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Moong Dal Halwa is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.
Rinse 1 cup yellow moong dal thoroughly, then soak in water for at least 5 hours or overnight for even cooking.
Drain the dal and grind into a coarse paste without adding excess water—this helps maintain a granular halwa texture.
Heat 1 cup ghee in a heavy-bottom pan on medium-low. Add the moong dal paste and sauté, stirring continuously, until it turns golden brown and fragrant (about 30–35 minutes).
Gradually pour in 2 cups whole milk, stirring vigorously to avoid lumps while keeping the heat medium-low. Simmer until the mixture thickens and ghee begins to separate.
Add 1 cup sugar, 1 tsp cardamom powder, saffron strands, and cook, stirring, until the halwa turns glossy and reaches a rich, luscious consistency (about 10–15 minutes more). Garnish with slivered almonds before serving.
