• 1 cup Moong Dal
  • 1 cup sugar
  • 1 ½ cup milk
  • ¼ cup ghee
  • ½ teaspoon Elaichi powder

Making Moong Dal Halwa is an art. If not cooked properly, to get it really perfect is a daunting task as the balance between a perfectly cooked dal and a perfectly fried halwa made from this dal is a difficult feat to perform. Especially with the use of less ghee! Most beginners simply try to use excess ghee to cover the imperfection and raw dal smell. This recipe is a sure-shot success with minimum use of ghee and less time to cook with absolutely no odour of the dal. Guaranteed to be a success to be a success amongst your guests and loved ones.



  1. Grind the moong dal in the mixer and then the sugar to a powder.
  2. In a pan, heat the ghee and add the powdered moong dal and sugar and fry for some time on a low flame until the raw smell disappears.
  3. Add the milk and cook, stirring continuously until the halwa thickens and slight glaze is formed. Also add the Elaichi powder.

Instant Moong Dal Halwa