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Indian Moong Dal Halwa/Sheera Dessert Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Moong Dal Halwa

Moong Dal Halwa

Moong dal halwa is a sweet Indian pudding prepared with split and husked mung beans. It is a North Indian dessert very popular today and a must at most North Indian wedding meals.

Usually, halwa is prepared with vegetables (like carrots, bottle gourds, beetroots, ash gourds, etc.), fruits (like pineapple, banana, etc), nuts (like almonds or cashews), or even flours (like whole wheat flour and semolina).

Though moong dal is a lentil, halwa is prepared with it as well. One meal of the day in Indian homes has to have any dal as a main dish, but moong dal is possibly the only dal from which halwa is prepared. Moong dal is a very nutritious dal.

A must-prepare dish in the winter season, this moong dal halva can be eaten anytime you have a craving for it.

Preparing this halwa does take an extra bit of time and effort, but it is worth it in the end. Do try making it, and I am certain you will relish it. In my video below, I'll show you how to prepare this recipe.

Use a non-stick kadhai/wok for easier cooking as the halwa tends to get quite sticky and may burn easily if not stirred constantly. When it is prepared though, the ready dish is not at all sticky.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

About 4 servings

Ingredients

  • 1/2 cup skinned & split moong dal/mung beans, soaked in water overnight
  • 3/4 cup milk
  • 3/4 cup water
  • 10-12 soaked & skinned almonds, sliced thinly
  • 3/4 cup sugar
  • 1/2 cup desi ghee/clarified butter
  • 10-12 kesar/saffron strands, soaked in 2 tbsp of hot milk
  • 1/2 tsp cardamom powder

Instructions

  1. Grind the soaked moong dal coarsely using no water, or as little as possible.
  2. Heat the desi ghee in a kadahi/wok, then reduce heat to low and add the ground moong dal.
  3. Stirring constantly, roast the moong dal till it leaves its aroma.
  4. Add the milk and water to a pot and heat until it comes to a boil, then set aside.
  5. As soon as the moong dal is roasted, add the sugar and cardamom powder. Stir until the sugar mixes.
  6. Add the milk-water mixture, the saffron and soaked milk, and some sliced almonds.
  7. Keep stirring and cooking the halwa till it leaves the sides of the kadahi and ghee separates out of the halwa.
  8. Transfer to a serving bowl and garnish with some sliced almonds.
  9. Serve at breakfast, as an after-meal dessert, or anytime you crave something sweet.

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

You're welcome. Thank you manatita.

manatita44 from london on July 13, 2018:

I see. No wonder I like it so much! Thanks for the info.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

Manatita, the Gurudwara Parshad is prepared with whole wheat flour and is called Karah Parshad. Yes, it is a form of halwa. Chanting of Gurbani has to be continuously done by those who are preparing it till it's preparation is completed.

The dal halwa has no religious significance attached to it but is prepared in much the same way but only at home or sold at the sweetmeat shops.

Thank you for reading.

manatita44 from london on July 12, 2018:

I think that it's the one I have at the Gurdhwara for Prasad. Really delicious! They don't call it Dal though.

I was at an Asian Interfaith gathering on Sunday. I really wanted it for Prasad. Alas! They had ladu and other sweets but not Halwa. Missed it!

Informative Hub.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 10, 2018:

Bill, my friend, thank you!

Bill Holland from Olympia, WA on July 10, 2018:

My education continues! Thank you sir!

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