(for 20 persons)

Mung Dal – 500 g

Mawa – 200 g

Milk – 400 ml

Elaichi (Cardamom) Powder – 6 tsp

Jaifal (Nutmeg) Powder – 1½ tsp

Ghee – 500 ml

Sugar – 650 g

Kaju (Cashews) – 50 g

Badam (Almonds) –30 g



    • Soak the mung dal for two hours. Drain the excess water.
    • Grind the mung dal. The ground paste should be little coarse so much that one can feel the fine granules on rubbing between two fingers.
    • Pour ghee in a heavy bottom pan and heat it on a slow flame. As soon as the ghee melts, put the mung dal paste in it and start stirring while cooking on slow flame. The paste will stick to the bottom but continue to scratch it with the stirring spoon. Continue to roast till the mixture becomes golden brown and releases ghee.
    • Add cashews and cut Almonds and roast for few minutes. Add Mawa and continue to roast for few more minutes. Increase the flame a little and add the hot boiling milk and continue to stir. Add sugar and Ealichi and Jaifal Powder and continue to cook till the halwa starts leaving the side of the pan. Switch off the flame.
    • Mung dal Halwa is ready for offering to Krishna.
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One Response so far.

  1. Chandrika says:

    Some wonderful recipes – it is so helpful to have a variety of tasty recipes that do not have onion or garlic.