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Moong Dal ka Halwa

4.62 from 13 votes
Total: 4 hours 30 minutes
Serves 10 SERVINGS

Delicious and drool-worthy Moong Dal ka Halwa is a must-have winter delight! A favorite Indian sweet made with yellow lentils, milk, sugar and, nuts.

Moong Dal ka Halwa -RuchiskitchenThe tradition of eating dessert after having a meal holds a special place in Indian cuisine. At the end of a yummy dinner, there is always a sweet treat for the guests. And what could be better than a homemade Moong Dal ka Halwa? 

Moong dal halwa is a luxurious yet lip-smacking sweet from the state of Rajasthan. My first experience with this halwa was at a cousins wedding. It was a cold winter night, and a huge queue was lined up in front of the stall for this halwa. And believe me, it was worth the wait. 


This winter delicacy was –

  • super yummy
  • it just melts-in-your-mouth
  • tastes divine 
  • and every bite that you take in leaves you craving more.

It was sooooo good and utterly irresistible!Moong Dal ka Halwa -Ruchiskitchen

What lentils to use for Dal ka Halwa?

From the color and looks of it, I always thought that moong dal ka halwa is prepared with yellow lentils. But here is the spoiler!

Traditionally, Moong Dal ka Halwa is made with green split moong dal. Surprised!

Even I was when my Mom in law made this dessert for me a few years back. She did everything the traditional way. She soaked the dal then washed it for an unlimited period by rubbing the grains in between her palms until it was fully de-skinned (skin removed from the soaked dal).

Then she used her sil-batta (Indian hand grinder made of stone) and manually ground the dal. Finally, she set on her journey to prepare this delicacy. Believe me; it was bowl-licked-clean kind of dessert for me.

I don’t think I can even come close to her way of making halwa.

Moong Dal ka Halwa -Ruchiskitchen

How to make Moong Dal ka halwa?

I have tweaked the recipe by using yellow moong dal instead of green split dal. For that melt-in-your-mouth texture, dal should be pulsed to a very fine paste.

Begin by cooking dal in ghee. Constant stirring is the key to a delicious halwa. 

I have used homemade mawa/khoya and milk to give this halwa a rich flavor and texture. 

Keep cooking dal until the desired color is attained. When dal is cooked add mawa, saffron, sugar, and dry nuts. Mix until everything is well blended. If you prefer, you can remove the excess ghee and later use it to make other sweets

Moong dal ka halwa will fill your home with a strong aroma captivating all your senses and making your mouth watery. 

Moong Dal ka Halwa -Ruchiskitchen

Variations and other additions!

The beauty of this recipe is that it can be made in many ways. You can make this halwa by-

  • soaking/grinding the dal or you can use moong dal flour
  • substitute ghee for coconut oil – but the taste will differ. 
  • for a healthier option – add jaggery instead of sugar – color will change

Whatever way you choose, this halwa will taste amazing! It’s a perfect dish for parties, potlucks, and get-together. Or keep it all to yourself!

Moong Dal ka Halwa -Ruchiskitchen

Do give this recipe a try and it will become your family-favorite too. Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?

Moong Dal ka Halwa

4.62 from 13 votes
Delicious and drool worthy Moong Dal ka Halwa is a must-have winter delight! A popular Indian sweet made with yellow lentils, milk, sugar and nuts.
Prep: 4 hours
Cook: 30 minutes
Total: 4 hours 30 minutes
Calories: 394 kcal
Servings: 10 SERVINGS



  • Measure Dal.
    Moong Dal
  • Wash yellow Moong Dal until the water runs clear.
  • Soak it for 4 hours.
  • During this time (soak), dal will swell and double in size. After the desired soak time, drain water and once again rinse the dal well.
  • Transfer dal/lentils to a food processor and pulse it to a fine paste. Do not add water. Dal/lentils should be very fine in texture. When rubbed in between fingers it should feel like a paste.
  • Assemble: rest of the ingredients.
  • Dissolve saffron in 1 tablespoon of warm milk and keep aside.
  • Heat ghee in a heavy bottom pan. Add dal and start sauteing.
  • Soon the dal/lentils will soak up all the ghee and become a thick ball of dough. No worries, just keep working on it.
  • For a soft halwa- keep adding milk ( tablespoon) at regular intervals.
  • Slowly dal will start to change color. From light yellow it will turn to a beautiful light brown color. Keep stirring, do not leave dal unattended, as it may stick to the bottom of the pan.
  • Soon ghee will start to leave the side of the pan.
  • Add mawa and keep stirring on a medium flame.
  • Add the remaining milk/cream, saffron mixture and saute for another 2-3 minutes.
  • Add eliachi powder and sliced nuts.
  • Finally add sugar. Cook until sugar is well blended with the dal mixture.
  • After about 30-35 minutes of strenuous stirring dal ka halwa is ready. If you prefer, you can remove the excess ghee and later use it to make other sweets.
  • Serve warm garnished with nuts.
  • Or store in an air-tight container and refrigerate it. Stays good for 2 weeks.


Tips to consider!
- Moong dal ka halwa demands lots of ghee in its preparation.
- Lots of stirring and muscle power is needed for this halwa. Do not leave halwa unattended at any point, As it may stick to the bottom of the pan and burn.
If the steps are not followed correctly, this halwa can turn into a disaster.


Calories: 394kcal | Carbohydrates: 42g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 54mg | Potassium: 251mg | Fiber: 5g | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 0.6mg | Calcium: 158mg | Iron: 1.2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

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  1. Ekta says:

    My favorite dessert and so happy that I found a step tutorial. Tried this today and taste great. Superb RECIPE. Compared to big chefs who only do write ups, you have taken extra efforts for your viewers and given easy to follow and love the way you explained all the steps. Came out delicious and very very yummy. THANK YOU Ruchi. You are amazing. keep the good work going.

    • RK says:

      Thanks to you for such a wonderful compliment, Ekta! Glad to hear that you liked the recipe. Thanks for stopping by and will see you around on the blog! 🙂

  2. Mallika Ray says:

    I love ur presentation &method its easy.

  3. khatri says:

    can we use dal flour instead

  4. Sangita Radhe says:


    This recipe seriously needs a makeover. True to its taste but not at all eye pleasing. Wonderful recipe, tried it for the 3rd time and my MIL is very impressed.

    • Ruchi says:

      Thanks for trying the recipe Sangita and sharing your lovely experiences with me. 🙂 I do agree this recipe surely needs a makeover. Its on my to-do-list and will try to update new pics as soon as I can. 🙂

  5. Sonal says:

    I am so trying this recipe Ruchi di! Love mung daal halwa 😍

  6. Disha says:

    Hey thanks for the recipe. I tried this at home but my halwa got too dry after a while what should I do to keep it soft and less dry..

    • Ruchi says:

      Add extra milk or cream and cook until it evaporates. Milk will soften the halwa and add a creamy texture.

  7. Sonia chhabra says:

    Dear Ruchi ,for how many hours do we soak the dal..thanks for sharing with us the step wise receipe ,making the halwa seems so easy !

  8. Unni says:

    5 stars
    I m a learner into cooking . The moongdal halwa came out well and my family enjoyed it too . I made this in a non stick Tawa but still it did stick to the bottom . For future attempts any tips ?
    I followed the recipe step by step .

    • Ruchi says:

      Glad you enjoyed the recipe, Unni!
      While the halwa is in its preliminary stages, it will stick. You have to keep stirring.
      Once it starts to turn light yellow, it should not stick. Did by any chance you had cut back on the ghee? That could be the possible reason for sticking.

  9. Priya Srii says:

    5 stars
    There was a sudden craving for sweet and I made moong dal halwa today. Great recipe ! Turned out well