paste. Add little water as required while grinding the dal.
  3. Make a sugar syrup with mixing around 300 ml water with the sugar in a deep vessel pan in slow flame.
   Making moong Dal halwa
  1. Take a kadai or a non stick pan and heat 50 ml ghee in slow flame. Add the gram flour and mix for 10 second.
  2. Now pour the moong Dal paste and stir continuously. This is the hardest step as the Dal get stick to the pan. So stir them continuously for 2 - 3 minutes.
  3. Pour half of the remaining ghee into the pan and stir to mix with Dal. Break down if there is any lumbs.
  4. Again pour the remaining ghee and stir continuously till the ghee start to separate.
  5.   Pour half of the light warm sugar syrup into it and stir till it evaporated. The halwa start to brown and it become easy to stir them now.
  6. Again pour the remaining sugar syrup and cook further. You can now feel the fried aroma of the halwa and it become golden now.
  7. Add the cashew nuts, raisins and  cardamom powder over the halwa.
  8. Switch off the gas flame and remove it in a serving bowl. Sprinkle almond and pistachio flakes and serve hot.

Moong Dal halwa recipe video 

                 Nutritional value
  • Calories :-  556 kcal
  • Fats :-  27 gm   |  Fiber :- 7 g
  • Carbohydrate :-  72 g  | Sugar :- 47 g
  • Protein :- 12 g  | Iron :- 3.2 mg
                    Recipe notes

• You can  use milk as well for the recipe. Replace water in sugar syrup with milk and use it.
• Don't use all the ghee at the beginning to roast the ground moong Dal. Otherwise lumbs are formed and it would become hard to mashed them.
• Gram flour or besan ( chickpea) helps the halwa not to stick on kadai or pan . So if possible use it as mentioned above.
• You can keep moong Dal halwa up to 15 days refrigerated. Before use add little milk and microwave.

If you love Indian desserts recipe then I am sure you would love the recipe of

You can read more recipe made using moong Dal like Vegetables Dal khichdi recipe made using moong Dal.

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Mobasir hassan
I am a professional chef working with leading brand Radisson as a Sous chef.
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