On cold winter nights, nothing feels warmer than Moong Dal Halwa made by Mom —
The aroma of ghee, the magic of cardamom, and memories of childhood in every bite.
Try this soulful and rich Indian dessert recipe today!
Table of Contents
🍯 A Sweet Journey: Moong Dal Halwa and Childhood Memories
It was a chilly winter night.
From the kitchen came the sweet aroma of ghee and cardamom.
In Nani’s hands was a spoon, stirring golden magic in the pan — Moong Dal Halwa was being made.
The flame was low, but the love was deep.
Moong Dal Halwa is not just a dessert — it’s an emotion.
Every spoonful carries love, patience, and the secrets of age-old kitchens.
Today, I’m bringing that same flavor to you — a little filmy, a little real, and straight from the heart.
💛 What Makes Moong Dal Halwa So Special?
- Slow cooking in ghee – Just like relationships grow deeper with time, moong dal cooked in ghee wins hearts with its rich aroma.
- Festive feels – Whether it’s Diwali or a wedding feast, this halwa is always the star.
- Rich & Royal – Loaded with dry fruits, khoya, and cardamom, this dish is pure royalty in every bite.
📝 Ingredients – What Makes This Halwa Magical
- Yellow Moong Dal – 1 cup (soak for 4–5 hours)
- Desi Ghee (Clarified Butter) – ½ cup (or more, as needed)
- Full-Fat Milk – 2 cups
- Sugar – ¾ cup (adjust to taste)
- Cardamom Powder (Elaichi) – ½ teaspoon
- Khoya (Optional) – ¼ cup (for extra richness)
- Chopped Dry Fruits – ¼ cup (almonds, cashews, pistachios)
👩🍳 Step-by-Step Moong Dal Halwa Recipe
Step 1: Grinding the Dal with Love
Drain the soaked dal and grind it coarsely in a mixer.
Don’t make it a smooth paste — keep it slightly grainy for the perfect texture.
Step 2: Roasting in Ghee – A Test of Patience
Heat ghee in a heavy-bottomed pan.
Add the ground dal and begin roasting.
Now comes the real test — keep roasting for 35–40 minutes, until the dal turns golden brown and gives off a rich, nutty aroma.
This step is the most important!
Step 3: Adding the Sweetness of Milk & Sugar
In another pan, warm the milk slightly.
Now slowly add the milk into the roasted dal, and mix in the sugar too.
The mixture will begin to thicken — keep stirring with love.
Step 4: Richness with Khoya & Dry Fruits
If you’re using khoya, add it now.
If needed, add a bit more ghee.
Stir in cardamom powder and roasted dry fruits.
Step 5: Serve with Love
When the halwa starts leaving the sides of the pan — it’s ready.
Serve it hot, and drizzle some extra ghee on top.
Because life, just like halwa, should be rich, warm, and full of soul.
✅ Quick Tips – Because Small Things Matter Big
- Roast the dal patiently and thoroughly, or it may taste raw.
- Always use desi ghee for that authentic flavor — skip the refined oils.
- You can store this halwa in the fridge for 5–6 days. Just don’t forget to add a little milk when reheating!
🧡 In the End… Halwa is Also a Memory
Moong Dal Halwa is not just a recipe — it’s a feeling.
Whether you’re coming home tired or celebrating a festival,
This halwa fills not just the stomach, but also the heart.
Try making this ultimate comfort dessert,
And do share in the comments —
Which sweet memory does your heart connect to this halwa?
🌐 Stay Connected with Bites With Divuu
If this halwa won your heart,
Let’s take one more step to connect!
Come join me on Instagram, where every recipe turns into a little reel-story —
Filled with the shine of ghee, the aroma of cardamom,
And a spoonful of pure emotion.
🎥 Watch the Reel of This Moong Dal Halwa
Because sometimes, flavor speaks louder in frames —
Every clip hides a memory,
Every stir tells a story,
Welcome to Divuu’s magical world of food and feelings!
👉 Follow @biteswithdivuu
Let’s stay connected — and meet again in the next flavorful journey!
