How to make Hara Moong Halwa -

Traditionally moong halwa is made with dhuli moong dal and oodles of ghee - a Rajasthani speciality. But this one is a healthy version made with whole moong, less ghee and milk powder

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole green gram (sabut moong), Ghee (घी)

Cuisine : Indian

Course : Desserts

Hara Moong Halwa

Hara Moong Halwa Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Hara Moong Halwa Recipe

  • Whole green gram (sabut moong) 1 cup

  • Ghee 1/4 cup

  • Full fat milk powder 1-2 tablespoons

  • Sugar 3/4 cup

  • Slivered pistachios 2 tablespo for garnish

  • Slivered almonds 2 tablespo for garnish

  • Chopped walnuts 2 tablespo for garnish

  • Green cardamom powder 1/2 teaspoon

  • Dried rose petals crushed for garnish


Step 1

Dry roast whole green gram in a non-stick pan till golden brown. Take the pan off the heat and let it cool. Transfer into a blender jar and grind into a coarse powder.

Step 2

Boil 3½ cups water in a deep non-stick pan.

Step 3

Heat ghee in the first pan, Add green gram powder and sauté for 3-4 minutes.

Step 4

Add milk powder and mix well. Add boiling water, mix till smooth and lump free. Add sugar, pistachios, almonds, walnuts and green cardamom powder and mix well. Cook for 10 minutes, stirring continuously, till it reaches halwa consistency.

Step 5

Transfer the halwa into a serving plate, garnish with pistachios, almonds, walnuts and dried crushed rose petals and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.