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Moong Dal Halwa

Moong Dal Halwa

Moong dal halwa is a classic North Indian festive dessert made by slow-roasting ground yellow moong dal in ghee until golden, then cooking it down with milk and sweetener into a rich, grainy halwa. This version leans on aromatic Anveshan bilona ghee for authentic richness and unrefined Anveshan khandsari instead of white sugar, finished with cardamom, saffron and fried nuts. It takes patience but rewards you with a deeply indulgent halwa that serves 6.

Time breakdown

Prep Time30 min
Cook Time45 min
Total Time1 hr 15 min

Ingredients

  • Moong Dal (yellow, split)
  • Milk
  • Water
  • Cardamom powder
  • Cashews & raisins
  • Saffron strands

How to Make Moong Dal Halwa

  1. 1

    Soak moong dal for 4–6 hours, then drain and coarsely grind (not a paste).

  2. 2

    Heat Anveshan ghee in a heavy-bottomed pan on medium flame. Add the ground dal and roast, stirring continuously, for 25–30 minutes until golden and fragrant.

  3. 3

    Warm the milk and water together. Carefully add to the roasted dal — it will splutter. Stir well and cook until absorbed.

Tips for the Best Moong Dal Halwa

  • ✓Roast the dal on low heat until it smells nutty and releases the Anveshan ghee — rushing this step gives a raw taste.
  • ✓Warm the milk before adding it so the halwa cooks evenly without seizing.

Frequently Asked Questions

More about Anveshan Khandsari / Jaggery (Unrefined Sweetener)

Duration: Best to use it before 12 months from the date of packaging.

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