Moong Dal Halwa

Ever had a dessert so rich and comforting that one spoonful feels like a warm hug? 

That’s moong dal halwa for you — nutty, golden, and decadently fragrant with ghee, cardamom and saffron. If you're making sweets for Diwali, a family celebration or just want to treat yourself, this halwa delivers big on comfort and crowd-pleasing. 

You’ll love how the roasted dal and ghee come together with milk and sugar to make a silky halwa. Go ahead — make it!

Why does this halwa work

Moong dal halwa is a classic North Indian sweet, often served at weddings and winter festivals because it’s rich, filling and stores well. 

The texture — slightly granular from coarsely ground moong, yet luxuriously creamy because of milk, ghee and nuts — is what makes it unforgettable.

Health note

• Moong dal brings plant protein and fibre.
  
• Nuts add healthy fats, vitamins and a satiety boost.
  
• Using jaggery or controlled sugar and moderation makes it a smarter festive choice.
  

Ingredients Breakdown

• Moong dal (split yellow gram): the base — earthy, protein-rich, and it roasts beautifully.
  
• Ghee: aroma, mouthfeel and the classic halwa sheen.
  
• Milk + water: creates the soft, custardy body.
  
• Sooji & gram flour (besan): optional stabilizers — they help the halwa bind and give a slightly silky finish.
  
• Sugar: sweetens and helps the halwa retain moisture.
  
• Cardamom & saffron: fragrance and that festival character.
  
• Cashews, almonds, raisins: crunch and bursts of sweetness.
  

Vegan Swap 🌿: Replace ghee with neutral oil + 2 tbsp coconut oil for aroma and use full-fat coconut milk instead of dairy milk. The texture will shift slightly but the result is still luxuriously satisfying.

How it comes together

You’ll start by soaking the moong dal so it grinds easily. After draining, grind it coarsely — you want grain, not powder. Heat a heavy-bottomed pan and let ghee do its magic; gentle roasting of the dal in ghee develops that toasty, nutty backbone the halwa is famous for. 

At this point a little sooji and besan get introduced to bridge textures — they roast briefly, then the dal goes back in.

Bring warmed milk (and a splash of water if needed) to the pan and fold it through the roasted mix so the dal cooks fully and softens. Once the dal has absorbed the liquid and becomes creamy, you’ll add sugar so it melts into the mix and creates that glossy, syrupy body. 

Keep adding small knobs of ghee as the halwa thickens — that slow addition is the secret to richness without greasiness. Finish with cardamom, saffron, and roasted nuts for texture and presentation.

Pro Tip 💡: Roast the moong dal in small batches and keep stirring. If the pan gets too hot the dal will brown too fast and develop a bitter edge. Low and steady heat gives you that deep, nutty aroma without burning.

What goes along with moong dal halwa

• Dry Fruit Barfi on a festive platter for variety.
  
• A scoop of vanilla ice cream (if you want contrast) — warm halwa + cold ice cream is a shockingly good combo.
  
• Masala chai or strong black coffee pairs well after a rich sweet.
  

Serving, storing & packing 

• Serve warm for the best aroma and texture. Reheat gently on low with a splash of milk or ghee.
  
• Make ahead: Halwa keeps in the fridge for 5–6 days in an airtight container. Reheat before serving.
  
• Party/bulk prep: Double or triple the recipe, roast dal in batches, and finish cooking in a very large, heavy-bottomed vessel to avoid sticking. If you’re making for a crowd, fry extra nuts and keep them separate — sprinkle just before serving to keep them crisp.
  
• Packing for travel: Layer halwa in leak-proof containers; add a thin sheet of parchment between layers to prevent sticking. For gifting, warm slightly, press into a tray, chill and cut into squares — easier to handle than loose laddu-style portions.

Other Related Recipes You Might Like:-

• Besan Ladoo — classic gram flour laddoos, aromatic and buttery, perfect for Diwali.
• Dry Fruit Ladoo — energy-packed laddoos made with nuts and dates, festive favorite.
• Rava Kesari — semolina-based saffron-scented sweet, soft and melt-in-mouth.
• Chakkarai Pongal (Sweet Pongal) — jaggery-and-ghee sweet rice with nuts, traditional festival dessert.
• Rasgulla — spongy milk-based balls soaked in sugar syrup, classic Diwali sweet.
• Mango Burfi — mango-flavored milk burfi, dense and celebratory.
• Rice Kheer — creamy, cardamom-scented rice pudding, a festive must-have.