Moong Dal Halwa

Die Hard Indian Classic Dessert Made with Husked Mung Beans, Saffron & Nuts

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Recipe - Moong Dal Halwa

Cook like a pro with Chef Kunal Kapur

10 minutes
Prep Time
30 minutes
Cook Time


  • 1 cup Moong Dal(without skin)
  • 1 cup/200 gm Ghee       
  • 1tbsp/10 gms Semolina/Sooji    
  • 1 tbsp/10 gms Besan     
  • 1 cup/200 gms Sugar     
  • 1 cup/200 ml Water       
  •  Few strands of Saffron 
  • 1/2 tsp Cardamom powder         
  • Handful of chopped Pista             
  • Handful of chopped Almonds    
  • Handful of chopped Cashewnuts             
  • 1/2 cup Khoya (grated) (optional)


The most crucial step is to grind the lentil into a very smooth paste which takes a long time in a regular mixer grinder. With HB Pro Juicer Mixer Grinder’s heavy-duty motor and durable blades this is done in minutes.

  1. Wash and soak moong dal for 4 hours. Drain the water. Add the dal in a grinder and grind it to a fine paste using Manual mode. Use little or no water to make the dal into a fine paste.
  2. Heat a pan add ghee. Add sooji and besan, cook on low heat till it turns lightly brown. Turn the heat to low and let the ghee cool down a bit. Now add the ground dal and stir. On very low heat cook the dal till it starts to brown. As the dal will get cooked it will get a sandy texture.
  3. In another pan add water, sugar, saffron and cardamom powder. Give a boil to dissolve the sugar and turn off the heat and remove.
  4. Once the dal is evenly browned add the sugar syrup. Cook till the dal absorbs all of the syrup. Add chopped nuts. Add grated khoya at this stage. Stir, remove and serve hot.



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