Moong Dal Halwa: Rich Lentil Dessert

Rich, aromatic, and loaded with protein- this moong dal halwa is a dessert with a difference. 

Indian food is famous for its use of lentils, and while that makes sense when it comes to savory foods, you’ll be surprised to find how effectively lentils can be used in dessert recipes too. 

This moong dal halwa recipe is just an example- yellow lentils are roasted in lots of ghee (clarified butter), milk, and sugar to get it to have that creamy consistency and rich, smooth taste. 

Jump to:

• Ingredients For the Recipe
• How to Make the Moong Dal Halwa
• Tips & Tricks to Nail the Recipe
• Moong Dal Halwa

This dessert recipe is a must-try if you’re looking to treat yourself to a simple, rustic, and delicious sweet treat, especially during the colder months of the year. 

Ingredients For the Recipe

You’ll need a very short and simple list of ingredients to make the moong dal halwa. 

• Moong Dal (Yellow gram): 1 cup
• Water: As required 
• Ghee: ¼ cup
• Sugar: ¼  cup or as per taste
• Milk: 1½  cup
• Kesar: A pinch
• Cardamom powder (optional): A pinch
• Slivered almonds: For garnish

How to Make the Moong Dal Halwa

Once you are ready with all the ingredients, all you need to do is follow this step-by-step process to make sure you get the recipe right. 

Soak the yellow gram in enough water overnight or at least for a few hours. 

Once it is properly soaked, transfer it to a blender and blend it into a smooth paste. 

Heat the ghee on a pan. 

Add the moong paste and roast it in the ghee until it becomes a bit darker in color. 

Next, add the milk, cardamom powder (optional), and Kesar and mix well. 

The texture of the halwa will start to smoothen as you keep mixing. 

Add the sugar next and give a good mix.

Add a little bit of water if the halwa starts to harden. 

Keep mixing until the liquid dries up and the halwa becomes smooth. Make sure there are no lumps. 

Serve hot after garnishing with slivered almonds. 

Can I Make This in an Instant Pot?

Yes, you definitely can. While the moong dal doesn’t need to be boiled, you can still roast it using the sauté function in your Instant Pot. Just remember to remove the steel inner pot while sautéing the moong dal to keep it from burning. 

What Else Can I Add to the Moong Dal Halwa?

You can lend some extra creaminess and richness to your moong dal halwa by adding some mawa (reduced dry milk) into the mix after your moong dal seems to be 50% cooked. 

If you don’t have the dry milk, you can also add a couple of spoonfuls of milk powder or some condensed milk for some extra flavor and creaminess. 

And of course, you can always top the halwa with the nuts of your choice- almond and pistachios are the classics you can never go wrong with. You can also top the halwa with some dried rose petals to lend it a layer of richness and a pop of color. 

How Do I Store the Leftovers?

Storing your leftover moong dal halwa is super easy. Just transfer it to an airtight container and pop it in the refrigerator, where you can store it for up to 7 days. 

If you’re making the halwa in a big batch, just reheat the portion that you intend to serve. It is best to reheat the halwa in the microwave, but if you prefer reheating it on the stove, make sure you add a bit of water or milk to moisten the halwa and then reheat it. 

Tips & Tricks to Nail the Recipe

And of course, you can’t say no to some tips and tricks to nail the recipe. 

• One of the most important things to keep in mind while making the moong dal halwa is to stir it continuously on low to medium heat. The idea is to get the dal cooked to perfection, but at the same time, it shouldn’t end up getting burned. 
• While you can definitely replicate this recipe using moong dal that has been soaked for just a few minutes, or even raw moong dal, it is always a good idea to soak the lentils overnight. Soaking can help make the dal easier to cook and digest. 
• If you’re using a pot to make the moong dal halwa, make sure you use a non-stick cooking surface. If you’re using a regular pot, you’ll need more muscle to keep stirring the halwa such that it doesn’t end up burning or sticking to the bottom of the pot. 
• When it comes to making this halwa or practically any other Indian sweet, skimping on the amount of ghee you’re adding in isn’t going to do you any good. Having the right amount of ghee is crucial for this moong dal halwa recipe. 
• If you want to reduce the amount of stirring the moong dal halwa needs, you can add in more fat aka ghee! 
• If you prefer your moong halwa to have that nice grainy texture, make sure you don’t grind it until it is completely smooth. 
• While grinding the moong dal, you can add a bit of water if the mixture seems too dry and lumpy. Just keep in mind not to add too much water, as it can get the mixture runny, and the halwa will take a longer time to cook completely. 
• The kesar (saffron strands) add a nice pop of color to the halwa and give it that golden hue that it is famous for. Needless to say, it is an absolute must for this recipe. You can soak a few strands in a tablespoon of warm milk for them to release their color and essence, and then use them for the halwa. 

How to Serve the Moong Dal Halwa

This rich and flavorful moong dal halwa tastes great all on its own! Just remember to serve it while it is still nice and warm. If you’re getting it out of the refrigerator, make sure you reheat it in the microwave and then serve. 

You can also pair this delightful warm halwa with a scoop of vanilla ice cream on the side. The contrast between the textures and the temperature of both of them is really a match made in heaven. 

Your moong dal halwa can be an excellent dessert that you can serve after your Indian meal of some dal makhani or Madras chicken curry.