Moong Dal Halwa is a classic, rich and delicious melt-in-mouth Indian dessert prepared using yellow lentil (mung), sugar, and ghee as the main ingredients. This traditional dessert from Rajasthan is prepared mainly during winter as it helps keep your body warm. Mung Dal Halwa is also prepared during festivals such as Holi, Diwali, Raksha Bandhan, and Weddings (Shadi).
About the recipe
Moong dal halwa is a rich and addictive Indian sweet where split mung beans, also known as yellow mung, and ghee are used as the main ingredient.
It is prepared especially during winter in northern parts of India as it helps to keep your body warm.
Moong dal halwa is known for its labor-intensive process. It takes a lot of time, patience, and effort - approximately 45 minutes to saute the dal, and the rich taste is directly proportional to the amount of ghee used. Because of its richness, the halwa is typically consumed in small portions. But the taste and health benefits of the halwa compensates for the time and effort behind its preparation.
Ingredients
For the sugar syrup
- 1 cup Sugar
- 1 cup Water
- ¾ teaspoon Cardamom powder
- 8 to 10 Saffron or Kesar strands
For the Halwa
- 1 cup Moong dal or Yellow lentil
- 1 cup Ghee
- ¼ cup Sooji or Semolina
- 100 grams Khowa or Mawa or Khoya (optional)
- 2 tablespoon Almonds, chopped
How to make Moong Dal Halwa
Wash and soak the moong dal in water for 3 to 5 hours. You can even soak it overnight. Drain the water. Add this to the mixie jar or blender and blend it to a smooth thick paste. See that you add very little or no water during the grinding process.
In a pot, add sugar, water, cardamom powder, and saffron strands and bring it to a boil and simmer until the sugar dissolves completely. Switch off the flame and keep it aside.
Heat ghee in a pan or kadai on low heat. Add semolina or suji and cook on low heat for a few minutes. Now add the ground mung dal and keep stirring on a low flame until it becomes light brown and aromatic. The total cooking time is about 45 minutes, so be patient. The texture of the dal changes as it cooks, i.e., from paste to a thick dough, to a sand-like texture. At around 30 minute mark, add the khoya (optional) and continue sauteing. Check out the video here. The dal will get a sandy texture and slowly turn from yellow to light brown.
Add the sugar syrup and stir until all the sugar is absorbed by the dal mixture completely.
Garnish it with chopped nuts of your choice. Serve hot for the best taste, and enjoy.
Pro Tips:
The longer you saute on low heat, the tastier your halwa will be.
The amount of time it takes to saute the moong dal will vary based on the pan's thickness and the flame's intensity. Also, the amount of water in your moong dal paste will decide how long it takes.
Keep stirring during the entire process for even cooking and preventing it from burning or sticking to the bottom of the pan.
To make this process easier, I recommend using a nonstick pan like the one I did (video). It will help you a lot and make the entire cooking process mess-free.
I have added khoya to the recipe and thus skipped milk. Adding one of the ingredients, milk or khowa, will make it rich and give that traditional burfi-like taste.
For the best result, the ratio of moong dal to ghee must be 1:1. You can reduce the amount of ghee by compromising on the rich taste of the halwa.
Lentils will not cook if you add sugar. So make sure you add sugar only at the end once your dal has reached the desired stage.
This recipe can be halved, doubled, or tripled.
Storage Suggestions
You can store moong dal halwa at room temperature in an airtight container for 1 -2 days and in the refrigerator for up to 2 weeks.
I recommend reheating only the amount that you want to serve. You can reheat the halwa with a splash of milk on the stovetop or reheat it for a few seconds in the microwave.
FAQ
Please do not skip the soaking step. Soaking is essential as it will hydrate and swell the dal, double in quantity, and soften it. But if you are in a hurry, ensure you soak them in hot water for at least 30 mins. Also, dry lentils are not good for your stomach.
For a healthier option, you can use jaggery instead of sugar. The taste, color, and texture will vary accordingly.
Instant pot moong dal halwa
Cooking Halwa in an Instant Pot will not bring out the traditional taste but is one of the fastest ways of making moong dal halwa. You can skip adding semolina and soaking the dal only if using the instant pot method.
Add the moong dal to your Instant pot. Turn on the SAUTE mode and dry roast for 8 to 10 minutes or until it becomes golden and aromatic. To this, add 2 cups of water and stir well.
Cancel the SAUTE mode. Close the lid with the vent to the sealing position. Pressure cook on HIGH for 11 minutes and let the pressure release naturally.
Open the lid, mash the dal and add all the ingredients mentioned in the list sugar, cardamom powder, saffron, ghee, khowa (optional), and mix well until combined.
Press the SAUTE mode of your instant pot and stir for 8 to 10 minutes or until it changes color slowly. Make sure you scrape the bottom to avoid it from sticking.
Garnish it with your favorite nuts. Transfer it to the bowl immediately. Serve and enjoy.
Popular Indian Halwa Recipe
- Kashi Halwa
- Sooji Halwa or Sheera
- Mango Sheera or Mango Halwa
- Bombay Halwa (Karahi Halwa)
- Mangalorean Banana Halwa
- Apple Halwa
- Gajar Halwa or Carrot Halwa
Recipe card
Moong Dal Halwa | Popular Indian Dessert
Equipment
- 1 Non-stick pan
Ingredients
For the sugar syrup
- 1 cup Sugar, approx 200 grams
- 1 cup Water
- ¾ teaspoon Cardamom powder
- 8 to 10 Saffron or Kesar Strands
For the Halwa
- 1 cup Moong dal or Yellow lentil
- 1 cup Ghee (200 grams)
- ¼ cup Sooji or Semolina
- 100 grams Khowa or Mawa or Khoya (optional)
- 2 tablespoon Almonds
Instructions
- Wash and soak the moong dal in water for 3 to 5 hours. You can even soak it overnight. Drain the water. Add this to the mixie jar or blender and blend it to a smooth thick paste. See that you add very little or no water during the grinding process.1 cup Moong dal or Yellow lentil
- In a pot, add sugar, water, cardamom powder, and saffron strands and bring it to a boil and simmer until the sugar dissolves completely. Switch off the flame and keep it aside.1 cup Sugar, approx 200 grams, 1 cup Water, ¾ teaspoon Cardamom powder, 8 to 10 Saffron or Kesar Strands
- Heat ghee in a pan or kadai on low heat. Add semolina or suji and cook on low heat for a few minutes. Now add the ground mung dal and keep stirring on a low flame until it becomes light brown and aromatic. The total cooking time is about 45 minutes, so be patient.1 cup Ghee (200 grams), ¼ cup Sooji or Semolina
- The texture of the dal changes as it cooks, i.e., from paste to a thick dough, to a sand-like texture. At around 30 minute mark, add the khoya (optional) and continue sauteing. Check out the video here. The dal will get a sandy texture and slowly turn from yellow to light brown.100 grams Khowa or Mawa or Khoya (optional)
- Add the sugar syrup and stir until all the sugar is absorbed by the dal mixture completely.
- Garnish it with chopped nuts of your choice. Serve hot for the best taste, and enjoy.2 tablespoon Almonds
Video
Notes
Nutrition
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