Recipe – Moong Dal Halwa / Dal Ka Sheera


Prep Time: 3 hours

Cooking Time: 50 mins

Serves: 4


  • Yellow Moong Dal (Split yellow gram): 1 cup
  • Besan (gram flour): 1 tablespoon
  • Sugar: 1 cup
  • Ghee: 1 Cup
  • Milk: 3 Cup
  • Kesari food color: 1 pinch
  • Saffron: 2 to 3 strands
  • Cashew nuts: 10-12, chopped
  • Almonds: 10-12, chopped
  • Pistachios: 10-12, chopped
  • Raisin: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon


  • Wash the moong dal 2-3 times and soak in water for minimum 3 hours.
  • Drain the excess water and grind it to smooth paste. If required then only use little water for grinding.
  • Soak saffron strands in ½ tablespoon of warm milk, Keep aside.
  • Heat 1 tablespoon ghee and roast cashews and almonds for 1 minute. Take out the roasted nuts and keep aside.
  • In the same pan add ½ cup ghee.
  • Add the besan and saute for 1 minutes.
  • Add the grinded moong dal paste and cook it in low heat 30 minutes or till it becomes golden brown. Stir continuously while cooking.
  • Add milk and mix well. Keep Stirring. There should be no lumps.
  • After 5 minutes, add sugar, food color and the remaining ghee. Mix well. Cook for another 10 minutes or till sugar dissolves and ghee separates.
  • Add the saffron milk, roasted nuts, cardamom powder and raisins. Mix well and turn off the heat.
  • Serve hot. Or,
  • In a square container, place a butter paper and spread the hot moong dal halwa. Spread it to make a ½-inch thick layer. Now cut it into 2 inch-square pieces. Once it is cool, take out the pieces and store in air tight container. It stays good for 2 weeks.

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