Delicious Moong Dal Halwa Recipe for Any Occasion

Moong dal halwa is a delightful Indian dessert that can be prepared for any occasion. This article provides a simple recipe that highlights the essential ingredients and step-by-step instructions to create this aromatic and flavorful dish. With its rich texture and taste, moong dal halwa is sure to impress your family and friends. Whether you're celebrating a festival or just want to indulge in something sweet, this recipe is perfect for you. Read on to learn how to make this delicious treat at home!

By Narendra Chaudhary Feb 27, 2026, 13:30 IST

Introduction to Moong Dal Halwa

Halwa is a delightful dish that can be enjoyed on any occasion, whether it's a festive celebration or an ordinary day. Among the various types, moong dal halwa stands out due to its enticing aroma, unique texture, and rich flavor from ghee, making it a favorite among many.

Contrary to popular belief, preparing this dish is quite simple if you follow the right steps. Let’s dive into the recipe for making moong dal halwa.

Ingredients Needed

Ingredients
1 cup soaked moong dal
1 cup pure desi ghee
1 cup sugar (adjust to taste)
1 cup full cream milk
1 cup water
1 teaspoon green cardamom powder
10-12 saffron threads (soaked in 2 tablespoons of warm milk)
Chopped dry fruits: almonds, cashews, pistachios
1/2 cup khoya (optional)

Preparation Method

Method of Preparation
Begin by thoroughly washing the moong dal and soaking it in water for about 4 to 5 hours. Once the dal has expanded, drain the water and coarsely grind it in a mixer without adding any water. Aim for a granular texture rather than a fine paste, as this enhances the halwa's flavor.

In a heavy-bottomed pan, heat the ghee and add the ground dal. Initially, the dal will absorb the ghee and may stick to the pan, but don’t be alarmed. Cook on low heat, stirring continuously. After approximately 20-25 minutes, the dal will start to release ghee and turn a golden brown color.

In a separate pan, combine water, milk, and sugar. Once the sugar has dissolved, add the saffron-infused milk and cardamom powder. Keep this mixture warm without boiling it.

When the dal is well-fried, lower the heat and gradually pour the warm milk-sugar mixture into the pan, stirring constantly to avoid lumps.

Continue cooking until the dal absorbs all the milk and the halwa starts to separate from the sides of the pan. If you choose to add khoya, grate it in at this stage, fry for an additional 2-3 minutes, and then mix in the chopped dry fruits.

Conclusion

Enjoy your homemade moong dal halwa, a dish that brings joy to any table!