Moong Dal Halwa | How to make Moong Dal Halwa

4.7 from 13 reviews
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By Farrukh Shadab
Created on 30th Nov 2015
  • Moong Dal Halwa, How to make Moong Dal Halwa
Moong Dal Halwaby Farrukh Shadab
  • Moong Dal Halwa | How to make Moong Dal Halwa (196 likes)

  • 13 reviews
    Rate It!
  • By Farrukh Shadab
    Created on 30th Nov 2015

Moong Dal Halwa is a delicious dish which is liked by people of all age groups. Moong Dal Halwa by Farrukh Shadab has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Moong Dal Halwa at many restaurants and you can also prepare this at home. This authentic and mouthwatering Moong Dal Halwa takes few minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Moong Dal Halwa is a good option for you. The flavour of Moong Dal Halwa is tempting and you will enjoy each bite of this. Try this Moong Dal Halwa on weekends and impress your family and friends. You can comment and rate the Moong Dal Halwa recipe on the page below.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Moong Dal Halwa

Ingredients to make Moong Dal Halwa

  • 250 gms dhuli moong dal(split green gram without skin)
  • 4 cups + ĵ cup full cream milk
  • 300 gms ghee
  • 300 gms sugar(you may increase/decrease as sweetness
  • Generous pinch of saffron
  • 1 tbsp cardamom powder
  • Cashews and almonds chopped as required
  • For garnish:
  • Few saffron strands
  • Dried rose petals (optional)
  • Sliced almonds
  • Silver warq/paper (optional)

How to make Moong Dal Halwa

  1. Clean, wash and soak the moong dal for 6 to 7 hours. Soak saffron in 1/4th cup of warm milk. Keep it aside. Drain and blend it in a blender to a coarse paste without water.
  2. In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix. Cook on a low heat till the dal turns light golden brown. Stir intermittently.
  3. Once the dal turns golden brown, add 4 cups of milk and mix well. Cook on low heat till 3/4th of the milk quantity dries up. Keep stirring intermittently. Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well
  4. Start bhuno-fying (cook on a low heat), stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.
  5. Dish out in a serving bowl, garnish with chopped almonds, petals, saffron and warm.
  6. Serve warm. This halwa can be prepared in bulk and stored in an clean and dry airtight container easily upto 3 weeks in refrigerator. You just have to reheat the required serving portion and enjoy anytime.

Reviews for Moong Dal Halwa (13)

ankita singh2 months ago

Lata Kesharwani7 months ago
Wow it's yummy

Bijal Parikh8 months ago
Looks so yummy

deepa chawla10 months ago

Sonal Thakkar10 months ago
It is my favourite halwa

Neetu Mulchandani10 months ago

Nazneen Siddiqui10 months ago

Geeta Garasiaa year ago

Champa Patela year ago

Trishna Gogoia year ago

Sangeeta verma2 years ago

albina choudhury2 years ago

Ritu Sharma2 years ago
Beautiful pic and nice recipe :)