Moong Dal Halwa Recipe | Easy Moong Dal Halwa at Home

Moong Dal Halwa Recipe | Easy Moong Dal Halwa at Home



When it comes to Indian desserts, few sweets hold the same charm and richness as Moong Dal Halwa. This traditional delicacy, made from split yellow moong dal (lentils), ghee, sugar, and milk, is a festive favorite, especially during winters, weddings, and grand celebrations. Its nutty aroma, melt-in-mouth texture, and heavenly taste make it a dessert that is truly unforgettable.

In this detailed blog, we’ll cover everything about Moong Dal Halwa — from its history, cultural significance, step-by-step recipe, variations, instant methods, health benefits, calories, storage tips, and even baby-friendly versions. By the end of this post, you will have all the knowledge to prepare perfect halwa at home.

What is Moong Dal Halwa?

Moong Dal Halwa is a North Indian dessert made with split yellow moong lentils (moong dal), slow-roasted in ghee until golden, and cooked with milk, sugar, and flavored with cardamom, saffron, and dry fruits. The preparation requires patience, as the dal needs to be soaked, ground, and cooked until the raw taste disappears.

Traditionally, it is served during Diwali, Holi, weddings, and winter festivals as it is rich, warming, and provides energy. In Rajasthan, especially, Moong Dal Halwa is a royal delicacy enjoyed by all generations.

Ingredients for Moong Dal Halwa

To make authentic Moong Dal Halwa at home, you’ll need:

  • Moong dal (split yellow lentils) – 1 cup

  • Milk – 2 cups

  • Sugar – ¾ cup to 1 cup (as per taste)

  • Ghee (clarified butter) – ½ cup

  • Cardamom powder – ½ tsp

  • Saffron strands – a few (optional)

  • Dry fruits – almonds, cashews, pistachios (chopped)

  • Water – as required

How to Make Moong Dal Halwa at Home (Step-by-Step)

Step 1: Soak the Moong Dal

  • Wash 1 cup moong dal thoroughly.

  • Soak it in water for 3–4 hours (or overnight for easier grinding).

Step 2: Grind the Dal

  • Drain the soaked dal.

  • Grind it into a coarse paste without adding too much water. The texture should not be smooth — a slightly grainy paste gives the best halwa consistency.

Step 3: Roast the Dal

  • Heat ½ cup ghee in a heavy-bottomed pan or kadhai.

  • Add the ground dal paste.

  • Roast on low to medium flame until the dal turns golden, aromatic, and grainy. This step may take 25–30 minutes but it’s the most important step to remove raw flavors.

Step 4: Cook with Milk

  • Add 2 cups milk slowly into the roasted dal.

  • Stir continuously to prevent lumps.

  • Cook until the milk is absorbed and the dal becomes soft.

Step 5: Add Sugar and Flavor

  • Add ¾–1 cup sugar (as per taste).

  • Mix well and cook until the sugar dissolves completely.

  • Add cardamom powder, saffron strands, and chopped dry fruits.

Step 6: Serve Hot

  • The halwa should have a rich golden color, soft grainy texture, and glossy look from ghee.

  • Garnish with extra nuts and serve warm.

Instant Moong Dal Halwa Recipe (No Soaking Needed)



If you’re short on time, you can make an instant version using moong dal flour (yellow lentil flour).

Ingredients:

  • Moong dal flour – 1 cup

  • Ghee – ½ cup

  • Milk – 2 cups

  • Sugar – ¾ cup

  • Cardamom powder – ½ tsp

  • Dry fruits – ¼ cup

Method:

  1. Heat ghee in a pan, roast moong dal flour until golden and aromatic.

  2. Add milk gradually, stirring to avoid lumps.

  3. Cook until the mixture thickens.

  4. Add sugar, cardamom, and nuts.

  5. Serve warm.

👉 This instant method takes only 20 minutes compared to the traditional 1–2 hours.

Variations of Moong Dal Halwa

  1. Moong Dal Halwa with Jaggery – Replace sugar with jaggery for a healthier, earthy flavor.

  2. Boiled Moong Dal Halwa – Instead of grinding raw dal, boil it first, mash lightly, and then cook with ghee, sugar, and milk.

  3. Rajasthani Moong Dal Halwa – Richer version with lots of ghee, saffron, and dry fruits, popular in Rajasthan.

  4. Moong Dal Flour Halwa – The easiest instant halwa using moong dal flour.

  5. Vegan Moong Dal Halwa – Replace ghee with coconut oil or vegan butter, and milk with almond or coconut milk.

Moong Dal Halwa for Babies & Toddlers

Moong dal is highly nutritious and easy to digest, making it suitable for babies (above 10 months).

  • For babies, avoid sugar and excess ghee.

  • Use jaggery as a sweetener.

  • Keep the texture soft and smooth.

  • Always consult a pediatrician before introducing sweets.

Moong Dal Water for Babies: Moong dal water is a great source of protein, improves digestion, and boosts immunity. It can be given in small quantities to infants after 6 months.

Moong Dal Halwa for Weight Loss – Is It Possible?

While Moong Dal is protein-rich and healthy, halwa is high in ghee and sugar, making it calorie-dense. For weight-watchers:

  • Use jaggery instead of sugar.

  • Reduce ghee quantity slightly.

  • Enjoy small portions occasionally.

Calories in Moong Dal Halwa

A standard 100-gram serving of Moong Dal Halwa contains approx. 350–400 calories.

  • Carbohydrates: 45%

  • Protein: 10–12%

  • Fat: 40% (from ghee and dry fruits)

It is an energy-rich dessert — perfect for winters and festive occasions but should be eaten in moderation.

Tips for Perfect Moong Dal Halwa

  1. Patience is key – Roast the dal on low flame for best taste.

  2. Use pure desi ghee for authentic flavor.

  3. Grainy paste is better than smooth paste for halwa.

  4. Stir continuously to avoid lumps and burning.

  5. Garnish with saffron and nuts for richness.

How Long to Soak Moong Dal for Halwa?



  • Ideally, soak for 3–4 hours for best results.

  • Overnight soaking makes grinding easier.

  • For instant recipes, use moong dal flour (no soaking needed).

Storage & Shelf Life

  • Moong Dal Halwa can last 3–4 days in the refrigerator.

  • Reheat with a little warm milk or ghee before serving.

  • It can also be frozen for up to 2 weeks.

Cultural Importance of Moong Dal Halwa

  • In Rajasthan, it is served at royal weddings and winter feasts.

  • During Holi and Diwali, this sweet is prepared in almost every household.

  • In Pakistani cuisine, it is also enjoyed as a festive halwa.

Moong Dal Halwa – FAQs

Q1. How to make Moong Dal Halwa without soaking?
👉 Use moong dal flour instead of whole dal for an instant version.

Q2. How long does Moong Dal Halwa last?
👉 Up to 3–4 days refrigerated, 2 weeks if frozen.

Q3. Can I make Moong Dal Halwa with jaggery?
👉 Yes, it is a healthier and more nutritious option.

Q4. Is Moong Dal Halwa good for toddlers?
👉 Yes, when made with less ghee and sweetener.

Q5. Can Moong Dal Halwa help in weight loss?
👉 Not directly, since it’s calorie-rich, but portion-controlled jaggery-based halwa can be a better option.

Final Thoughts

Moong Dal Halwa is not just a dessert — it’s a symbol of celebration, warmth, and tradition. Whether you’re making the classic version with soaked dal or the instant one with moong dal flour, the result is always delightful. Its rich taste, nutty aroma, and royal texture make it a dish worth every minute of effort.

So, the next time you crave something indulgent, try making Moong Dal Halwa at home with this easy step-by-step recipe. Your family and guests will be impressed by the authentic taste and heavenly flavors.

✨ Serve it hot, garnish with nuts, and enjoy the taste of Indian tradition in every bite! 

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