Moong Dal Halwa

Moong Dal Halwa

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A rich, traditional North Indian dessert made from split yellow moong dal, slow cooked with ghee until deeply golden and fragrant, then finished with milk and nuts. A labour of love reserved for festive occasions, its patience testing method is exactly what gives it that signature grainy yet melting texture. Cooked in the Cumin Co. No 9 Oven, the heavy base allows the dal to roast evenly without scorching, even during the long stretches of continuous stirring.

The cookware that makes it

Limited Edition
Shyamal (Purple) Shyamal (Purple)
Shyamal by Cumin Co. (2.5L)
₹5,999 ₹6,799
all all
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹899 ₹1,099
Okhli (Gray) Okhli (Gray)
Mini Cocottes
₹1,699 ₹2,199

Time

Prep
10 min
Cook
50 min
Total
60 mins

Ingredients

1 serving
  • 1.0

    cup split yellow moong dal
  • 0.75

    cup ghee
  • 0.75

    cup sugar
  • 2.0

    cups milk, warmed
  • 0.5

    cup water
  • 0.25

    tsp cardamom (elaichi) powder

  • A pinch of saffron strands, soaked in 2 tbsp warm milk
  • 10.0

    cashews, roughly chopped
  • 10.0

    almonds, roughly chopped
  • 1.0

    tbsp pistachios, chopped, for garnish

Method

  1. Rinse the moong dal thoroughly and soak in water for 2 hours. Drain well, then coarsely grind in a blender with minimal water to a thick, slightly grainy paste – it shouldn't be completely smooth.

  2. Heat ghee in the Shyamal Dutch Oven over medium low heat.

  3. Add the ground dal paste and roast continuously, stirring without pause, breaking up any lumps as they form. This stage takes 20 – 25 minutes and is the most important step. Do not rush it or raise the heat, or the dal will scorch on the bottom while staying raw at the centre.

  4. Continue roasting until the mixture turns a deep golden colour, separates into a grainy texture, and releases a rich, nutty aroma with the ghee visibly separating at the edges.

  5. In a separate pan, warm the milk with water until just heated through.

  6. Lower the heat completely and gradually add the warm milk mixture to the roasted dal, stirring continuously to avoid lumps. The mixture will bubble and splutter, so add it slowly.

  7. Once combined, raise the heat slightly and cook, stirring frequently, until the mixture thickens and the dal absorbs most of the liquid.

  8. Stir in sugar and continue cooking for 5 – 7 minutes until it dissolves completely and the halwa thickens further, glistening with ghee.

  9. Add cardamom powder, saffron milk, cashews, and almonds. Mix well and cook for another 2 – 3 minutes until everything comes together into a rich, glossy halwa.

  10. Garnish with chopped pistachios before serving.

Serving suggestions

Serve warm on its own, or with a scoop of vanilla ice cream for a festive twist — garnished nuts and saffron strands served neatly in Cumin Co. Ceramic Mini Cocottes alongside.

Cumin Co. Expert Tip

Resist the urge to walk away during the roasting stage since moong dal halwa needs constant stirring on low medium heat for the ghee to fully render into the dal without burning. The moment you see it turn from a wet paste to a grainy, separated texture with ghee pooling at the edges, you know it's ready for the milk.

Cleaning & care guide

Allow the Shyamal Dutch Oven to cool before cleaning, then soak briefly in warm water to loosen any caramelised sugar residue. Use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub for stubborn spots, preserving the enamel's glossy finish.