Moong Dal Ka Halwa – A Winter Classic Steeped in Tradition

Moong dal ka halwa is not just a dessert — it’s an emotion, especially in Indian homes during winter and festive celebrations. Rich, aromatic, and slow-cooked with patience, this traditional North Indian sweet holds a special place on festive menus, from weddings to pujas and winter gatherings.

For me, moong dal ka halwa brings back memories of cold mornings, the kitchen filled with the nutty aroma of roasting lentils and ghee, and the quiet joy of stirring endlessly until the halwa turns glossy and golden. It’s a labour of love — one that rewards you with deep flavour and melt-in-the-mouth texture.

This dessert is usually made with soaked and ground yellow moong dal. But here, I have prepared the halwa by grinding the roasted moong dal to a coarse powder. This method speeds up the cooking process without compromising on the taste or flavour. With generous amounts of ghee, milk, and sugar, this halwa is naturally gluten-free and incredibly nourishing. While it’s often associated with indulgence, moong dal ka halwa is also warming and comforting — making it perfect for winter festivals, special occasions, or when you simply want to slow down and cook something meaningful.

In this recipe, I share my step-by-step method to achieve that perfectly roasted dal flavour without bitterness, along with tips to get the right balance of sweetness and richness. Whether you’re making it for Diwali, weddings, or a cozy weekend dessert, this authentic moong dal halwa recipe is one you’ll return to again and again.

Moong dal Ka halwa

Moong dal ka halwa is a rich, slow-cooked Indian dessert made with roasted yellow lentils, ghee, milk, and sugar, traditionally enjoyed during winter and festive occasions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 8

Course: Dessert

Cuisine: Indian

Ingredients Equipment Method

Ingredients

  

• 250 gms Split yellow moong dal
• 450 gms Sugar
• 500 ml water
• 500 ml full fat milk
• 20 strands saffron
• 300 ml clarified butter or ghee
• 2 tbsp Slivered almonds
• 2 tbsp Slivered Cashew
• 3 tbsp Gram flour or besan
• 3 tbsp Fine semolina
• 1/2 tspn cardamom powder
• 1/4 tspn Grated nutmeg Optional
• 1 tbspn finely chopped pistachio Optional

Equipment

• Food processer or mixer
• a large thick bottomed pan

Method

 

1. Dry roast the moong dal in a thick bottomed pan till fragrant and golden brown and set aside to cool
2. Once cooled completely, transfer the lentils to a blender jar and grind till the lentils resemble fine semolina in texture. DO NOT grind to a fine powder.
3. For the Sugar mixture, heat the milk and water in a pan along with the saffron strands and bring the mixture to a gentle boil.
4. Add the sugar to the mixture and stir till the sugar is completely dissolved and set aside.
5. Heat ghee in a thick bottomed wok and add the slivered almonds and cashews and fry till they golden brown. Carefully remove the nuts from the ghee and transfer them to a plate.
6. Now add the semolina and the gram flour to the same ghee and fry till they turn fragrant and change colour. Make sure to keep stirring to avoid burning.
7. As the colour changes to golden brown, stir in the ground moong dal and keep mixing on low heat till the colour changes to golden brown and the mixture turns aromatic.
8. Stir in the sugar mixture very slowly at this stage. Add the mixture in three to four batches to avoid sizzling and spillage.
9. Keep mixing for another 8-10mins till all the liquid is absorbed by the lentil mixture and the ghee separates.
10. As the ghee is released, increase the heat slightly and continue mixing for another 5-7mins till the mixture darkens in colour and sturns slightly crumbly
11. Stir in the fried nuts, nutmeg powder and cardamom powder at this stage and mix well. Garnish with chopped pistachios and serve warm.