Moong Dal Halwa
Moong Dal Halwa is a rich and flavorful traditional Indian dessert made with yellow lentils, ghee, milk, and aromatic spices like cardamom and saffron. Packed with nutrition and flavor, this comforting sweet is perfect for festivals, special occasions, or as a warm winter treat.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
½ cup (100g) Moong Dal
½ cup (100g) Ghee/Clarified Butter
½ cup (100g) Sugar
2 cups (480ml) Milk (boiled and at room temperature)
1 teaspoon Suji/Semolina
1 teaspoon Atta/Whole wheat flour
8–10 Badam/Almonds, roughly chopped
8–10 Kaju/Cashews, roughly chopped
2 tablespoon Kismish/Raisins
½ teaspoon Elaichi/Cardamom powder
20–22 Kesar/Saffron strands soaked in 2 tablespoons warm water for 12–15 minutes
Instructions
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Rinse the moong dal and soak it in warm water for about 30 minutes.
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Drain the water from the soaked dal and set it aside.
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Heat ghee in a heavy-bottomed pan over medium heat and add the soaked moong dal. Roast the dal for 7-10 minutes until it turns golden brown.
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Add semolina and whole wheat flour, stirring continuously for 2-3 minutes.
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Slowly add milk, stirring the mixture, and simmer for 15-20 minutes until the dal softens and the liquid reduces.
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Add sugar, cardamom powder, and saffron water. Stir until the sugar dissolves and the halwa thickens to a pudding-like consistency (5-7 minutes).
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Add chopped almonds, cashews, and raisins. Cook for another 2-3 minutes.
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Remove from heat and serve warm.
Notes
Storage: Store in an airtight container for up to 3-4 days in the fridge.
Reheating: Warm in a pan with a bit of milk or water, or microwave for 30-60 seconds.
Variations: You can make it vegan by substituting ghee with coconut oil and milk with almond milk or soy milk.
Texture: For creamier halwa, add extra milk and ghee or a splash of fresh cream.
Find it online: https://justsosavory.com/moong-dal-halwa/
