Moong Dal ka Halwa is a classic North Indian dessert that holds a special place in traditional kitchens, especially during winters and festive occasions. Made by slow-roasting ground yellow moong dal in generous ghee and sweetened with sugar, this halwa is known for its rich aroma, grainy texture, and indulgent taste. Packed with warmth and nourishment, it is often prepared to celebrate festivals, family gatherings, and special moments. Though simple in ingredients, Moong Dal ka Halwa is a labor of love that rewards patience with a comforting, melt-in-the-mouth dessert.

Ingredients:

½ cup yellow moong dal (split & skinned)

½ cup ghee

¾ cup sugar (adjust to taste)

1½ cups milk

½ cup water

¼ tsp cardamom powder

Chopped almonds & cashews (optional)

A few saffron strands (optional)

Method:

# Soak & grind dal
Wash moong dal well and soak for 3–4 hours. Drain and grind into a slightly coarse paste using a little water.

# Roast the dal
Heat ghee in a heavy pan. Add the ground dal and roast on low to medium flame, stirring continuously.
Keep roasting until it turns golden, aromatic, and ghee starts separating (this may take 15–20 minutes).

# Add liquid
Slowly add milk and water. Be careful as it may splutter. Mix well and cook until the halwa thickens.

# Sweeten it
Add sugar and mix. The halwa will loosen again—keep cooking till it thickens and leaves the sides.

# Flavour & garnish
Add cardamom powder, saffron, and dry fruits. Mix well.

# Serve warm
Serve hot for the best taste