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Photo of Moong Dal Halwa by Farrukh Shadab at BetterButter

Moong Dal Halwa

Farrukh Shadab
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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Recipe Tags

  • Veg
  • Festive
  • Indian
  • Sauteeing
  • Dessert

Ingredients Serving: 4

  1. 250 gms dhuli moong dal(split green gram without skin)
  2. 4 cups + ĵ cup full cream milk
  3. 300 gms ghee
  4. 300 gms sugar(you may increase/decrease as sweetness
  5. Generous pinch of saffron
  6. 1 tbsp cardamom powder
  7. Cashews and almonds chopped as required
  8. For garnish:
  9. Few saffron strands
  10. Dried rose petals (optional)
  11. Sliced almonds
  12. Silver warq/paper (optional)


  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 (2)  

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Sakshi Satam
Sakshi Satam   Oct-13-2018

The dish turned out to be yummy but I couldn't get the dark brown colour of the halwa......

ume hany
ume hany   Dec-08-2017

Very nice

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