Moong Dal Halwa

Moong Dal Halwa by Chef Deepak


  1. Moong Dal – ½ Kg, soaked overnight and ground
  2. Sugar – 300 gms or to taste
  3. Ghee – 400gms
  4. Almonds or Cashew Nuts – 100gms, chopped
  5. Raisins – 1 Tablespoon


Heat the ghee in a karahi. Add the ground dal and brown well on a medium flame. This will take time, about 40 minutes, till the ghee separates. Once browned, add sugar and 300ml of water and stir till it melts.

Serve hot garnished with nuts and raisin.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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