Moong Dal Halwa Recipe

About this recipe

Moong dal halwa is a decadent Indian dessert, perfect for satisfying your sweet tooth while providing a protein-rich treat for fitness enthusiasts. Made with split yellow lentils, ghee, and sugar, this halwa is a celebration of rich, nutty flavors and an irresistible aroma. Slow-cooked to perfection, the dish achieves a velvety texture and deep golden hue. Ideal for post-workout indulgence, it offers a wholesome mix of nutrients and energy that supports recovery. Whether enjoyed warm or at room temperature, moong dal halwa is a timeless delight that pairs beautifully with festive occasions or an everyday craving for comfort food.

Ingredients

• 1 kg Yellow Moong Dal
• 100 g Kaju Tukda
• 100 g Almonds
• 0.25 g Saffron
• Unsalted Sliced Pistachio (Unsalted) (100g)
• 500 g Sugar
• - Dairy Milk
• 20 g Cardamom Powder
• 200 ml Ghee
• 500 ml Milk

Instructions

1. 1. Rinse the moong dal thoroughly under cold water and soak it for 2 hours. After soaking, drain and grind into a coarse paste without adding water.
2. 2. Heat the ghee in a heavy-bottomed pan on medium heat. Add the moong dal paste and stir continuously, roasting it for 20-25 minutes until it turns golden brown and emits a nutty aroma.
3. 3. Reduce the heat to low and gradually add the milk while stirring to avoid lumps. Cook the mixture for another 5-7 minutes until the milk is absorbed.
4. 4. Stir in the sugar and khoya (if using), and cook for 10 minutes, allowing the halwa to thicken and achieve a smooth consistency.
5. 5. Add the cardamom powder and saffron strands, mixing well to infuse the halwa with its aromatic flavors. Cook for 2-3 minutes.
6. 6. Garnish with chopped cashews, almonds, and pistachios. Serve the halwa hot or at room temperature for a delicious dessert experience.