(Split Green Gram Lentil Confection)

Moong Dal Halwa - Picture of Mini Punjab's Masaledaar, Thane - Tripadvisor


Roasted Split Green Gram lentil – 1 cup
Sugar – 1 cup
Milk – ½ cup
Solidified Milk (Mawa) – ¾ cup
Bengal Gram flour – 1 tblsp.
Ghee – 1 cup
Saffron – a few strands
Almonds – 6 nos.
Pistchio – 6 nos.


  1. Wash and soak the split green gram lentil for 6 hours or overnight.
  2. Grind coarsely using very little water. Keep aside.
  3. Soak saffron in warm milk. After a few minutes, the colour of the milk will change. Keep aside.
  4. Blanch almonds in boiling hot water for 5 minutes. Cool and peel them, cut them into thin slivers.
  5. In a pan, take 1 cup of sugar and 1 ½ cup of water and place it on a medium flame. Prepare a one string sugar syrup and keep aside.
  6. Grate the solidified milk and keep aside.
  7. In a deep pan, heat the ghee. Add the Bengal gram flour and stir well for a few minutes. Add the ground split green gram lentil; keep stirring over a slow flame till the lentil turns golden brown.
  8. Add the 1 string consistency sugar syrup and saffron in milk. Stir well till they are thoroughly in all the ingredients are blended well and the Sheera is of puree consistency.
  9. Add the grated solidified milk(mawa) and cook till it dissolves in the Sheera.
  10. 10. Serve hot garnished with sliced almonds and pistachios.

To serve

Moong Dal Sheera can be served as an evening snack with Roasted Pappad. It can also be served as a dessert along with lunch or dinner.

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