{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Moong Daal Halwa”,”description”:”Moong Daal Halwa is a rich and aromatic Indian winter dessert made with split moong lentils, ghee, saffron, and almond powder, crafted without eggs or refined flour for a wholesome indulgence.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-08″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”No Bake”,”keywords”:”moong daal halwa, Indian winter dessert, eggless halwa recipe, gluten free Indian sweets, moong dal halwa recipe”}
Moong Daal Halwa
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A soul-warming winter halwa made with real ingredients, zero refined shortcuts, and a whole lot of patience and love.
Why You’ll Love This Recipe
When winter arrives and you are craving something warm, rich, and deeply comforting, this Moong Daal Halwa from Bake With Neetu is exactly what your soul needs. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a traditional recipe that has been cherished in Indian homes for generations.
Moong daal is a powerhouse of plant-based protein and essential amino acids, making this indulgent dessert far more nourishing than it looks. Combined with almond powder, ghee, and real saffron, you are treating your body to wholesome goodness with every single bite.
- ✅ High in plant-based protein from moong daal and almond powder, keeping you full and energized through cold winter days
- ✅ Completely eggless and gluten-free, so you can enjoy this festive treat without any dietary worry
- ✅ Made with no refined sugar syrup shortcuts and no protein powder, just real whole food ingredients the way your grandmother would approve
- ✅ Ghee and saffron bring powerful anti-inflammatory and warming properties that make this halwa a true winter wellness dessert
Ingredients You’ll Need
(Full measurements in the recipe card below)
BASE
- • split moong daal — star ingredient, soak well
- • ghee — do not reduce, key to texture
- • sooji — adds body
- • besan — deepens flavour
- • almond powder — adds richness and protein
SYRUP
- • sugar — forms one-string syrup
- • water — base for syrup
- • cardamom powder — classic warmth
- • saffron strands — colour and aroma
Substitutions
| Ingredient | Swap |
|---|---|
| ghee | coconut oil for dairy free |
| sugar | jaggery powder for unrefined option |
| almond powder | cashew powder works well |
How to Make It — Step by Step
Soak and Grind
Wash moong daal and soak for 4 hours. Drain and grind to a coarse paste. Do not make it too smooth.
Make Sugar Syrup
In a saucepan combine water, sugar, cardamom and saffron. Boil for 5 minutes and set aside.
Roast the Base
Heat ghee in a heavy pan. Add sooji, besan and almond powder. Roast on low heat for 2 minutes until fragrant.
Cook the Paste
Add moong daal paste to the pan. Cook on low to medium heat, stirring often, until ghee starts to ooze out from the sides.
Finish the Halwa
Pour in the warm sugar syrup and stir continuously. Cook until all liquid evaporates and halwa comes together. Top with chopped nuts and serve warm.
Tips for the Best Result
Cook the moong daal paste on low to medium heat and stir continuously until the ghee oozes out completely. Rushing this step will result in a raw taste and uneven texture.
Do not grind the soaked moong daal too fine. A slightly coarse paste gives the halwa a better bite and more authentic texture.
You do not need a string consistency for the syrup. A simple 5-minute boil is enough as the halwa will thicken further as it cooks and cools.
How to Store
Frequently Asked Questions
Ghee is essential for flavor and texture in this halwa. Reducing it significantly will affect the final result, so it is best to keep the quantity as listed.
No, sooji and besan act as binding agents and add body to the halwa. They are small quantities but play an important role in the texture.
Sooji is made from wheat and is not gluten-free. You can skip it or replace it with a gluten-free alternative if needed.
Moong daal and ghee are both warming foods in Ayurveda, making this halwa a traditional winter treat that is also rich and filling.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1/2 cup split moong daal
- → 1 cup water
- → 1 cup sugar
- → 1 tablespoon cardamom powder
- → Few saffron strands
- → 1/2 cup ghee
- → 1 tablespoon Sooji
- → 1 tablespoon besan
- → 1/2 cup almond powder
- → And lot of patience
Instructions
- 1. Wash moong daal and soak for 4 hours. Drain and grind to a coarse paste. Do not make it too smooth.
- 2. In a saucepan combine water, sugar, cardamom and saffron. Boil for 5 minutes and set aside.
- 3. Heat ghee in a heavy pan. Add sooji, besan and almond powder. Roast on low heat for 2 minutes until fragrant.
- 4. Add moong daal paste to the pan. Cook on low to medium heat, stirring often, until ghee starts to ooze out from the sides.
- 5. Pour in the warm sugar syrup and stir continuously. Cook until all liquid evaporates and halwa comes together. Top with chopped nuts and serve warm.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this soul-warming Moong Daal Halwa a try this winter and let it fill your home with the most irresistible aroma. We would love to see your creation, so tag us at bakewithneetu on Instagram when you do!
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