Moong Dal Halwa Recipe

Moong dal halwa is one of the most common North Indian dessert. The coarse texture from the ground dal with taste of roasted dal in pure ghee makes this halwa, one of the best halwa. This dal halwa is extremely popular during Indian winters as its believed to offer warmth to the body. Continue reading to know more about this moong dal halwa recipe.

What is moong dal halwa

Moong Dal = skinless split green gram, also spelled as mung dal. When a halwa is made using this moong dal as key ingredient, it is moong dal halwa. This moong dal halwa is extremely rich in flavours and massively filling to the tummy. One of the most common dessert pan north india, especially in winter season. This dal halwa, is made mainly from moong dal and ghee / clarified butter.

If you got sweet tooth like me, this halwa will surely hit right spots for you too. I remember my days in India as a kid. All of us know that Indian weddings are like a festival with thousands of guests. One of the key feature in Indian weddings is food. If we talking of food, dessert can not be ignored. If the weddings are in winter, majority of the wedding menu will feature moong dal halwa or gajar ka halwa.

As a kid, in those days, I will wait to go to wedding party or receptions with my parents to eat this halwa.

Ingredients for Moong Dal Halwa Recipe

• Moong Dal : Moong dal is the key ingredient for this halwa. The dal need to be skinless and split. This dal is common dal in any Indian kitchen, or you can get it easily from any grocery superstore.
• Ghee / Clarified Butter : This halwa uses ghee. Don’t even think of cutting on ghee. Ghee is core ingredient and provides the scrumptious taste to this dal halwa.
• Mava / Khoya : In my dal halwa recipe, I use mava. Mava makes the halwa rich in texture as well enhances taste. You can make instant mava at home using ricotta cheese or milk powder. You may skip it entirely if you wish, I will recommend that you go extra mile to get the best halwa taste.
• Sweetener : I have used sugar in my recipe. You may use jaggery and also vary the sweetness level as per your own taste. Remember that halwa which is not sweet is not halwa 🙂
• Saffron : I use saffron in my recipe. Saffron not only gives a lovely golden colour to the halwa. It also infuses that brilliant aroma to this halwa.

Optional Ingredients

• Cardamom Powder : Cardamom powder is optional. I use cardamom powder to give lush flavour and fragrance to my halwa.
• Dry Fruits : Adding nuts to halwa is optional. I will normally add cashews and raisins. Traditionally if halwa is sans nuts people think one is cutting corner. Nuts are seen as signal of luxury and this halwa is a luxurious halwa to the tongue.
• Semolina : Some people add semolina to this moong halwa. It is added to give good texture to the halwa. The reason I do not add is that I feel adding semolina tampers with the authentic taste of halwa. The texture for halwa should come by thorough frying of daal in ghee and not by adding semolina.

Method to make best moong dal halwa

• Wash the moong dal and soak it in 1.5 cup of water for overnight for at least 4-5 hours. Take out the moong dal from water and grind it coarsely without adding water. Remember not to grind too fine. Warm the milk and soak saffron strands in it.

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• Now heat a non stick frying pan / kadai  and put ghee and moong dal in the frying pan. Dal doesn’t stick to the bottom if we cook it in non stick pan which makes the stirring job little easier. Saute the dal for at least 45-50 minutes until its properly cooked and becomes golden brown in colour. Once dal is properly cooked it will start loosing ghee in the pan. 

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• Simultaneously heat another pan and add sugar and 1 cup of water to make syrup. Switch off the flame once sugar is all dissolved.

• Either grate or crumble the khoya with your hands and add it  to the roasted dal and mix well. Now add sugar syrup and saffron milk and mix well. Keep stirring until you get the halwa of your desired consistency.

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• Add cardamom powder, cashews and raisins and mix. Switch off the flame and garnish with some saffron strands.

Pro Tips

• This halwa is labour intensive and give a good exercise to wrist. I will recommend that you make this halwa when your hand is rested.
• Use a wide pan, and keep heat to medium. Wide mouth pan will help in manoeuvring the halwa easily in pan. Medium heat will make sure that the halwa does not stick to the pan and get burnt.
• Use heavy bottom pan. This will avoid halwa sticking to the pan.
• You must soak the dal for 5-6 hours, best would be keep dal soaked over night. This helps in easy grinding of dal.
• Fry the dal till it starts oozing ghee, this is sign that dal is properly roasted. Not well roasted dal will not taste good in halwa. Many people cut corners while roasting. According to me its one of the key step in the success of good halwa.
• You can use jaggery in place of sugar. Make jaggery syrup and use in place of sugar syrup.

Some people ask if moong dal halwa is healthy? If you see the ingredients, it has moong dal, ghee, mava and sugar. Barring sugar other ingredients won’t harm if consumed in moderation. This halwa keeps body warm and hence some times considered healthy when consumed in cold days to keep body warm. Almond halwa is something which I will call more healthier.

This Moong dal halwa

• Is exceptionally brilliant in taste. I swear!
• Suitable for gluten-free diet.
• Requires effort to make, however, end product is worth all the effort.
• Is one of the best traditional Indian dessert.

Storage and serving suggestion

This halwa can be easily kept in refrigerator for 9-10 days in an airtight container. Before serving, simply heat in a pan or in microwave. This halwa is not suitable for freezing.

Serve this halwa on its own or try adding a scoop of cold ice-cream like vanilla. The unique blend of hot halwa and cold ice-cream will be show stopper.

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