How to make Moong Dal Halwa -

Ground moong dal cooked in ghee with khoya - a famous Rajasthani sweet.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Skinless Green Gram, Milk (दूध)

Cuisine : Rajasthani

Course : Desserts

For more recipes related to Moong Dal Halwa checkout Sweet Pongal with Rose Chikki, Moong Dal Halwa Premix - SK Khazana. You can also find more Desserts recipes like Spicy Chocolate Mousse with Crumble Kheer Salted Caramel Brownies Parval Pedas

Moong Dal Halwa

Moong Dal Halwa Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Moong Dal Halwa Recipe

  • Split Skinless Green Gram soaked for 3-4 hours 1 cup

  • Milk 1 cup

  • Sugar 1 cup

  • Saffron (kesar) a generous pinch

  • Milk 1/2 cup

  • Khoya/mawa crumbled 1/4 cup

  • Almonds slivered 10-12


Step 1

Drain and grind moong dal without adding any water. Heat ghee in a non stick pan. In another pan make a syrup of sugar with 1½ cups water.

Step 2

Add dal to the ghee and sauté on medium heat, stirring continuously, till fragrant and golden brown. Add saffron to the syrup and mix.

Step 3

When the dal is well sautéed it will start leaving the ghee. Add sugar syrup, little by little, stir and cook till the dal is cooked and syrup absorbed. Add milk and cook till milk is absorbed. Add khoya and mix well till it blends well with the dal. Transfer into a serving bowl, garnish with almonds and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.