Moong Dal halwa – West India Dessert

Moong dal halwa – makes 4 to 6 servings


1 cup yellow moong dal

1 1/4 cup ghee – clarified butter

1 cup milk

1 cup water

Pinch of kesar (saffron) strands

1 cup sugar

Almond slices


  1. Wash and soak yellow moong dal in water for 6-8 hours or overnight with water being at least 2 inches above the moong dal level

TIP: Moong dal soaks water so lesser amount will not make it softer as needed

2. Drain and grind moong dal to coarse consistency. Add few teaspoons of water to help grind but not too much to make it liquid.

3. Heat ghee in the pan on medium heat and then add the moong dal. Keep stirring very frequently for 6-7 minutes until the dal leaves aroma.

4. Lower the heat to low and let cook for 40-50 minutes stirring occasionally.

5. Mix 1 cup water and 1 cup milk and let it boil. Add saffron and stir well.

6. Add to the cooked dal pouring slowly and continuously stirring the dal while pouring the liquid.

7. Cook on medium for 2-3 minutes and then add sugar. You will see sugar forming syrup like liquid. This is okay to happen

8. Let cook on medium heat for another 5 minutes stirring continuously.

9. Lower the heat to low and let cook for another 15-20 min stirring occasionally.

10. When all the sugar seems to be absorbed and halwa is leaving ghee on the sides turn off the heat.

11. Add almond slices and serve hot! This halwa can be stored in refrigerator for 15 days and warming up portions when ready to eat OR freeze for use within 1 month.


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