Moong Daal Halwa

Moong daal halwa

Kailash Kumar/Getty Images

Prep: 12 hrs
Cook: 90 mins
Total: 13 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
975 Calories
75g Fat
72g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 975
% Daily Value*
Total Fat 75g 96%
Saturated Fat 45g 227%
Cholesterol 189mg 63%
Sodium 229mg 10%
Total Carbohydrate 72g 26%
Dietary Fiber 8g 28%
Total Sugars 55g
Protein 11g
Vitamin C 3mg 16%
Calcium 152mg 12%
Iron 3mg 17%
Potassium 682mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich, delicious dessert has an unusual main ingredient, normally associated with savory dishes—lentils. You'd never believe it when you eat it, though. Serve moong daal halwa warm with a scoop of vanilla ice cream, and you'll get many requests for seconds.


  • 2 cups moong daal (split yellow lentils)

  • 2 cups water

  • 1 cup sugar

  • 6 pods green cardamom, split

  • 2 cups ghee

  • 1 cup khoya

  • 1 cup mixed dried fruits of your choice, finely chopped

  • Chopped nuts, for garnish

  • Vanilla ice cream, optional

Steps to Make It

  1. Wash thoroughly and soak the moong daal in plenty of water overnight.

  2. The next morning, grind to a smooth paste in a food processor. Do not add any water while grinding.

  3. Combine the 2 cups water and 1 cup sugar in saucepan over medium heat. You want the sugar syrup to be a one-thread consistency, which it should reach at about 230 F to 234 F. When done, turn off the heat and add the split cardamom pods to the syrup. Cover and set aside for later.

  4. Heat the ghee/clarified butter in a heavy-bottomed (preferably nonstick) pan on a medium flame till warm.

  5. Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently till it begins to turn golden and releases its aroma. Another sign of doneness to watch for is the separation of the ghee from the moong daal.

  6. Add the khoya and mix well. Cook for another 2 to 3 minutes.

  7. Now add the sugar syrup (remove cardamom pods before adding) and mix to blend.

  8. Cook on a medium flame for 5 to 7 minutes, stirring frequently.

  9. Add the dried fruits and cook for another 2 minutes. Turn off the fire.

  10. Garnish with chopped nuts and serve. You can also add a dollop of vanilla ice cream if desired.

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