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Hi! Thank you for stopping by my site. Cooking is one of my hobby! I love to cook, bake and try new recipes. These recipes are all tried and true, foolproof guaranteed successful. My is a website devoted to finding the best recipes, and presenting them to you with simple instructions and lots of pictures.

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[sweets] Moong Dal Halwa

  • 1 cup – Split (Yellow) Moong dhal
  • 1/2 cup Ghee
  • 3/4 cups to 1 cup Sugar (as your sweet tooth demands)
  • 1/2 cup Milk (or water – I did something in the middle! Used Low fat milk! Its just little better than water)
  • Cashews/ raisins roasted in ghee for garnish.
  • 1/2 tsp cardamom powder
  • few strands of Saffron

* Saffron and cardamom powder are my additions. Can’t imagine a sweet without these!


Soak 1 cup moong dal overnight.

Note: You can optionally dry roast the lentils in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of this dessert though it is optional.

Next morning, grind to a paste.

Take a heavy Kadai/ Non stick skillet. Heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.

In the same skillet, add 1/4 cup of ghee and warm it up.

Add the dhal paste and stir continuously, not allowing lumps to form. This part is very tricky since the dhal cooks really fast, irrespective of the ghee.

Keep the heat at the lowest and keep stirring even after the dhal becomes thick.This is when your hands will become your enemies and hate you for making them work 

Add the rest of the ghee intermittently (I warmed the ghee before adding it) and cook the dhal until aromatic and the ghee starts oozing out.

Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly. Whatever works for you.

Add this slowly to the cooking dhal.

Keep the heat low at all times and break lumps if formed while adding the sugar and water/ milk mix.

Cook until the ghee surfaces and halwah gets a shiny creamy texture.

Garnish with cashews and raisins. I have tried my level best to capture the shine and the creaminess  in this Halwa via my photo. I wish I could transfer the picture captured by my eyes – it would have done these halwa more justice than the man made gizmo. Amazing dish!

Some helpful Tips :

* Use a thick bottom pan or better nonstick pan.
* Don’t leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
* You aren’t looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
* Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
* Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
* In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture

Tags: Moong Dal Halwa | Raiting: 5.0/1
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