Moong Dal Halwa

Served ColdServed Cold
based on 0 Ratings

Moong dal halwa is a popular and rich, sweet from the state of Rajasthan. It is usually prepared during festival seasons like Holi, Diwali, and weddings etc. Originally Moong dal halwa is made with moong dal paste sauteed in ghee till you achieve a beautiful golden brown color.


Servings: 3 Preparation time:
  • 1/2 cup (Roasted) moong dal powder ( Paasi paruppu podi)
  • Brown Sugar, 1/2 cup Sugar
  • Milk, Producer, Warm, hot (1 to )1.5 cup Milk (Hot)
  • Ghee, 1/4 cup Ghee
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 1/8 tsp Cardamom powder
  • Almonds, Badam 5 (to 6 no’s ) Almonds (chopped lengthwise)
  • Cashew Nuts Raw, Kaju, Cashewnuts 5 (to 6 no’s ) Cashew nuts (chopped)

Instructions (Preparation Steps):

  • Bring milk to a rolling boil and keep it aside.
  • Heat 1 to 2 tbsp of ghee in a pan, add chopped almonds and cashew nuts, roast until they are golden brown in color. Remove from heat and keep it aside.
  • In the same pan, add little more ghee and roasted moong dal powder, saute nicely until the moong dal powder is well coated with ghee for about 2 to 3 minutes.
  • Now add hot milk little by little to the moong dal mixture, mix well thoroughly until all the milk is absorbed by moong dal. Make sure no lumps are found.
  • Add sugar and keep stirring continuously adding ghee in intervals to avoid drying. After 10 to15 minutes, you will see the halwa becomes glossy, comes together and it no longer sticks to the bottom.
  • This indicates that halwa is done (as shown in the picture). Finally garnish with roasted nuts and cardamom powder, give a quick mix and serve hot.
  • Notes:
  • How to make moong dal powder, dry roast moong dal and grind it to a fine powder or slightly coarse one. I have used fine powder in this recipe.
  • Moong dal halwa
  • Always keep flame in medium heat or low heat.
  • You should be very careful and stir it continuously otherwise the halwa get burnt and spoil your dish
  • Add ghee as much you can because ghee makes the halwa more rich.

Cook's Tip:
Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
If you have burned your tongue after eating the hottest thing, drink few sips of cold milk, place them in the mouth for two minutes turn them here and there. It will relieve irritation .
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.


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