Moong dal halwa is one of those sweets that instantly evoke memories of celebrations and winter evenings. Made with soaked and ground yellow lentils, cooked slowly in ghee, and sweetened with sugar and fragrant cardamom, this dessert is beloved for its deep flavour and irresistible aroma. Though it requires a bit of time and patience, the result is worth every minute, a golden, rich halwa that’s warm, satisfying, and deeply indulgent.
This traditional dessert is especially popular in North India during festivals like Diwali, Holi, and weddings. Unlike many quick-fix sweets, moong dal halwa stands out because of its detailed process that caramelises the dal and infuses the ghee with a nutty aroma. The texture is grainy but smooth, and the flavour comes alive with cardamom and roasted dry fruits. It’s heavy, yes, but just a small bowl of it can make you feel comforted and joyful.
Once you master the basic technique, making moong dal halwa at home becomes a beautiful way to treat yourself or your guests on special days. Here’s how you can do it step by step.
Step 1: Soak and grind the moong dal
Start with one cup of yellow moong dal. Rinse it well and soak it in water for at least four to five hours, or overnight for best results. Once soaked, drain the water and grind the dal to a coarse paste using very little water. Do not make it smooth, it should still have some texture to it. This coarseness gives the halwa its signature grainy mouthfeel once roasted.
Step 2: Cook the dal in ghee slowly and patiently
In a heavy-bottomed kadhai or non-stick pan, heat half a cup of ghee. Add the moong dal paste and begin roasting it over a low to medium flame. This step takes time, anywhere between 30 to 45 minutes. Keep stirring continuously to avoid burning and ensure even browning. The dal will first absorb the ghee, then slowly change colour, releasing a nutty aroma. It should turn golden brown and separate from the ghee when ready. This is the most important step, and patience here will give you a deep, roasted flavour.
Step 3: Prepare sugar syrup and mix it in
While the dal is roasting, prepare a simple syrup. In a separate pan, mix one cup of sugar with one and a quarter cups of water. Heat until the sugar dissolves completely. You don’t need a thick syrup, just a basic solution. Once the dal is well-roasted, carefully pour the hot syrup into the kadhai with the dal. Be cautious, it will splutter. Stir continuously to avoid lumps and keep the flame low.
Step 4: Add cardamom and cook to the right consistency
After adding the syrup, the mixture will loosen. Keep stirring and cooking until it thickens again. Add half a teaspoon of cardamom powder and mix well. As it cooks, the halwa will absorb the syrup, ghee will start releasing again from the edges, and it will come together into a soft, glossy mass. The process takes about another 10 to 15 minutes. You can adjust sweetness or ghee slightly at this stage if needed.
Step 5: Garnish and serve warm
In a small pan, heat a tablespoon of ghee and roast a mix of chopped cashews, almonds, and raisins until golden. Add them to the halwa and mix. Serve the halwa warm in small bowls, garnished with more nuts or a few saffron strands if desired. It can be stored in the refrigerator and reheated with a splash of milk or ghee to restore its texture.
Moong dal halwa is a celebration in every bite. Its rich aroma, golden hue, and decadent taste make it one of the most cherished desserts in Indian cuisine. Though it takes time to cook, the end result is pure comfort and luxury. Whether you’re preparing it for a festive occasion or just want to try a classic sweet the traditional way, this halwa will leave everyone asking for seconds.
