Moong Dal Halwa is a beloved Indian dessert that tantalizes the taste buds with its exquisite flavors and unique texture. This delightful sweet dish is crafted from moong dal (split yellow lentils), ghee (clarified butter), sugar, and an array of aromatic spices. It is cherished across the subcontinent for its harmonious blend of flavors, velvety consistency, and irresistible aroma.
I am here to provide you with the ideal ingredient ratios and a handful of foolproof tips that will assist you in creating a flawless batch of instant moong dal halwa or sheera on your very first try. I encourage you to give this a shot!
- Firstly, to make the halwa, grind the moong dal into a slightly coarse powder to achieve the best texture and consistency. Avoid grinding it into a fine powder. Additionally, I include some rava and besan (gram flour) with the moong dal to enhance the halwa’s flavor and texture.
- Secondly, for a perfect sheera, follow the simple ratio of 1:1:1:1.5 for semolina, ghee, sugar, and milk. This ratio is easy to follow, but if you prefer less sweetness, you can reduce the sugar to ¾ cup.
- Lastly, I added milk to the halwa, but you can omit it if you’re preparing it as a regular dessert. As an alternative, you can incorporate milk powder or mawa for a richer taste and texture.
Moong dal halwa recipe | instant moong dal halwa | moong dal sheera
- 1 cup moong dal
- 1 cup sugar
- 1 cup melted ghee - add into batches
- 1.5 hot milk
- 2 tbsp suji
- 2 tbsp besan - gram flour
- 2 tbsp malai - optional
- ½ tsp cardamom powder
- ½ cup hot water
- 2 tbsp chopped cashews
- 2 tbsp chopped almond
- 2 tbsp chopped pistachio
- Wash and pat dry 1 cup of moong dal. Roast it over low flame until it turns slightly brown.
- Transfer it to a plate and allow it to cool down a bit.
- Put the roasted dal in a mixer jar and grind it into a coarse powder. Sieve the ground powder and set it aside.
- Next, in a kadai, add ghee along with chopped cashews, almonds, and pistachios. Roast them over a low flame, then transfer them to a plate.
- In the same kadai, add some more ghee, along with rava and besan. Roast over a low flame until they slightly change color.
- Incorporate the moong dal powder and some ghee. Roast over a low flame until it turns brown and the dal granules puff up.
- Pour in ½ cup of hot water and mix well (refer to the video).
- Heat 1.5 cups of milk and gradually add it to the halwa mixture. Mix well until the milk is fully absorbed.
- Add 1 cup of sugar and mix thoroughly. Also, add the remaining ghee and continue mixing until the sugar is completely dissolved, and the ghee is released from the sides. (refer video)
- Finally, add 2 tablespoons of malai, ½ teaspoon of cardamom powder, and the roasted dry fruits. Mix everything together.
- Serve the moong dal halwa and enjoy.
- The proportion of moong dal, sugar, and ghee should be equal.
- Make a slightly coarse powder of moong dal.
- Roast moong dal over a low-medium flame.
- Moong dal is perfectly roasted when ghee is released from its sides and the granules puff up.
- The milk should be hot, so it will easily absorb into the moong dal.
- When the milk is completely absorbed, then add sugar to the halwa.