Moong dal ka halwa

You can served in desert.

Recipe by Neeta Maheshwari of

It is super tasty.[ek bar khaoge khate reh jaoge]

Ingredients vegetarian 6 servings

    • 300 gms Moong dal
    • 200 gms Ghee
    • 8-10 pieces Pista ( Pistachio )
    • 8-10 piece Almond
    • 200 gms Khoya
    • 2 drops Yellow colour
    • 300 gms Sugar
    • 6-7 strands Kesar (saffron)


    1. Soak dal for 5-6 hours and grind.
    2. Heat ghee in a karahi and cook ground dal to brown colour. Heat till the ghee gets separated.
    3. Add khoya and cook for 5 minutes. Take this mixture off the heat.
    4. Take a small pot, put a tea spoon of water with 2-3 drops of yellow colour and 6-7 kesar strands. Mix Well.
    5. Add this to above dal mixture.
    6. Boil sugar with 500 ml water in a separate pan. Add the dal mixture to the boiling water.
    7. Cook for about 10 minutes and heat till all the water is absorbed.
    8. Garnish with chopped almonds and pistachios. Serve Hot.
    9. Precaution : Be careful that you stir continuously so that the mixture doesn't stick to the pan.



    its vry easy n yummy thanx for ur recipe.....i would like to try ti once again....:)


    which moong dal to be used,tyhe whole green ,or split green or yellow moong dal?plz specify if u can.thx.

    mukta rani

    thanks for urs receipe...i will try it on my off day....mukta

    Javed Khan

    I used to grind moong dal, for my blessed mother , on a stone slab which is not is not available. What else I can use to grind moong dal with ?


    Hi I do not have a kitchen scale to measure all the ingredients that are given in gms. Can you please tell me the equivalent amount in Cups or ml ? One more question, How long should I boil the sugar syrup or I should just add dal mixture right after the sugar is dissolved??? Please specify because I am new to mithai making !!!!!!!!!!!!!!!!!


    Your recipe is very good! I look forward to making this again for at my next dinner party!! I thank you very much! Nina


    the texture of moong dal halva will be right when the dal is not ground to a very fine paste but granular