Moong Dal Halwa was one of the desserts we served at my wedding, and it is still one of my favorite Indian sweets. It is warm, rich, and buttery, infused with cardamom and saffron, and with fried almonds, cashews, and pistachios stirred through. Yellow moong dal, ghee, sugar, and nuts are really all it takes.
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This is my mom's recipe, and I am so happy to have finally learnt it from her! When she visited this summer, we planned to make it together so I could learn all her tips, and I filmed the whole thing from start to finish. Making Indian desserts is where Mom and I spend the most time together in the kitchen, and this halwa joins a few other sweets we have made side by side, including angoori rasmalai, rabdi, and malpua. If you are putting together a festive menu, they all pair beautifully with a bowl of this warm halwa.
Mom's Shortcuts for a Faster Halwa
Moong dal halwa has a reputation for being a project, and Mom's shortcuts are what make it doable on a regular day. Many halwa recipes start by soaking the dal for hours and grinding it into a paste. Mom skips that. She dry roasts the moong dal first, then grinds it into a flour. Once that flour is ready, the cooking in ghee moves along much faster, and the whole recipe takes just a little over an hour from start to finish, including time for the dal to cool.
The step that matters most is sifting the flour. Mom sifts it, grinds the coarse bits again, and sifts once more so the texture is even. It adds a few minutes, and it is worth every one of them. You can also make the flour ready a couple of days ahead of time.
A Dessert You Can Make Ahead
Here is what I love most about this halwa. In our family, it stays good in the refrigerator for up to a month, as long as it is stored in an airtight container and you always use a clean, dry spoon. It freezes well too. Make a batch, portion it out, and you have a warm, cozy dessert ready any time someone drops by or a craving hits.
Ingredient Notes
- Yellow moong dal. Look for split and skinless moong dal, also sold as moong dal dhuli. It roasts evenly and grinds into a fine flour. Whole green moong or moong with the skin on is not recommended for this recipe.
- Ghee. A full cup might look like a lot, but it is what carries the flavor and gives the halwa its buttery finish. It is also how you know the halwa is done, because the ghee starts to separate from the halwa at the end.
- Sugar. The sugar goes into a syrup with the water, cardamom, and saffron. Making the syrup ahead and adding it hot to the roasted flour keeps the halwa smooth. And don't worry, it's the easiest syrup you can make.
- Cardamom and saffron. These two give the halwa its warm, floral flavor and golden color. A little goes a long way, so measure them as written.
- Almonds, cashews, and pistachios. Slice them thinly so they fry evenly and give you crunch in every bite. Reserve a few for garnish.
How to Make Moong Dal Halwa
Tips for the Best Moong Dal Halwa
- Dry the dal completely before roasting. Even a little leftover moisture keeps the dal from roasting evenly and makes the flour harder to grind fine.
- Do not skip the sifting. A fine, even flour is what keeps the halwa from tasting gritty. Regrinding the coarse bits means nothing goes to waste.
- Keep stirring once the syrup goes in. The flour can catch on the bottom of the kadai, so keep a spoon moving the whole time.
- Look for the ghee. When ghee pools at the edges of the pan and the halwa pulls together, it is done.
- Use the full cup of ghee. It gives the halwa its shine and richness, and cutting it back changes the texture.
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Recipe
Moong Dal Halwa
Recipe Video
Ingredients
- 1 cup yellow moong dal split and skinless, also sold as moong dal dhuli
- 1 cup sugar
- 4 cups water
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron strands
- 1 cup ghee
- 2 tablespoons almonds thinly sliced
- 2 tablespoons cashews thinly sliced
- 2 tablespoons pistachios thinly sliced
Instructions
- Rinse and drain the moong dal. Spread it on a clean kitchen towel and pat it dry, gently massaging it.
- Add the dal to a non-stick pan and dry roast on low to medium heat until it is dry and the color changes slightly, 5 to 6 minutes.
- Transfer the dal to a bowl and let it cool completely.
- Grind the cooled dal into a fine powder. Sift the flour, then grind the coarse bits again and sift once more.
- Add the water to a 3 quart saucepan. Add the sugar, cardamom powder, and saffron strands, mix well, and bring to a rolling boil. Turn off the heat and set aside.
- Heat the ghee in a medium, heavy-bottomed kadai (or any heavy-bottomed pan). Place the sliced nuts in a small strainer and lower it into the hot ghee. Fry for a couple of minutes until light golden. Drain the ghee back into the kadai and transfer the nuts to a bowl.
- To the same kadai with ghee, add the moong dal flour. Stir on low heat until it turns golden and aromatic for 5 to 6 minutes.
- Lower the heat and add the sugar syrup in batches, stirring as you go. Be careful, as the hot liquid can splatter.
- Cook on medium-low heat, stirring constantly, until the moisture is absorbed and the ghee separates, 25 to 30 minutes.
- Once the ghee starts to release, the halwa is ready. Stir in the fried nuts, garnish with a few more, and serve warm.
Notes
- Storage: Keep in an airtight container in the refrigerator. In our family it keeps for up to a month, as long as you always use a clean, dry spoon.
- Freezing: Freezes well. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a pan over low heat with a splash of milk or water, or microwave in short bursts, stirring in between.
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