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12 Mins delivery

Dal Halwa

Serves 4
40 mins
450 Kcal
Let's talk about dal halwa because this dessert is the ultimate proof that lentils can slay in the sweets department too. Made with humble urad dal, dal halwa is rich, buttery, and oh-so-luxurious. It's the kind of treat that makes you feel fancy but also super cozy like a warm hug, but edible. what's the tea on the dal halwa recipe? It's all about patience and love (plus a generous pour of ghee, because duh). You start by soaking dal to soften it up, then blending it into a smooth paste. This paste is cooked in ghee over low heat, transforming into a golden, aromatic base that smells like dessert dreams coming true. Then, you add sugar, milk, and a pinch of cardamom to lock in those iconic halwa vibes. A dish that's creamy, nutty, and just the right amount of sweet. But we're not done yet—because toppings are everything. Slivered almonds, pistachios, and maybe even a sprinkle of saffron take your dal halwa to “OMG, did I make this?” levels. What's awesome about dal halwa is how versatile it is. Stick with the classic dal halwa recipe for tradition, or remix it with plant-based swaps like vegan ghee and coconut milk for a modern twist.

Ingredients required for Dal Halwa

  1. 1 cup urad dal
  2. 1 cup ghee
  3. 2 cup sugar
  4. 1/2 tsp cardamom powder
  5. Cashew nuts
  6. Raisins
  7. Almonds

Cooking steps for Dal Halwa

  1. 1
    If you're ready to whip up some decadent, melt-in-your-mouth magic, let me introduce you to dal halwa—the ultimate comfort dessert that's rich, aromatic, and oh-so-satisfying.
  2. 2
    This traditional treat is all about creamy textures, nutty flavors, and that indulgent ghee goodness. Here's the step-by-step dal halwa recipe to bring this classic to life.
  3. 3
    Wash and soak 1 cup of urad dal (split black gram) in water for 4-5 hours to let it soften.
  4. 4
    Drain the water and grind the soaked dal into a smooth paste, adding a little water only if necessary to get the perfect consistency.
  5. 5
    Heat 1 cup of ghee in a heavy-bottomed pan on medium flame until it's melted and fragrant.
  6. 6
    Add the dal paste to the ghee and cook it on low flame, stirring continuously to avoid any lumps and to ensure even cooking.
  7. 7
    Keep stirring and cooking until the mixture turns a gorgeous golden brown, and the ghee starts separating from the sides of the pan—this is where the magic begins.
  8. 8
    In another pan, combine 1 cup of sugar and 1 cup of water to make a sugar syrup, heating it just until the sugar completely dissolves.
  9. 9
    Slowly pour the sugar syrup into the cooked dal mixture, stirring thoroughly to blend it all into one glorious, smooth mix.
  10. 10
    Cook the halwa on low flame, stirring often, until it thickens to the perfect halwa-like consistency and shines with that signature glossy finish.
  11. 11
    Sprinkle 1/2 teaspoon of cardamom powder into the mix and stir it in for that warm, aromatic kick that takes this dessert to the next level.
  12. 12
    Garnish with a generous sprinkle of chopped almonds, cashews, and raisins for a delightful crunch and an extra pop of flavor.
  13. 13
    Serve this recipe of dal halwa warm or at room temperature, and watch it disappear in minutes—every bite is an explosion of nutty, caramelized bliss that you'll want to savor again and again.

Shop Ingredients

Cashew Nuts
485
1
467
1
312
1
219
1
649
1
455
1
279
1
752
1
455
1
231
1
Ghee (1 cup)
399
1
582
1
491
1
582
1
709
1
675
1
582
1
581
1
766
1
394
1
Sugar (2 Cup)
52
1
60
1
254
1
76
1
276
1
284
1
54
1
79
1
267
1
99
1
Almonds
235
1
462
1
499
1
746
1
125
1
229
1
929
1
964
1
549
1
932
1
Raisins
99
1
89
1
99
1
248
1
124
1
242
1
209
1
201
1
Urad Dal (1 cup)
202
1
96
1
93
1
83
1
82
1
97
1
85
1
278
1
90
1
97
1
Cardamom Powder (1/2 Tsp)
255
1
359
1
399
1
289
1

FAQs

Can I make Dal Halwa in advance?

You can make dal halwa ahead of time. Prepare it in the usual manner, allow it to cool, and then store it in an airtight container in the refrigerator for up to 3-4 days. Before serving, reheat with a splash of milk, and you will bring back its creamy consistency.

Is it hard to make Dal Halwa at home?

Not really, but it does require some patience! You'll need to soak lentils, grind them into a smooth paste, and then slow-cook the paste in ghee until it's golden and aromatic. Once sugar and milk or water are added, the recipe of dal halwa thickens into its signature creamy consistency. The process involves constant stirring to prevent sticking, but the recipe itself is straightforward. A sprinkle of nuts and a pinch of saffron at the end take it to the next level.

Is Dal Halwa a healthy dessert? Can it be adapted?

Dal Halwa can be considered healthier than some desserts because of the protein-rich lentils, but it's still high in ghee and sugar. For a lighter version, you can cut back on the ghee and use natural sweeteners like jaggery or stevia instead of sugar. If you're vegan, swap the ghee for coconut oil or almond oil, and use plant-based milk. These tweaks may slightly change the flavor, but they'll keep dal halwa satisfying and accessible for different diets.
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