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5 from 1 vote

Moong dal halwa

Moong dal halwa with lots of ghee until aromatic, cooked in milk and added with sugar to make this simple sweet, Moong dal halwa.
Prep Time5 mins
Cook Time30 mins
Soaking time3 hrs
Total Time3 hrs 35 mins
Course: Dessert
Cuisine: Indian
Servings: 4


  • 1/2 cup Yellow Moong dal
  • 1/2 cup Sugar
  • 1/2 cup Milk
  • 1/4 cup + 2 tsp Ghee
  • 1 Cardamom
  • 5 Almonds or cashews


  • Wash and soak yellow Moong dal for 3 hours. Drain water completely and transfer to the mixer. Grind coarsely without any water.
  • Heat a pan with ghee, add ground moong dal. Mix to avoid forming lumps.
  • Continue roasting so that the ground moong dal resemble a crumble. It will turn starting golden and flavourful.
  • Add milk along with 1/2 cup water.
  • Mix well to avoid lumps.
  • Continue cooking in medium flame and cook covered until it absorbs all water+ milk and gets cooked.
  • Add sugar and stir well. The sugar will melt and mix with the moong dal.
  • When the halwa starts thickening again and forms a mass add cardamom. Lastly add 2 tsp ghee.
  • Now the halwa will become a single mass, non sticky too. Switch off the flame
  • Garnish with chopped nuts.


  • While grinding moong, make sure to drain water completely.
  • Do not grind continuously, just give a run, wipe the sides to ensure even powdering. If water is retained, it will be a coarse paste.
  • Repeat few times to coarsely grind moong dal.
  • Reducing ghee will give dry texture instead of halwa consistency.
  • Adding water equally with milk is important to cook the dal.
  • If dal is not cooked properly, the halwa texture will not be soft. It will be chewy.