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.
The 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!
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.
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.
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!
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. 🙂
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Moong Dal ka Halwa
- Measure 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.