Mamta's Kitchen

Mung Dal (Green Gram) Halva

Moong Dal Halwa

Reeta Kumar

This is a very popular and delicious winter dessert, often served at winter wedding banquets in India. It is quite high in calories, but you can always try eating less! Serves 6-8


  • 200 gm. split moong dal skinless

  • 150 gm. ghee or clarified butter (do not use oil)

  • 150 gm. sugar

  • 200 ml. whole milk

  • 1/2 tsp. cardamom powder

  • A few strands of saffron soaked in 1 tbs. warm milk

  • 10 almonds/badam, blanched and shredded

  • 6-7 green pistachio/pista (not salted), blanched and shredded

  • 7-8 raisins or sultanas (kishmish)-optional


  1. Soak moong dal for 4-5 hours.

  2. Rinse, drain and grind coarsely, with as little water as possible, so that it is like a paste, not liquid.

  3. Heat ghee in a heavy bottomed pan or wok. Non-stick is better. When melted, add the dal paste and stir-fry until the water is evaporated. The dal starts to turn light brown and there is a nice aroma of 'roasting' dal.

  4. Add milk, sugar, cardamom powder, saffron in milk , raisins and 2/3rd of the chopped nuts, saving a few chopped nuts for garnish.

  5. Keep stir-frying until the mixture is thickened and begins to 'come off' the edges of the pan.

  6. Garnish with saved nuts and serve hot. Hot halwa tastes excellent with vanilla ice-cream.

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