Moong Dal Halwa

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Popular both in Rajasthan and other parts of North India, the Moong Dal Halwa is a rich and decadent Indian dessert made with moong lentils, ghee, milk, sugar, fragrant flavorings and nuts. The richness of this Moong Dal Halwa recipe makes it a perfect dish to keep the body warm during the extreme winters of Northern India. It is a bit heavy, but you really can’t miss trying on this special halwa preparation. I’ll also suggest that you run an extra mile after having it!

moong dal halwa served in a white bowl kept on a white plate with a spoon inside the bowl.

About Moong Dal Halwa

The Moong Dal Halwa recipe might be a calorie laden one. But you really can’t say no to something that is so delicious, almost addictive I would say. You’ll know this once you take a bite of it. The heart will desire more and more of it.

The quantity of ghee that goes in an authentic recipe of Moong Dal Halwa will also give you some stress. But don’t worry about it, as that is what makes this dish the apt choice to help you deal with the nail biting, cold winters of North India. The tastiest sweet way to bring in some warmth during that time of the year!

Apart from being an essential preparation to combat the cold months, the Moong Dal Halwa recipe is also a must on the list of recipes kept for special occasions like weddings or festive celebrations like Holi and Diwali.

I feel it’s quite good to have this rich preparation on the ‘festival of colors,’ as all the running and playing with colors will help burn those excessive calories too!

More On The Recipe

I knew that this is especially one of those halwa which is quite time intensive and takes a good amount of patience and energy as well. Hence, I’d been avoiding it.

But I couldn’t give into that for a long time as I had to try it as well. Obviously, the entire process took a lot of time and work of the hands as I had to stir, stir, stir and stir till the Moong Dal Halwa took the final texture and consistency.

One more thing that I would suggest is using a non-stick pan or a well seasoned frying pan or kadai to cook this Moong Dal Halwa recipe.

Unless you want to tire yourself completely and break your back, it is better to use a non-stick kadai or a well seasoned kadai/frying pan over any unseasoned one. This makes it smooth to stir the halwa mixture as it doesn’t stick to the non-stick cooking utensil.

The stirring of the Moong Dal Halwa needs to be done on a medium-low to medium heat so that the rawness of the moong lentils completely go away.

While reaching to this stage, the halwa also turns pasty in the beginning. Next, starts to form lumps. Then, breaks down and gets separated as the fat releases from the sides. You must keep stirring and cooking it all the while.

Moong Dal Halwa is really a delicious dessert, but definitely takes a lot of efforts. So, decide on a day when you’re low on other work or have enough time and energy, and then go ahead with the making of this yummy sweet dish.  

Step-by-Step Guide

How to make Moong Dal Halwa

Make Moong Dal Paste

1. Soak 1 cup moong dal (spilt and husked yellow moong lentils) in enough water overnight or for 4 to 5 hours. I soaked the lentils overnight.

soaked and drained moong dal.

2. Drain and grind the moong dal to a smooth paste with very little water. Make a thick batter like consistency and do not make it runny or watery.

drained moong dal ground into a smooth paste.

Make Moong Dal Halwa

3. Melt 9 to 10 tablespoons ghee (clarified butter) in a well-seasoned wok or kadai or a non-stick kadai or frying pan.

melting ghee.

4. Add the ground moong dal paste.

ground moong dal paste added to melted ghee.

5. Stir to mix well. When stirring and mixing the mixture in the kadai, it started sticking so much to the iron kadai. So, I shifted the mixture to a non-stick kadai. It was very easy to stir the halwa then.

stirring moong dal mixture in a non stick pan.

6. Keep stirring the moong dal mixture on medium-low to medium heat. The raw aroma of the moong lentils should go away completely before you go on to the next step. So, till then you have to stir and cook it.

First the mixture is pasty. Next, it becomes lumpy. Then, it breaks down and separates with the fat releasing from the sides and looks granular.

In the picture below, the mixture is at a stage where it resembles a sooji halwa, but still with the raw aroma of the moong lentils.

cooking moong dal mixture in a non stick pan.

7. While the mixture is cooking, in another pan or kadai, take 1 cup full fat whole milk, 2 cups water and 1 or 1.25 cups sugar.

Keep this pan on the stovetop and stir so that the sugar dissolves. Heat this mixture till it comes to a boil.

heating milk-water-sugar mixture in another pan.

8. The moong dal mixture should separate and look golden as shown in the picture below. It will have a granular consistency. The aroma and color will change. The fat will separate.

separated moong dal mixture.

9. This is the boiling milk mixture. This is added to the well roasted moong lentils mixture.

boiling milk mixture.

10. Pour the boiling milk mixture to the roasted moong lentils. The mixture bubbles and sizzles, so be careful while adding the hot milk mixture.

boiled milk mixture added to fried moong lentils.

11. Stir and mix very well.

stirring the milk mixture with the fried moong lentils.

12. Simmer and cook, stirring often.

cooking moong dal halwa.

13. The liquid should get absorbed and once again you will see the ghee getting separated. This means the halwa is finally done.

Add ¼ to ⅓ teaspoon green cardamom powder, 10 to 12 chopped unsalted pistachios and 1 tablespoon golden raisins and mix before serving. It took me a total of about 1 hour to make this halwa on the stovetop.

You can add your choice of nuts or dry fruits. Some options are cashews, almonds or pine nuts.

cooked moong dal halwa in the non stick pan.

14. Serve Moong Dal Halwa hot.

moong dal halwa served in a white bowl kept on a white plate with a spoon inside the bowl.

High On Halwa

The term ‘halwa’ comes from ‘hulw,’ an Arabic word meaning ‘sweet.’ Thus, it is believed that halwa originated in Arabia/Middle East and reached India through Persia. Traditionally, a Middle Eastern halwa recipe would have only date paste and milk.

However, there’s a plethora of Indian halwa variants in the modern times that are made using different ingredients. These are eventually cooked in milk/milk solids (khoya), ghee and sugar.

Whether made with fruits, vegetables, vermicelli, lentils or grains, the mouth-watering Indian halwa is absolutely a must for all dessert lovers.

Halwa is a scrumptious dessert reserved for celebratory occasions too. Though simple to make, it takes some time to cook.

Some very popular halwa varieties in the Indian subcontinent are this Moong Dal Halwa, Gajar Ka Halwa and Suji Ka Halwa. Unique ones from the list include Karachi Halwa, Besan Halwa, Apple Halwa, Kashi Halwa and more.

Expert Tips

  1. Soaking Lentils: Remember that soaking of the moong lentils well is important as it helps to soften the dal, which can then be ground easily to a smooth paste.
  2. Pans to be used: Make sure to keep on stirring the moong dal mixture to cook evenly and to prevent it from sticking to the pan. Best is to use a non-stick pan/kadai or a well seasoned kadai or frying pan for this.
  3. Sweetness: I have added 1 cup sugar in this recipe. For more sweetness, add 1 or 2 tablespoons more or add ¼ cup extra sugar.
  4. Milk: It is best to use full fat whole milk and ghee for this halwa. Brings the classic rich taste. I have mixed milk with water, but you can only use milk or only water.
  5. Adding Khoya: The addition of khoya or mawa (milk solids) gives a more richer flavor and taste to an already rich halwa. Crumble finely and add 1 cup khoya, when the moong dal is cooked golden, looks granular and the ghee has separated. Mix well and add sugar. Continue to stir and cook till you see the moong mixture thickening, reducing and ghee releasing from the sides. Do not add milk if you use khoya.
  6. Scaling: You can halve or double this Moong Dal Halwa recipe easily. Do note that doubling the recipe will involve more stirrings and more hand work.

More Halwa Recipes To Try!

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moong dal halwa recipe

Moong Dal Halwa

Moong Dal Halwa is an addictive and delicious halwa variant made with mung lentils, milk, sugar and nuts. It is popular in Rajasthan and some North Indian states. This sweet is rich, heavy and usually served during festivities and celebrations.
4.89 from 94 votes
Prep Time 10 minutes
Cook Time 1 hour
Soaking Time 6 hours
Total Time 7 hours 10 minutes
Cuisine North Indian
Course Desserts
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 6


Main ingredients

  • 1 cup moong dal (spilt husked yellow mung lentils)
  • 9 to 10 tablespoon Ghee (clarified butter)
  • 4 green cardamoms – husked and powdered in a mortar-pestle or ¼ to ⅓ teaspoon cardamom powder
  • 10 to 12 pistachios (unsalted), sliced or chopped or 10 to 12 blanched almonds – sliced
  • 1 tablespoon golden raisins

To be mixed together

  • 1 cup whole milk
  • 2 cups water
  • 1 or 1.25 cups sugar or raw sugar * check notes


Making moong dal paste

  • Soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
  • Drain and then grind the moong dal to a smooth paste with ¼ or ⅓ cup water to a smooth and fine consistency.

Making moong dal halwa

  • Melt ghee in a nonstick kadai or frying pan or a well-seasoned wok or frying pan. Add the ground moong dal. Stir and mix well.
  • Keep on stirring the halwa on a medium-low to medium heat. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. So till then you have to stir and cook the halwa. 
  • The halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. Break the lumps while stirring.
  • Meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar.
  • Keep this pan on the stove top and stir so that the sugar dissolves. On a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.
  • The moong dal mixture should reach a granular consistency before you add the hot milk mixture. You should get a fried aroma from the mung lentils and the color should become golden. The fat also should get separated.
  • When the milk mixture comes to a boil, add it to the fried mung lentils.
  • The mixture sizzles, so be careful while adding the hot milk and water mixture.
  • Stir well. Simmer and cook stirring often.
  • The liquids should get absorbed and once again you will see the ghee getting separated.
  • Lastly add cardamom powder, chopped pistachios and raisins.
  • Serve Moong Dal Halwa hot. You can also garnish with some pistachios and serve.


  • * 1 cup sugar is just sweet which we prefer. For more sweetness you can add 1 or 2 tablespoons more of sugar or add ¼ cup sugar extra.
  • Make sure to soak the lentils for a few hours so that you can grind them easily to a smooth paste. 
  • Remember not to add too much water while grinding and make the paste or batter runny or watery. 
  • The recipe can be halved or doubled.

Nutrition Info (Approximate Values)

Nutrition Facts
Moong Dal Halwa
Amount Per Serving
Calories 662 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 62mg21%
Sodium 33mg1%
Potassium 133mg4%
Carbohydrates 101g34%
Fiber 4g17%
Sugar 79g88%
Protein 11g22%
Vitamin A 137IU3%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 0.1mg1%
Vitamin B6 0.1mg5%
Vitamin B12 0.2µg3%
Vitamin C 0.4mg0%
Vitamin D 0.4µg3%
Vitamin E 0.1mg1%
Vitamin K 0.4µg0%
Calcium 83mg8%
Vitamin B9 (Folate) 1µg0%
Iron 2mg11%
Magnesium 13mg3%
Phosphorus 55mg6%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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This Moong Dal Halwa recipe post from the archives, first published on March 2014 has been republished and updated on November 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Madam I have gone through all your recipes and 1 or 2 rest i will slowly and gradually. I will surely tell you the recipe i will try . Your sharing of knowledge is great any new recipe you try please share it. Lot of thanks madam5 stars

  2. Awesome Recipe. I prepared with the help of this recipe the taste and texture are wonderful. Thank You.5 stars

    1. needs experimentation. the moong dal flour has to be coarsely ground. with a finely ground moong dal flour, the halwa can become pasty and sticky.

      1. My moong dal paste was fine ground. Though the halwa was pasty, it did not stick to the pan. May be because of all the ghee. The taste was perfect. Thank you for the recipe.5 stars

        1. Welcome Sarada and thanks for sharing the review and rating the recipe too.

    1. thanks neha for the feedback. glad to know you liked the moong dal halwa recipe. thanks for the rating too.

  3. Just tried this. As soon as I put the moong dhal paste in the ghee it got fried…and I couldnt get it to separate. Something went terribly wrong.

    1. was the temperature too high? the ghee has must been very hot. the flame could have been switched off, the pan kept down on the countertop and then mixing the fried batter with the ghee. when the batter has been mixed well, the pan could have been kept back on the flame and cooked further. hope this helps.

  4. Hi ,
    I tried making halwa with same measurement ingredients but the halwa turned very soggy and creme color post mixing with milk water mixture .
    I guess my milk water mixture was problem.

    1. could be. if you would have cooked more, then the stickiness would have not been there.

  5. Hey Dassana
    Commenting for the first time but I have been a huge fan since long..even this halwa recipe was no exception…too good…!!!

    1. thank you zeba. do comment whenever you have time. reviews and comments do help. thanks again.

  6. A big thank you dear Dassana!!!!!! Made moong dal halwa for the very first time and your recipe created a miracle….. my family loved it….. halwa came out soooo well…. thanks a million once again ????5 stars

  7. Hi, I usually dry roast dal(till a good aroma and light golden colour appears) and cook for 2 whistles and 5-10 mins in simmer in water . That lowers cooking time, followed by mashing and adding it to ghee and milk then dry fruits. Hope it helps than stirring it long while.Thanks

    1. thanks for sharing these super tips kalyani. it will sure help the blog readers.

    2. The taste is better always when we roast it longer. Pressure cooker can’t help us make the same taste4 stars

      1. Dear Dassana
        This is the first time I am writing to you. I am a great fan of your website and have started trying your recipes which are so we’ll explained and demonstrated step by step.
        However my moong dal halwa remained very light and the colour didn’t change much. I kept roasting in ghee for almost 50 minutes till raw deal aroma was gone.
        What to do next time?

        1. thank a lot parizad. glad to read. regarding the moong dal halwa, the timing will vary with the type of pan you are using – size, thickness and type of material. also the intensity of flame is considered. most modern kitchen stoves do not have full pressure on the flame in the burners. this was explained to me when i had gone to buy a stove for my kitchen. as a result such burners are not suited for indian cooking where especially while frying which requires high heat. only a few models in various brands of the gas stoves will have a good pressure in the flame. so here when you see that the cooking is considerably taking a long time, then increase the flame and cook. this is also what i do when i use pretty heavy pans for cooking. hope this helps.

  8. Hi amit.

    I followed the recipe in toto. But my halwa is not leaving ghee as expected and has dried up as well. Can I do anything now to make it as it should be?5 stars

    1. pranita, just add some boiling hot water in parts and mix well. the dryness will go away and you will get a smooth halwa texture. do not cook further if the consistency is like halwa. if the consistency has become slightly thin, then cook on low flame for some minutes till you get a halwa like consistency.

  9. I made it and my family loved it!!! I was so apprehensive about making it but thanks to your detailed notes where you mentioned that first the batter will be pasty then lumpy and finally it will separate else i would have thought that i messed up!! Thanks so so much and pls do not delete your app ????

    1. Welcome Pallavi. Glad to know that instructions helped you to make this moong dal halwa. Its becoming difficult to manage the app. you can check the recipes in the website as the app is the exact replica of website. in fact website is better than app.

  10. I am not at all into cooking but i try sweet dishes and cakes from your recipes.. N they comes out finger licking good.. All credit goes to your superb recipes n the way you demonstrate it.. I made moong daal halwa twice n both the times it came out really very good.. You are saviour to non-cooks like me..Thank you so very much..

    1. Welcome Surbhi. Glad to know that recipes are helping you. Thanks for your positive feedback and appreciation.

  11. I tried this recipie today but I guess I messed up. My dal was going okay and properly cooked but when I added the liquid it turned out sticky I added some More ghee to soften but looks like I cooked too long. It’s gone hard not halwa like and tastes raw also. Please help if you can. My husband loves the halwa and I reallly don’t want to waste this..4 stars

    1. KG, the moong dal has not been fried well. hence the raw taste. also hard because in the latter part of the recipe method, its got cooked too much. if you add some water or milk and cook it again, it will soften the halwa and the rawness of dal will also go away.

  12. I have actually tried this recipe a couple of times and it turned out really well. Keep up the good work!!

  13. Can I add khoya? If I want to add it then when should I add it? What precautions should I take to ensure that it doesn’t burn?5 stars

    1. aishwarya, you can add khoya. when the moong dal is cooked well and the ghee has separated at this step you can add khoya. mix it very well. after adding khoya, the mixture will again become liquid like. now add sugar. continue to stir and cook till you see the halwa mixture thickening, reducing and ghee releasing from the sides. also if you use khoya, then no need to add milk. you can add 1/2 cup khoya. sugar can be around 3/4th to 1 cup.

  14. Hey there!!! Me and my diiii tried this recipe today and it looks really nice..Thank u sooo much.for this amazing desert.. guess what!!! This was our first attempt…thanx..

    1. Welcome Aditi. Glad to know that both of you liked the halwa recipe and it came out well in first attempt. do try some more recipes.

  15. Hi dassana! Thank you so much for this delicious recipe. Made right now and it’s so yummy. But mine unlike yours is not golden brown. Also instead of using full fat milk can I use any other milk like coconut or almond? Kindly advise!5 stars

    1. thanks megha. the golden color is due to cooking the moong halwa well. if its cooked well, it will have golden color. otherwise it has a yellow color. you can use almond milk. with coconut milk, i am not sure as using coconut milk is tricky and it does split at times.

    1. no, moong dal halwa cannot be cut into pieces. they are served like sooji halwa in a katori or bowl.

  16. Hi..can i skip adding milk and just add water..will thr be any difference then?

    1. you can skip. there will be some difference in the taste. milk makes the halwa more richer. but you can skip.

  17. Hi dassana,
    Thanks for your wonderful recipes. I tried this moong dal halwa yesterday, it was going good but at the end it came out dry like a panjiri… Plz tell me wat I missed out n wat can be done now??? BTW it tastes good ?5 stars

    1. meenakshi, looks like some more liquids or milk was required. whenever making any sweet, if the mixture becomes dry, then just add some hot milk or water and mix. you will get a halwa like consistency in the dish.

  18. Hi , I tried cooking it the same way, but it still taste dry n raw, I think dal is not cooked properly,what shall I do??

    1. continue to cook for some more minutes. if the halwa becomes dry, then add some hot milk.

  19. Hey amit i m new fan of ur all recipes.u did grt by posting all of them here.the most imp thing about ur recipes is the way u illustrated even amateur like me got involved in cooking..tons of thanks n likes for ur work..just keep posting5 stars

    1. welcome sumit. glad to know that recipes are helping you. thanks for your positive feedback.

  20. Hi,

    I tried making this today. It turned out to be sticky at first and then it became hard..can you help me to understand the consistency of halwa??

    1. the consistency is smooth like that of sooji halwa. ghee is separated from the halwa. looks like the halwa cooked too much and thats why it has become hard. what you can do is add some water or milk and cook for some minutes till all the water or milk is absorbed. the halwa will soften and loose its hard texture.

  21. hey dassana, it’s looking so yummy. I have this in parties or marriage functions, it has little yellow colour. should they add any artificial colors while cooking.?

    1. aman, could be they must be adding some yellow colour. at home you can use saffron (kesar) dissolved in some warm milk/water or a generous pinch of turmeric powder for yellow colour.

  22. Hello mam ..thanx for this reciepe ..i love moong dal halwa alot even my family ..i hv qus it want to add khoya in this which step i add khoya or plzz tell the quantity of khoya ..thnx alot5 stars

    1. welcome rimple. you can add khoya after the 13th step, once the liquids are absorbed and you see ghee separating from the halwa. crumble or grate the khoya and then add. saute for a few minutes till the khoya is cooked.

  23. Hello
    Actually maine halwa phle b kafi baar bnaya h and it came out really gud.
    But yesterday i cookd it fr around 40-45 mnt n dnt inspite of dat halwa kaccha reh gya when i tasted later.
    So please tell me ki ab kuch kiya ja skta uska ya its a waste now???
    Please reply ASAP
    Thnx in advance ?

    1. late in replying to you. don’t discard. just cook for some more time. the texture will improve and the halwa will cook more.

  24. Excellent demo for making the halwa turned delicious… Made it the first time5 stars

    1. a variation and an alternative would be to add dates paste or dates syrup in the recipe. the taste will change, but overall will be good. sugar if reduced in the recipe won’t taste good. another alternative would be to add jaggery in place of sugar.

  25. Wow Dassana !!! Your recipes are way to aweome. The step by step method is so easy to understand and has definitely made my life simple. Thanks a ton for all your delicious recipies.

    1. you are welcome swati 🙂 and thankyou for your kind and honest words.

  26. I made this and it came out very well. I have been trying other recipes as well and your blog is my first stop for checking up recipes. Thanks!!!
    One small tip here: If you want to avoid sizzling when adding liquids you can reverse the order i.e add fried dal to milk, water mixture instead of the other way and it will not sizzle.5 stars

    1. thanks a lot akshat. also thanks for the tip. does make a difference when cooking 🙂

  27. Todays is ugadi,very auspicious day..made ur turned out excellent.thankyou

  28. Hi Dassana
    Really like your recipes I can trust them with my eyes closed. Loved this recipe of yours. Would also recommend (if I can) putting saffron in the milk so we can achieve a yellow colour.5 stars

  29. Hii I tried the above recipe..while making I constantly kept stiring the halwa but the dal got stuck to the pan and i changed 2 non stick pans…in the end it became very solid..can u tell me the reason why this happened??

    1. manali, may be you cooked too much. there was no moisture in halwa because of too much cooking. that time you could have added little milk and make the halwa moist.

  30. Awesome..,. Recipes I tried daal makni n moong daal ka halwa my family finished licking their hands…. Thankyou very much1 star

  31. Wonderful recipe. U made my day. My daughter 10yrs old kept demanding Plz make moong halwa plz plz so I decided to try your recipe but with extra milk it turned out so well. Thanks !

    1. Welcome Mrs Nikki. glad to know this. thanks for sharing your positive review.

  32. Thanks for the detailed recipe. I just made the recipe before I found ur recipe. It took a lots of time for the whole process!! I didn’t knew it.
    Thanks for the information that it really takes a lot if time. Phew!!!

    1. welcome nisha. once you make it then only you know that it really takes a lot of time but worth the effort. i hope you enjoyed the halwa.

  33. Salamalekum
    I tired ur mostly recipe n loved the way u r tteachin by help of photos n moongh dal recipe is so much easy was for me n i cooked it for my hubby special. He loved the halwa. I love cooking. Thank you so much dear to help us. Allahafiz

    1. welcome yasmin. thanks for sharing your positive feedback and your experience. happy cooking.

  34. I was planning to cook mung daal halwa for such a long time. I think now I can try….. Thank you for explain this recipe in a easy way…

  35. The concept of explaining each recipe with pictures is very impressive. 🙂 very helpful for the learners. This is first time I visited n I mst say i am ver happy thanks fr the cool recipes and weldone fr ur hardwrk 🙂4 stars

    1. thanks ani. glad to know that you liked the recipes presentation. do try some recipes.

  36. Thank u sooo much for such a nice & easy description, its very helpful. I prepared it. Sooooooo yummmmmy. :-p

  37. Superb RECIPE…So well explained with pictures and exact description. Even the look of the dish each step was the same as shown in the picture..
    Its my favorite sweet and so happy that now I can make it at home…Came out lovely and very tasty. THANK YOU , Dassana Amit.5 stars

    1. welcome sharon. glad to know that now you can enjoy this halwa at home. happy cooking.

  38. Very nice and honest . Good we know that a non stick pan is required and that it is a hectic process. But the taste may help u forget the trouble.5 stars

    1. thanks anuradha. apart from non stick pan, a well seasoned kadai will also work. true the taste does make forget all the effort 🙂

  39. Looking nice and i’m expecting it’s test will be good thanks for giving such step through wich can be understood very easily5 stars

  40. Hello,
    Thank you for the wonderful recipe.
    I tried making it today, but I think I didn’t cook the daal completely due to my fear of burning it while frying.
    The halwa has a slight raw flavor of the daal to it.

    Please tell me, Is there anyway to fix the raw flavor of the moong, now that I’m through with the whole cooking process.
    Thank You in advance5 stars

    1. welcome. just place the moong halwa back on the stove top and cook till the raw taste goes away. you can add a few tbsp of hot milk, if the mixture looks dry.

  41. I tried ur moong daal halwa recipe today….it turned out very well….ur recipe is very simple and easy to follow unlike renowned chefs….thanks….keep the good work going.

  42. I love all your recipes. Have tried paneer capsicum, veg pulao, punjabi dal fry, and a lot more. Just tried moong dal halwa.. Turned out awesome. Just as in your pics. 🙂

  43. Dear Dassana…tried this moong dal halwa today…n it turned out osm…my 1st attempt to make it..and yes i did thanked my hands..but would like to give u big thank …your step by step pictures really looking forward to make motichoor laddoo ..wish me a luck because when it comes sugar syrup I get nervous…5 stars

    1. welcome minal. glad to know that you liked the halwa recipe. all the best to you. i hope you would be able to make them as they are not difficult except getting the 1 thread consistency of the sugar syrup.

  44. Hi..I made this halwa today and it turned out amazing. I just roasted it a bit more so it was brown and added a Lil more ghee. But apart from that this was by far the best recipe ever.5 stars

    1. thanks shweta for giving positive feedback and your inputs on moong dal halwa.

  45. hi dasana.I want to try to do a dal halwa…but i don’t have mung dal..can i alter it with other yellow dal?If yes, please suggest one?

    1. gavnisha, i think you are referring to tuhar dal. you can not make this halwa with tuhar dal.

  46. Great recipe….with accurate measurements….it was an instant hit at home…thanks 🙂

  47. Hi dassana, I am making moong dal halwa it is quite a task…but I guess it will be worth it.. I had tried your mushroom pulao recipe it was really good and my son just started to like eating mushrooms…thanks for recipe…all of them have homely touch and look…will update as I will try many more recipes of yours..great work…regards kusum3 stars

    1. hi kusum. yes it is a time taking recipe. sure. i hope you all enjoyed the moong dal halwa.

    1. i have not yet tried making moong dal halwa in microwave. what i feel is only the moong dal can be roasted with the ghee in the microwave. the milk + water + sugar mixture has to be boiled on the stove top and adding this mixture and then cooking must be done on the stove top. you can do this step in the microwave, but not sure how much it will bubble and splutter in the oven. just melt ghee first in the microwave. add the moong dal and then cook on high power for some minutes till they become light golden or golden. you will have to cook for 2-3 mins often and then keep on checking if the moong dal is roasted well and turning golden.

  48. Delicious Halwa. U had the patience to make it n click stepwise pics too.

  49. Happy Holi to you Dassana! Been a long-long time I made moong daal halwa…that bowl of halwa is calling my name….

  50. Hi Dassana,

    Great job as usual with the halwa. I tried making this halwa once and I can totally understand the kind of hand work that is needed for this halwa. Mine ended up being a disaster especially considering that I had to add a whole lot of ghee with the moong dal completely absorbing it. At the end of the making it there was not a trace of ghee in the halwa. 🙁

    So my question is …Are these 9 tbsp or so of ghee enough for 1 cup of moong dal ???

    1. thanks radhika. in fact the dal absorbs ghee like anything, that the end one feels is ghee there or not. 9 tbsp is almost about 3/4 cup or near about 1 cup of ghee. ideally the proportion is a bit more. so for 1 cup of besan its actually 1 cup of ghee.

      1. Thanks Dassana for the advice. Looking forward to many more of your wonderful recipes ! 🙂

        1. Love ur all recipes.and very well explained with pics.tomorrow I will definitely try halwa.thank u so much.

        2. surely try the moong dal halwa and let us know how it was? thankyou so much.