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Photo of Moong Daal Halwa by Runa Ganguly at BetterButter

Moong Daal Halwa

Runa Ganguly
240 minutes
Prep Time
30 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Moong Daal Halwa RECIPE

Everyone’s favourite halwa, a specialty dessert in North Indian weddings, moong daal halwa is time consuming; but always worth the effort

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Blending
  • Boiling
  • Sauteeing
  • Dessert
  • Egg Free

Ingredients Serving: 2

  1. 200 grams yellow moong daal
  2. 150 grams sugar
  3. 150 grams ghee(deshi ghee is possible)
  4. handful of mixed chopped nuts (almonds, cashews, pistachios)
  5. 1 cup of water
  6. 1 tablespoon semolina/sooji
  7. 1 tablespoon gram flour/besan
  8. silver vark ( optional)


  1. rinse and soak the daal for a minimum of 4 hours
  2. chop the nuts finely during that time and keep other ingredients ready
  3. post soaking , drain the water and grind the daal into a smooth paste
  4. heat the ghee and dry roast the sooji and besan till aromatic on Low heat
  5. once done,add the daal paste and mix well
  6. on medium to Low heat keep stirring intermittently
  7. cook till the colour of the daal changes to golden brown( May take upto 20-25 minutes)
  8. while that is being done, prepare the sugar syrup/chasni by combining water and sugar
  9. boil till the sugar is completely dissolved and then turn off the heat and keep the vessel covered
  10. once the daal changes colour, add the sugar syrup slowly
  11. whisk constantly till the water is completely absorbed
  12. after reserving 1 teaspoon nuts, add the rest to the halwa
  13. mix well and take off heat
  14. served warm garnished with remaining nuts and vark
  15. enjoy!

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