Moong Dal ka Halwa

Winter is the season when one tends to indulge in lot of guilt food,this halwa as the name suggests has a lot of ghee,without which any halwa wont be complete,but in moong dal ka halwa there has to be generous amount of ghee and every bite tastes even better and delicious,I mean I can’t stop eating it after knowing that I tend to put on weight very fast.Once in a while we all can have some guilt food,but mind you ghee is also healthy for our body as our ancestors use to have them in all there dishes and they are still much healthier than us.So food my way I have got one of the most demanded sweet dish by my husband moong dal ka halwa,lets see what goes in making this.



  • 500 grams cup Moong dal(split moong dal yellow)
  • 500 grams ghee
  • 500 grams of sugar(or as preferred)
  • 2 tsp cardamom powder
  • 1 tsp kesar strand dissolve in milk(saffron)
  • Dry fruits for garnish(as your choice)


  • Firstly soak moong dal for two to three hours and keep aside
  • Coarsely grind the mixture without water
  • Soak kesar in warm milk a keep aside
  • Heat ghee in kadai, now pour the mixture into it keep stirring till colour changes to golden brown,this will take 45 to 50 minutes on low flame
  • After 45 minutes the yellow colour changes to golden brown and the aroma also changes
  • Add water and stir till the mixture soaks the water
  • Later add sugar, kesar with the milk and cardamom powder and close the lid let the sugar dissolve into in properly
  • After the sugar is melted, keep stirring till the halwa starts leaving the sides of the kadai
  • Take another kadai pour ghee and saute some chopped dryfruits till light brown , garnish it on the halwa
  • Remember the mixture of moong dal is very sticky in the beginning, once you start cooking it with the ghee its consistence changes into grainy and  it separates from each other that is the right time to pour water into the mixture
  • This is time-consuming, but after having it you’ll forget all the hard work involved
  • Frying is very important process in this halwa a little here and there it can lead to disaster
  • Halwa is ready to be served, this can be refrigerated also

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