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Moong Dal Halwa served in small bowls
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Rajasthani Moong Dal Halwa

There are desserts that satisfy a sweet craving, and then there are desserts that carry memories — Rajasthani Moong Dal Halwa belongs to the second category. Rich with ghee, deeply roasted, and patiently cooked, this iconic North Indian dessert appears in winter evenings, wedding buffets, and festive celebrations, filling the home with the aroma of slow‑roasted lentils and ghee.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Soaking Time6 minutes
Total Time8 hours
Course: Breakfast, Dessert, Meal Prep, Snack
Cuisine: Indian
Diet: Gluten Free, Hindu, Low Salt, Vegetarian
Keyword: Moong Daal Halwa, Moong Dal Halwa, Mung Daal Halwa, Mung Dal Halwa, Rajasthani Delicacy, Rajasthani Sweet
Servings: 6 people
Calories: 284kcal
Author: Rupali Agarwal

Equipment

Ingredients

Pantry

  • ½ cup Moong Dal
  • ½ cup Sugar
  • 2 cups Water

Dairy

  • ½ cup Ghee
  • 1 tablespoon Milk

Spices/Seasoning/Flavoring

Garnish

Instructions

Step 1: Soak the Dal

  • Wash moong dal until the water runs clear.
    Rinsing moong dal
  • Soak for 6 hours (or overnight) until fully hydrated.
    Soaking moong dal

Step 2: Grind into a Smooth Paste

  • Drain completely.
    Straining water from soaked dal
  • Grind into a smooth paste using minimal water.
    Grinding moong dal

Step 3: Roast the Ground Dal in Ghee

  • Heat ghee in a heavy-bottomed kadai/wok.
    Adding ghee to wok
  • Add the ground dal and roast on the medium low heat.
    Adding ground moong dal to ghee in wok
  • Stir frequently — this step cannot be rushed.
    Roasting ground moong dal in ghee

Step 4: Roasting Timeline

  • 0–20 min: Thick, sticky, heavy paste
    Roasting stage after 20 minutes
  • 20–45 min: Mixture dries gradually; moisture evaporates
    Roasting stage after 30 minutes
  • 45–75 min: Dal breaks into soft crumbs; color deepens
    Roasting stage after 1 hour
  • 75–90 min: Color turns deep golden; rich aroma; signature grainy texture
    After roasting for about 1.5 hours

Step 5: Prepare Sugar-Water

  • Heat until sugar dissolves and the mixture come to oneboil. Do not cook it into syrup.
  • Add a splash of milk to remove any impurities from sugar floats on the top
    Adding a splash of milk in sugar-water mixture

Step 6: Bring Sugar Syrup to Warm Stage

  • Let the mixture cool down until warm. Boiling liquid can splatter and scald, so handle carefully.

Step 7: Finish the Halwa

  • Slowly pour warm sugar-water into the roasted dal.
  • Cook on low heat for 15 minutes, keep stiring.
    Cooking halwa on low heat
  • The halwa will thicken, turn glossy, and release ghee from the sides.

Step 8: Add Flavoring and Garnishing

  • Mix in cardamom and saffron powder, cook briefly until fragrant.
  • Garnish with nuts and serve warm
    Almonds being added to Moong Dal Halwa

Nutrition

Calories: 284kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 11mg | Potassium: 42mg | Fiber: 2g | Sugar: 17g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg