Moong Dal Halwa

Farrukh Shadab
Farrukh Shadab|
Last updated on Jan 10th
  • Prep Time0Minutes
  • Cooking Time30Minutes
  • Serves4people

Recipe Ingredients

  • 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)

Recipe Preparation

  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.
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