Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Halwa Recipe – Easy Semolina & Saffron Dessert

Introduction

Oh, halwa. Just the word conjures up warm, cozy feelings, doesn’t it? This Moong Dal Halwa is a classic Indian dessert, and honestly, it’s one I’ve been perfecting for years. I first made this for Diwali, and it was a hit – my family still asks for it every year! It’s a little bit of effort, but trust me, the rich, sweet, and slightly nutty flavor is absolutely worth it. This recipe combines the goodness of moong dal (split yellow lentils) with the delightful texture of suji (semolina) and a touch of fragrant saffron. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Halwa isn’t just delicious; it’s special. It’s a comforting dessert that’s perfect for festivals, celebrations, or just a cozy night in. It’s surprisingly easy to make, even if you’re new to Indian sweets. Plus, the aroma that fills your kitchen while it’s cooking is simply divine!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup moong dal
• 6 tablespoons ghee (approximately 85g)
• ?? tablespoon suji (fine semolina) – about 3 tablespoons (40g) works well
• ?? cup water – around 1 cup (240ml)
• ?? cup milk – around 1 ½ cups (360ml)
• 1 pinch saffron strands
• 6-8 tablespoons sugar (approximately 90-120g), adjust to taste
• ?? teaspoon cardamom powder – about ½ teaspoon (1g)
• 6 almonds, for garnish
• 6 pistachios, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Types and Soaking Tips

I recommend using split yellow moong dal (also called pesal). It cooks down beautifully and gives the halwa a lovely texture. Soaking the dal for at least 30 minutes softens it, making it easier to blend into a smooth paste. Don’t skip the soaking!

Suji (Semolina): Choosing the Right Grain

Use fine semolina (suji) for the best results. The finer grain cooks more evenly and gives the halwa a smoother texture. Coarse semolina can leave a slightly grainy feel.

Ghee: The Importance of Quality & Clarified Butter

Ghee is essential for that authentic flavor. It adds a richness you just can’t get with oil. If you don’t have ghee, you can use clarified butter, but ghee really is the star here.

Saffron: Sourcing and Blooming for Maximum Flavor

Saffron adds a beautiful color and subtle floral aroma. A little goes a long way! To get the most flavor, “bloom” the saffron by soaking it in a tablespoon of warm milk for about 10-15 minutes before adding it to the halwa. This releases its color and flavor.

Regional Variations in Moong Dal Halwa

Moong Dal Halwa isn’t made exactly the same way everywhere in India! Some families add a touch of nutmeg, while others prefer a more generous helping of cardamom. In some regions, they even add a bit of khoya (milk solids) for extra richness. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Dal: Rinse the moong dal thoroughly under cold water. Then, soak it in enough water for about 30 minutes. This softens it up for blending.
2. Blend the Dal: Drain the soaked dal and blend it with a little water to form a slightly coarse paste. You don’t want it completely smooth – a little texture is good.
3. Roast the Semolina: Heat the ghee in a heavy-bottomed pan over medium heat. Add the suji and roast for about a minute, stirring constantly, until it becomes fragrant. Be careful not to burn it!
4. Fry the Dal: Add the ground moong dal to the pan and fry for about 8-10 minutes, stirring frequently, until it turns golden brown. This is where patience comes in – keep stirring to prevent sticking.
5. Add Liquids: Pour in the milk, water, and the saffron-infused milk. Stir continuously until the liquid is absorbed.
6. Sweeten and Thicken: Add the sugar and continue cooking, stirring constantly, until the mixture thickens into a glossy consistency. This will take another 5-7 minutes.
7. Final Touches: Mix in the cardamom powder and, if you like, an extra tablespoon of ghee for extra richness. Cook for another minute or two, until the halwa pulls away from the sides of the pan.
8. Garnish and Serve: Garnish with toasted almonds and pistachios. Serve warm and enjoy!

Expert Tips

Here are a few secrets to halwa success:

Achieving the Perfect Halwa Texture

The key is to cook the dal and semolina properly. The halwa should be thick and glossy, not runny or grainy.

Preventing Sticking and Burning

Use a heavy-bottomed pan and stir constantly. Seriously, don’t walk away! Low to medium heat is your friend.

Roasting Semolina to Golden Perfection

Roasting the semolina properly is crucial for that nutty flavor. It should be fragrant and lightly golden, but not burnt.

Using the Right Heat Level

Start with medium heat, then reduce it to low once the liquids are added. This prevents the halwa from sticking and burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Halwa Adaptation

Substitute the ghee with coconut oil or a vegan butter alternative. Use plant-based milk (almond, soy, or oat milk) instead of dairy milk.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.

Adjusting the Spice Level

Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for a different flavor profile.

Festival Adaptations (Holi, Diwali, etc.)

During Diwali, I like to add a few strands of silver leaf (vark) for a festive touch. For Holi, a sprinkle of edible rose petals is beautiful!

Serving Suggestions

Moong Dal Halwa is best served warm. A dollop of fresh cream or a sprinkle of chopped nuts adds a lovely finishing touch. It pairs perfectly with a cup of masala chai.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

What is the best type of moong dal to use for halwa?

Split yellow moong dal (pesal) is the best choice. It cooks down beautifully and gives the halwa a lovely texture.

Can I make this halwa ahead of time?

You can make the halwa a day or two in advance and store it in the refrigerator. It might thicken up a bit, so you may need to add a splash of milk when reheating.

How do I know when the halwa is cooked perfectly?

The halwa should be thick and glossy, and it should pull away from the sides of the pan. It should also have a rich, sweet aroma.

What can I substitute for ghee in this recipe?

While ghee is best, you can use clarified butter or coconut oil as a substitute.

Why is saffron used in Moong Dal Halwa, and can I skip it?

Saffron adds a beautiful color and subtle floral aroma. You can skip it if you don’t have it, but it does enhance the flavor and appearance of the halwa.