Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Halwa Recipe – Saffron & Ghee Infused

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 work, but trust me, the rich, sweet, and slightly nutty flavor is absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a deeply flavorful, melt-in-your-mouth experience. The slow cooking process with ghee really brings out the sweetness of the moong dal, and the saffron adds a beautiful aroma and color. It’s perfect for celebrations, or honestly, just a comforting treat on a chilly evening.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal Halwa:

• 0.5 cup (approx. 100g) Split Moong Dal
• 0.25 cup (approx. 60ml) Ghee
• 0.33 cup (approx. 75g) Sugar
• 0.25 cup (approx. 60ml) Milk
• 0.25 cup (approx. 60ml) Water
• 6 no. Saffron threads
• 9 no. Cashews
• 13 no. Raisins

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Split Moong Dal: Type and Quality

Using good quality split moong dal (yellow split lentils) is key. Look for lentils that are bright yellow and uniform in size. Older lentils can take longer to cook and might not give you that smooth texture we’re after.

Ghee: The Importance of Clarified Butter

Ghee is essential here. It’s not just about flavor; it contributes to the halwa’s texture and richness. Don’t skimp! If you’re unsure what ghee is, it’s clarified butter – you can find it at most Indian grocery stores, or even make your own.

Saffron: Sourcing and Flavor Profile

Saffron is the star when it comes to aroma and color. A little goes a long way! Try to source good quality saffron – it’ll have a more vibrant color and a stronger fragrance. I usually get mine from a local spice shop.

Regional Variations in Halwa Making

Halwa recipes vary across India! Some regions add cardamom, others use different nuts. You’ll find versions with wheat, semolina (sooji), or even carrots. This recipe focuses on the classic moong dal version, but feel free to experiment once you’re comfortable with the base.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Dal: Dry roast the split moong dal in a thick-bottomed pan over medium heat for about 7 minutes, until it turns golden brown and fragrant. This step is crucial for developing the flavor.
2. Soak Overnight: Transfer the roasted dal to a bowl and soak it in water overnight (or for at least 6-8 hours). This softens the dal for grinding.
3. Grind to a Paste: Drain the soaked dal and grind it into a smooth paste using a little water if needed. It should be quite smooth – no grainy bits!
4. Sauté the Paste: Heat ¼ cup of ghee in a heavy-bottomed pan. Add the dal paste and stir continuously on low heat. This prevents it from sticking and burning.
5. Add Ghee Gradually: Slowly add the remaining ghee, a little at a time, while stirring constantly. Keep stirring! This process takes time (about 20-25 minutes), but it’s what gives the halwa its beautiful texture. You’ll notice the mixture becoming aromatic and the ghee starting to separate from the dal.
6. Infuse with Saffron: While the dal is cooking, soak the saffron threads in 2 tablespoons of warm milk. This releases the color and flavor.
7. Make Sugar Syrup: In a separate pan, combine the sugar, milk, and water. Bring to a boil and cook until the sugar dissolves and the syrup reaches a one-string consistency (more on that in the FAQs!).
8. Combine & Cook: Slowly pour the sugar syrup into the dal mixture, stirring constantly. Continue to cook on low heat until the ghee surfaces and the halwa starts to come together.
9. Temper & Garnish: In a small pan, heat a teaspoon of ghee and quickly fry the cashews and raisins until golden brown. Pour this tempering over the halwa and mix well.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Moong Dal Halwa:

Achieving the Perfect Texture

Patience is key! The slow cooking process is what creates that smooth, melt-in-your-mouth texture. Don’t rush it.

Preventing the Halwa from Sticking

Use a heavy-bottomed pan and stir constantly. Seriously, constant stirring is your best friend here.

Roasting the Dal for Optimal Flavor

Don’t underestimate the importance of roasting the dal. It deepens the flavor and helps prevent a bland halwa.

Knowing When the Halwa is Cooked Through

The halwa is ready when the ghee separates from the mixture and starts to surface. It will also have a lovely golden-brown color.

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. It won’t have quite the same flavor, but it’s a delicious option!

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.

Adjusting the Spice Level (Cardamom, etc.)

Add a pinch of cardamom powder for a warm, fragrant spice. My grandmother always added a tiny bit of nutmeg too!

Festival Adaptations (Holi, Diwali)

For Diwali, I like to add a few chopped pistachios for extra color and crunch. For Holi, a sprinkle of edible silver leaf (varak) makes it extra festive.

Serving Suggestions

Serve warm, garnished with extra nuts. It’s delicious on its own, or with a scoop of vanilla ice cream. A sprinkle of chopped pistachios adds a lovely touch.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

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

Split moong dal (yellow split lentils) is the best choice. Make sure it’s fresh and bright yellow.

How can I prevent the halwa from becoming grainy?

Grind the soaked dal into a very smooth paste. And remember, constant stirring during cooking is crucial!

Can I make this halwa ahead of time?

You can make the dal paste ahead of time and store it in the refrigerator for a day. But the halwa itself is best enjoyed fresh.

What is the role of ghee in this recipe, and can I substitute it?

Ghee adds richness, flavor, and helps create the perfect texture. While you can substitute it, the flavor won’t be quite the same.

How do I know when the sugar syrup has reached the correct consistency?

The sugar syrup should reach a one-string consistency. To test, take a small drop of syrup between your thumb and forefinger and gently pull them apart. If a single string forms, it’s ready.

Is saffron essential for this recipe? What can I use if I don’t have it?

Saffron adds a beautiful aroma and color, but it’s not essential. You can omit it, or use a tiny pinch of turmeric for color (though it won’t have the same flavor).