By Aditi Saraswat
December 26, 2025
Welcoming the New Year calls for something indulgent, homely, and soulful. Moong dal halwa, with its nutty fragrance and ghee-rich warmth, is a classic dessert that can change any celebration into joy.
1 cup split yellow moong dal (soaked 6–8 hours) ¾ cup ghee 1 cup full-cream milk ¾ cup sugar ½ cup water ¼ tsp cardamom powder 2 tbsp chopped almonds 2 tbsp chopped cashews 1 tbsp raisins
Soak the moong dal overnight, drain well, and grind it to make a coarse paste without adding water.
In a heavy pan, heat ghee, add the ground dal, and roast it patiently on low heat until it turns deeply aromatic and golden brown.
Keep stirring it continuously till the dal begins to release ghee and turns glossy.
In a saucepan, warm milk and water together and add slowly to the roasted dal, while stirring. Be careful, as it will bubble and thicken to a creamy consistency.
Add sugar and cardamom powder to this and cook until the halwa begins to leave the sides of the pan and turns rich, silky, and lightly glossy.
Garnish with nuts and raisins, mix well, and serve hot moong dal halwa, perfect for marking new beginnings with warmth and indulgence.