Moong Dhal Halwa Recipe

Moong Dhal Halwa is made from dried split yellow lentils. The halwa is flavoured with traditional aromatics and is usually served warm.


  • 1 cup split yellow lentils (moong dhal)
  • 1 cup sugar
  • ½ teaspoon cardamom
  • ½ cup ghee
  • ½ cup milk
  • A few strands of saffron
  • ¼ cup ghee (additional ghee)


  1. Dry roast the moong dhal until it turns a golden brown colour.
  2.  Soak the roasted moong dhal in water overnight.
  3.  Grind the moong dhal to form a paste.
  4.  Heat a non stick pan on the stove top.
  5.  Stir in the additional amount of ghee and allow the ghee to melt.
  6.  Add in the dhal paste and stir continuously.
  7.  Do not allow the mixture to form lumps.
  8. Reduce the heat and cook.
  9.  The cooking process takes 45 minutes to 90 minutes.
  10.  Continue to stir after the paste has thickened.
  11.  Heat the remaining amount of ghee and add it to the dhal mixture.
  12.  Cook the moong dhal halwa until the ghee begins to ooze and the halwa is aromatic.
  13.  The ghee will form a ‘shine’ on the surface of the halwa.
  14.  In a bowl, mix together sugar and milk.
  15.  Heat the sugar and milk mixture until it reaches boiling point.
  16.  Stir saffron and cardamom powder into the milk mixture.
  17.  Add the milk mixture to the cooking halwa.
  18.  Stir the halwa on a low heat.
  19.  Cook the halwa until the ghee surfaces and the halwa gets a shiny creamy texture.
  20.  Serve the halwa warm.