MOONG JI DAR JO SHEERO

(Split Green Gram Lentil Confection)

Recipe Overview

Moong ji Dar jo Sheero, also widely known as Moong Dal Sheera or Moong Dal Halwa,

is a rich and classic Indian dessert prepared using split green gram lentils (Moong Dal),

ghee, milk, mawa, and sugar. Slow roasting of the lentils in ghee develops its signature nutty

aroma and luxurious flavour, while saffron and nuts enhance its richness and festive appeal.

Popular during festivals, family celebrations, and especially during cooler months,

this Sheero is cherished for its warming and comforting nature. Unlike grain-based

Sheeros, this preparation derives its texture and body from lentils, resulting

in a rich, smooth, slightly grainy dessert that is both nourishing and satisfying.

Recipe Details

– Cuisine: Sindhi–Bhatia / Traditional Indian

– Course: Dessert / Sweet Snack

– Diet: Vegetarian

– Servings: 6–8

– Preparation Time: 6–8 hours (including soaking time)

– Cooking Time: 35–45 minutes

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Split Green Gram Lentil (Moong Dal) – 1 cup

– Sugar – 1 cup

– Milk – ½ cup

– Solidified Milk (Mawa/Khoya) – ¾ cup

– Bengal Gram Flour (Besan) – 1 tbsp.

– Ghee – 1 cup

Flavouring Ingredients

– Saffron – a few strands

Garnish Ingredients

– Almonds – 6 nos.

– Pistachios – 6 nos.

Method

Step 1: Prepare the Lentils

– Wash and soak the split green gram lentils for 6 hours or overnight.

– Drain thoroughly and grind coarsely using very little water.

– The mixture should be thick and grainy rather than watery. Keep aside.

Step 2: Prepare the Saffron Milk and Garnish

– Soak saffron strands in warm milk and keep aside until the milk develops colour

and fragrance.

– Blanch almonds in hot water for approximately 5 minutes, peel and cut into thin slivers.

– Slice pistachios and keep ready.

– Grate the mawa and set aside.

Step 3: Prepare the Sugar Syrup

– In a vessel, combine sugar with 1½ cups water.

– Cook on a medium flame until the sugar dissolves completely and reaches

one-string consistency. Keep aside.

Step 4: Roast the Lentil Mixture

– Heat ghee in a deep heavy-bottomed pan on a low flame.

– Add Bengal gram flour and roast for a few minutes while stirring continuously.

– Add the ground moong dal and continue roasting slowly over a medium-low flame.

– Stir continuously until the mixture turns golden brown and develops a deep nutty aroma.

– This stage may take time but is critical for achieving the authentic flavour.

Step 5: Prepare the Sheero

– Slowly add the prepared sugar syrup and saffron-infused milk while stirring continuously.

– Exercise caution, as the mixture may bubble and splatter.

– Mix thoroughly until everything blends smoothly and thickens to a soft

puree-like consistency.

– Add the grated mawa and continue cooking until it dissolves completely into the Sheero.

Step 6: Garnish and Serve

– Remove from heat and garnish with sliced almonds and pistachios.

– Serve hot.

To Serve

Moong ji Dar jo Sheero can be served:

– As an evening snack with roasted Pappad

– As a dessert with lunch or dinner

– During festive meals and family celebrations

Chef’s Tips

– Drain thoroughly: Excess water in the soaked lentils increases roasting time and

affects texture.

– Roast patiently: Under-roasted lentils may leave a raw taste and sticky texture.

– Add liquids gradually: Pour warm liquids slowly while stirring continuously to

prevent lumps from forming.

– Use a deep pan: The mixture bubbles actively when liquid is added.

Nutritional Insight

– Easy to digest: Moong dal is considered one of the lightest and most digestible lentils.

– Plant Protein: Provides protein and dietary fibre.

– Healthy fats: Ghee contains butyric acid which supports gut health and sustained energy.

– Nutrients: Nuts contribute healthy fats, antioxidants, magnesium, and Vitamin E.

Cultural Significance

Moong Dal Sheera is often associated with warmth, celebration, and festive hospitality.

Across many Indian communities it is commonly prepared during Diwali, weddings,

religious gatherings, and winter celebrations because of its rich and nourishing nature.

Storage & Make-Ahead Tips

– Best served fresh and warm

– Refrigerate in an airtight container for 2–3 days

– Reheat gently on a low flame with a splash of milk before serving

Variations

– Dry Fruit Moong Sheero: Add cashews, raisins, and extra nuts

– Cardamom Version: Add cardamom powder for additional aroma

– Jaggery Version: Replace sugar with jaggery for a deeper flavour profile

– Milk-Free Version: Omit mawa and milk for a lighter preparation

Did You Know?

The secret to exceptional Moong Dal Sheera lies almost entirely in the roasting stage.

Traditional cooks often spend more time roasting the lentils than actually cooking the

dessert, as this is what creates the signature nutty flavour and luxurious

melt-in-the-mouth texture.