Moong dal halwa — grainy golden halwa with ghee and fried cashews in a clay bowl

North Indian · Sweet

Moong Dal Halwa

मूंग दाल का हलवा · Moong Dal Ka Halwa · ಹೆಸರುಬೇಳೆ ಹಲ್ವಾ · Hesarubele Halwa · Yellow Moong Halwa

Moong dal halwa is a North Indian sweet made from soaked split yellow moong dal, A2 ghee and sugar. Grind the drained dal to a slightly coarse paste, roast it slowly in ghee until golden, then cook it with hot sugar syrup. Cardamom and cashews finish the warm, grainy halwa.

Prep
4 h 15 min
Cook
45 min
Total
5 h
Serves
6
Makes
6 small dessert servings
  • vegetarian
  • gluten-free
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By Organic Mandya Kitchen ·

Moong dal halwa is closely associated with Rajasthan and is familiar at winter weddings and festive meals across North India. It gets its roasted flavour from the time the ground dal spends in the kadai before any syrup goes in. At first the paste looks sticky and clings to the spatula. With steady stirring it loosens into small golden grains and smells distinctly nutty. A broad, heavy kadai gives the paste room to roast evenly. Serve small bowls while the halwa is warm, when the ghee is fluid and the grains separate easily.

Ingredients

  • 100 g (about 1/2 cup)Split yellow moong dal Organic MandyaUse skinned, split dal.
  • 500 ml (2 cups)Water for soakingDiscard after soaking.
  • 110 g (about 1/2 cup)A2 ghee Organic MandyaReserve 1 tsp for frying the cashews.
  • 100 g (about 1/2 cup)White granulated sugar Organic Mandya
  • 375 ml (1 1/2 cups)Water for syrup
  • 18 g (about 2 tbsp, chopped)Cashews Organic Mandya
  • 0.5 g (about 1/4 tsp)Ground cardamom Organic Mandya

Method

  1. Rinse the dal

    Rinse the dal in cool water until the runoff is nearly clear.

  2. Soak the dal

    Soak the dal in the measured soaking water for 4 hours at room temperature, or in the fridge if the kitchen is hot.

    ⏱ 4 h

  3. Drain the dal

    Drain the soaked dal in a sieve for 5 minutes to remove excess surface water.

    ⏱ 5 min

  4. Grind the dal

    Grind the drained dal to a slightly coarse paste in a small mixer jar, using 5 ml (1 tsp) from the measured syrup water only if the blades need help.

  5. Fry the cashews

    Fry the cashews in the reserved ghee over low heat for 1–2 minutes, until golden, then lift them onto a plate.

    ⏱ 1 min

  6. Roast the paste

    Roast the dal paste in the remaining ghee over medium-low heat for 25–30 minutes, stirring and scraping the base until the paste breaks into golden, nutty-smelling crumbs.

    ⏱ 27 min

  7. Heat the syrup

    Heat the sugar with the remaining syrup water in a separate pan for 3–4 minutes, until the sugar dissolves and the liquid is hot.

    ⏱ 3 min

  8. Stir in the syrup

    Stir the hot syrup into the roasted dal in small additions over low heat, keeping your hands back from the steam.

  9. Cook to thicken

    Cook over low heat for 6–9 minutes, stirring until the halwa is thick, moist and leaves a trail across the pan when drawn with a spatula.

    ⏱ 7 min

  10. Finish with cardamom and cashews

    Fold in the ground cardamom and fried cashews off the heat.

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Tips

  • Drain the dal thoroughly so it roasts sooner.
  • Use a flat-edged spatula to scrape the base and corners of the kadai.
  • Keep the dal over steady medium-low heat so it colours evenly.
  • Use hot syrup to keep the mixture moving as the roasted dal absorbs it.

Serving

Serve warm in small bowls after a festive meal. Scatter a few of the fried cashews over each serving as you portion it.

Storage

Cool and refrigerate in a covered container for up to 3 days. Reheat only the portion you need over low heat with a splash of water until hot throughout.

Variations

  • Replace half the syrup water with milk for a softer, richer finish.
  • Fry a few sliced almonds along with the cashews.

Nutrition per serving

Energy304 kcal
Protein4.6 g
Carbohydrates28.1 g
Fat19.9 g
Fibre1.6 g

Approximate, calculated from the ingredients and divided by the stated servings.

Questions people ask

How long should moong dal soak for halwa?

Allow about four hours for skinned split yellow moong dal. A soaked piece should split when pressed between your nails. Drain the dal thoroughly before grinding so the paste can be roasted in ghee without having to cook off much added water.

How do I know when the dal is roasted enough?

Look for a golden colour, a nutty smell and small grains that move freely under the spatula. The wet paste will first clump and stick. Keep stirring over medium-low heat until it loosens and the aroma changes before adding any syrup.

Why is my moong dal halwa sticky or pasty?

The paste usually needs more time in the ghee before the syrup goes in. Grinding the dal very smooth or adding too much water to the grinder can also soften the grains. Use a slightly coarse paste and roast it until it crumbles under the spatula.

Can I make moong dal halwa without milk?

Yes. This recipe uses sugar dissolved in water, which lets the roasted dal and cardamom flavours stand out. Use the full measured amount of water and add the syrup hot, a little at a time, so the dal has time to absorb it evenly.

Can I make moong dal halwa a day ahead?

Yes. Chill the cooked halwa in a covered container once it has cooled. Warm individual portions over low heat with a splash of water, stirring gently until hot throughout. The ghee melts as the halwa heats and the grains loosen.

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