Homemade Moong Dal Halwa with Pure A2 Ghee
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By the Faimly Farm Team · Last updated June 17, 2026 · Prep 15 min · Cook 45 min · Serves 4-6
Moong dal halwa is the king of Indian festive sweets — rich, grainy, and deeply aromatic. It is also the dish that most rewards good ghee, because the dal is slow-roasted in it for the better part of an hour. Made with pure A2 ghee, this halwa develops a fragrance and melt-in-the-mouth texture that no shortcut can match. Here is the traditional recipe, with patience as the main ingredient.
Why A2 Ghee Is Essential Here
In moong dal halwa, ghee is not a finishing touch — it is the cooking medium that slow-roasts the dal to a golden, nutty richness. Pure A2 ghee carries that roasting flavour and gives the halwa its signature aroma and grain. Because so much ghee is used, its purity and fragrance show directly in the final sweet.
Ingredients
- 1 cup moong dal (yellow, split), soaked 2-3 hours
- 3/4 cup A2 cow ghee
- 3/4 cup sugar
- 2 cups milk
- 1/2 cup water
- 1/4 tsp cardamom powder
- 10-12 almonds and cashews, slivered
- A few saffron strands (optional)
Method
- Grind: Drain the soaked moong dal and grind to a coarse, thick paste using minimal water.
- Roast: Heat the A2 ghee in a heavy pan. Add the dal paste and roast on low-medium heat, stirring constantly. This is the key step — it takes 25-35 minutes for the dal to turn golden and release a nutty aroma.
- Prepare the liquid: Meanwhile, warm the milk, water, and saffron together.
- Combine: Once the dal is golden and the ghee begins to separate, carefully add the warm milk mixture (it will splutter). Stir continuously to avoid lumps.
- Add sugar: When the liquid is absorbed, add sugar and cardamom. Keep stirring as the halwa thickens and the ghee separates again.
- Finish: Stir in the slivered nuts. The halwa is done when it is glossy and leaves the sides of the pan.
- Serve: Serve warm, garnished with extra nuts.
Tips for Perfect Moong Dal Halwa
- Do not rush the roast: the long, slow roasting of the dal in ghee is what creates the flavour. Patience is everything.
- Keep stirring: moong dal halwa scorches easily, so constant stirring on low-medium heat is essential.
- Use enough ghee: this is a rich sweet by design; the ghee gives it texture and aroma.
- Warm the milk: adding warm (not cold) liquid keeps the texture smooth.
The Faimly Farm Tip
Because moong dal halwa relies so heavily on ghee, purity is everything — adulterated ghee gives a dull, greasy result. Our A2 ghee is made by the traditional bilona method in small lab-tested batches under our FSSAI licence, for the cleanest roasting aroma. Try our Desi Danedar A2 Cow Ghee or explore the full A2 Ghee collection.
Frequently Asked Questions
Which ghee is best for moong dal halwa?
Pure A2 cow ghee, ideally bilona-made, gives the best roasting aroma and richness for this ghee-heavy sweet.
Why is my moong dal halwa sticky or lumpy?
Usually from adding cold liquid or under-roasting the dal. Roast the dal well in ghee and add warm milk gradually while stirring.
How long does it take to roast the dal?
About 25-35 minutes on low-medium heat. This slow roast in ghee is the most important step and cannot be rushed.
Can I make moong dal halwa without sugar?
You can adjust sweetness, but sugar also affects texture. Reduce it to taste rather than omitting entirely.
How much ghee does moong dal halwa need?
It is a rich sweet — around 3/4 cup ghee per cup of dal is traditional. The ghee is central to the texture.
Conclusion
Moong dal halwa is a labour of love, and the reward is one of the most luxurious sweets in the Indian repertoire. The secret is simple: pure A2 ghee and the patience to slow-roast the dal until it is golden and fragrant. Get those right, and you will have a halwa worthy of any festival or celebration.
Make festive halwa worth the effort. Explore our A2 Ghee collection, try the aromatic Desi Danedar A2 Cow Ghee, and read our guide on A2 ghee for Indian sweets. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
