Moong Dal Halwa recipe, how to make gujarati mag ni dal no sheero

Mung dal halwa  with step by step photos

Hey foodies,
How are  you doing???I am doing great.I guess your weekend was great as mine. It was a bit hectic with great fun as we were finally able to spend a time in Imagica water-park.If you follow me on instagram ,You might know.
Coming days are becoming very hectic for me as i am planning to take a vacation.Also my facebook group is doing great as i am getting lot of member request for past few days.I think this is a good start for me. I am hoping for best now.

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Today’s recipe is mr. husband’s one of the MOST Favorite recipe-Gujarati Mag ni dal no shiro commanly known as moong dal halwa.It is a classic Indian dessert recipe which always serve hot at the end of the meal.It is very rich and popular indian sweet recipe
There are two methods to prepare Sheera,

  • One is Traditional method in which you need to soak lentils first and then make a fine paste and use this moist paste.
  • The another is quite easy as you need to make a fine powder without soaking.

If you follow the first method, It takes looonnnnggg time to roast dal properly which makes the method difficult and lengthy.however the other method is quite easy.

I am following the second method here. It is quite easy to make and the flavor is same as you get in first method.


Recipe Details for making Moong dal halwa below:

  Recipe mag ni dal no shiro-how to make Moong dal halwa

Prep Time :20 min
Cook Time :30-35 min
Total Time :50-55 min
Main Ingredient :Yellow Mung lentils split
Serves :2
Cuisine : Gujarati


  • 1 cup yellow mung lentils split / pili mung dal
  • 1/2 cup milk
  • 1/2 cup water
  • sugar to taste[1/2 cup approx]
  • 7 to 8 saffron threads
  • 5 to 6 cardamom , powdered
  • 1/2 cup Ghee / clarified butter
  • 1/4 dry-fruits,chopped(mix of cashew,almonds and walnut)

Other equipment: 


  1. Take a mixture jar and churn your dal in mixi to a powder.

  2. Heat ghee in pan or kadai.
  3. Add mung powder and roast them on medium low flame.
  4. Keep stirring dal in ghee until golden brown.
  5. when the dal is ready,it leaves its aroma and turns in light golden color.
  6. Add milk and water.
  7. Allow dal to cook properly in water. Do not stop stirring.
  8. Add sugar and mix them well.
  9. Cook the halwa on low flame until the water content is burn completely and halwa leaves the sides.
  10. add cardamom powder and saffron threads.
  11. Add some dry- fruits and mix them well.
  12. Serve Hot.
    • DO NOT COOK halwa on high flame as it burns quickly.
    • You can use ^Aluminium kadai
      as well for this recipe as i have used here.
    • You do not need to make a fine powder of lentils. it is totally depends on your liking. 
    • You need to keep stirring halwa during the whole process of making as it can stick to the bottom if you don’t stir.

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    1. Moong dal halwa looks so yummy & my fav too..Lovely share dear 🙂

    2. Looks delicious. I've never had Moong Dal Halwa before. Thanks for sharing this with us!

    3. Mmmmm, I love moong dal halwa and yours look super inviting. Using dal powder for halwa is new to me, would give it a go sometime when weather would be little cool again.

    4. yummy halwa!! drooling here!! lovely clicks!!

    5. Its yumm… I am so tempted now….powdering the dal halwa is kind of new to me…should try doing it the next time I make it