By Aditi Saraswat
November 21, 2025
Moong dal halwa is a classic Indian dessert, particularly enjoyed in winter for its rich, ghee-roasted flavour and warmth. Prepared with ground moong dal, ghee, milk, and sugar, this halwa has a melt-in-the-mouth texture and is perfect for festive feasts and get-togethers.
1 cup moong dal (split yellow) 1 cup ghee 1 cup sugar 2 cups milk ½ cup water ¼ cup khoya (optional, crumbled) ¼ tsp cardamom powder 8–10 cashews, chopped Few saffron strands (optional)
Wash 1 cup of moong dal in water and soak for about 3 to 4 hours. Drain the water completely and then grind to make a coarse paste without adding any extra water.
In a heavy-bottomed pan, heat 1 cup of ghee, add the moong dal paste and roast on a low flame, while stirring constantly to avoid lumps and burning.
Keep the mixture roasting till it turns golden, coarse and aromatic.
In another pan, warm up 2 cups of milk with ½ cup water, 1 cup sugar and a few saffron strands. Stir till the sugar dissolves fully.
Now, pour this hot milk-sugar mixture into the roasted dal. Stir continuously to prevent lumps and cook till the mixture gets a thick consistency.
Add ¼ cup khoya and ¼ tsp cardamom powder. Cook for a few minutes, garnish with fried nuts and serve.