Dessert, Rajasthani Dishes

Moong Dal Halwa (with a twist)

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Moong Dal Halwa

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Serve: 5-6
Duration: 2 hrs 30 minutes

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Procedure for moong dal halwa

  • Clean moong dal by rubbing gently with the help of damp cloth. Keep it aside for 10-15 minutes and let it dry.
Clean moong dal
Clean moong dal
  • In a mixer make coarse moong dal powder without any water. Keep it aside.

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  • Use non stick-pan for this recipe, in a deep pan heat ghee, add elaichi powder and cook for few seconds.

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  • Add the moong dal powder and besan, cook on a medium flame till yellow moong dal changes its color into golden brown color, while stirring it continuously. Do not over roast the moong dal.

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  • Add saffron strands, dry fruits and orange color mix well.



  • Add milk in the mix and keep on stirring it, while continuously stirring it. Remember this dessert need a long time to cook, you will feel that the paste is getting thicker in consistency and you need more effort to stir your mix.



  • Add sugar and cook on a medium flame till ghee separates from halwa, while continuously stirring it. This whole procedure took me more than 2 hours to cook.



  • Moong dal halwa is ready to serve. Garnish it with dry fruits. Serve it warm.

moong dal


You can store it in an air-tight container and refrigerate it for weeks.

Food Quote

 Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

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9 thoughts on “Moong Dal Halwa (with a twist)

    1. Thank you Anamika ! 🙂
      I am using a local baby brand saffron. There are many options available in market, organic ones costs around Rs 800.

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