X

moong dal halwa recipe, how to make moong dal halwa recipe

Sharing is Caring!

moong dal halwa recipe with step by step photos – a popular and rich halwa recipe from north india. moong dal halwa is usually made on celebratory or festive occasions like holi, diwali, marriages etc.

for this halwa recipe i referred a book on the cuisine of uttar pradesh. the whole process takes a lot of time and work from the hands. you have to stir and stir and stir. this is the first time i made this halwa. i was avoiding making the halwa all the times for obvious reasons. apart from this halwa you can make lot of recipes with moong dal like:

i would suggest to use non stick pan or kadai to make this moong dal halwa. in the step by step pics, you will know why.

moong dal halwa is delicious and one of the sweets you cannot stop eating.  but making this halwa takes a lot of time and effort. so make this halwa on a day when you have plenty of time, patience and energy.

if you are looking for more halwa recipes then do check atte ka halwa, beetroot halwa, easy gajar halwa, banana halwa, rava kesari, badam halwa and pineapple kesari recipe.

moong dal halwa recipe below:

4.63 from 35 votes
moong dal halwa recipe
prep time
6 hrs
cook time
1 hr
total time
7 hrs

moong dal halwa recipe - addictive and delicious halwa made from mung lentils.

course: desserts
cuisine: north indian
servings: 5 to 6
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for moong dal halwa:
  • 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 (choti elaichi powder)
  • 10 to 12 unsalted pistachios (pista) - sliced or chopped OR 10 to 12 blanched almonds (badam) - sliced
  • 1 tablespoon golden raisins (kishmish)
to be mixed together:
  • 1 cup full fat whole milk
  • 2 cups water
  • 1 or 1.25 cups regular sugar or organic unrefined cane sugar * check notes
how to make recipe
making moong dal paste:
  1. soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
  2. drain and then grind the moong dal to a smooth paste with 1/4 or 1/3 cup water.
making moong dal halwa recipe:
  1. melt ghee in a non stick pan. add the ground moong dal. stir well
  2. keep on stirring the halwa on a low to medium flame. 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.

  3. 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.

  4. 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.
  5. 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 a light golden. the fat also should get separated.
  6. when the milk mixture comes to a boil, add it to the fried mung lentils.
  7. the mixture sizzles, so be careful while adding the hot milk and water mixture.
  8. stir well. simmer and cook stirring often.
  9. the liquid should get absorbed and once again you will see the ghee getting separated.
  10. lastly add cardamom powder, chopped pistachios and raisins.
  11. serve moong dal halwa hot. you can also garnish with some pistachios and serve.
recipe notes

* 1 cup sugar is just sweet which we prefer. for more sweetness you can add 1 or 2 tbsp more of sugar or add 1/4 cup sugar extra.
* the recipe can be halved or doubled.


lets start step by step moong dal halwa recipe:

1. soak 1 cup moong dal (spilt husked yellow mung lentils) in enough water overnight of for 4 to 5 hours. i soaked the lentils overnight.

2. drain and then grind the moong dal to a smooth paste with some water.

3. melt 9 to 10 tbsp ghee/clarified butter.

4. add the ground moong dal.

5. stir well. you see in the pic, from the iron kadai the halwa has shifted to a non stick kadai. when stirring and mixing the halwa in the kadai, it started sticking so much. i did not want to do so much of work… scraping and stirring the halwa. so i shifted the whole halwa mixture to a non stick kadai. it was very very easy to stir the halwa then.

6. keep on stirring the halwa on a low to medium flame. 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. first the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. in the pic below the halwa is at a stage where it resembles sooji halwa but still with the raw aroma of the mung lentils.

7. so while the halwa 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 stove top and stir so that the sugar dissolves. heat this milk-water-sugar mixture till it comes to  a boil.

8. meanwhile the moong dal has got separated. they have a granular consistency now. the aroma & color has also changed and the fat has separated.

9. the milk mixture has come to a boil and now needs to be added to the fried moong dal.

10. pour the boiling hot milk mixture to the fried mung lentils. the mixture sizzles, so be careful while adding the hot milk and water mixture.

11. stir well.

12. simmer and cook stirring often.

13. the liquid should get absorbed and once again you will see the ghee getting separated. done finally. it took me a total of about 1 hour to make the halwa on the stove top. add ¼ to ⅓ tsp cardamom powder, 10-12 chopped unsalted pistachios and 1 tbsp golden raisins. i forgot to take pic of this one. this is what too much of working and stirring with hands does to you.

14. take a breath of relief, thank your hands. serve moong dal halwa hot.




Sharing is Caring!

This post was last modified on May 15, 2017, 4:14 pm

    Categories Festival RecipesKids RecipesNorth Indian RecipesSweets RecipesToddler Recipes

View Comments (134)

  • Looking nice and i'm expecting it's test will be good thanks for giving such step through wich can be understood very easily

  • 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.

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

  • 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.

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

  • 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 :)

  • 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...

  • 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

  • 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!!!

    • 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.

  • 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 !

  • Awesome..,. Recipes I tried daal makni n moong daal ka halwa my family finished licking their hands.... Thankyou very much

  • 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??

    • 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.

  • 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.

  • 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.

  • 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.

    • 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.

  • 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 ?

  • 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 ..in which step i add khoya or plzz tell the quantity of khoya ..thnx alot

    • 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.

  • 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.?

    • 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.

  • 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??

    • 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.

  • 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 posting

  • 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??

  • 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 ?

    • 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.

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

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

  • 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!

    • 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.

  • 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..

    • 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.

  • 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?

    • 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.

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

  • 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..

    • 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.

  • 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..

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

  • 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 😢

    • 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.

  • 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?

    • 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.

Comments are closed.