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Golden amber dal ka seera garnished with slivered pistachios and saffron in a brass bowl.
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Dal Ka Seera (Traditional Moong Dal Halwa)
Prep Time
15 mins
Cook Time
45 mins
Soaking
2 hrs
Total Time
3 hrs
 

Authentic Indian sweet recipe of soaked yellow moong dal slow-roasted in desi ghee with milk, saffron, and sugar.

Course: Dessert, Sweets
Cuisine: Indian, North Indian, Rajasthani
Diet: Vegetarian
Keyword: Dal Ka Seera, Indian festival dessert, Moong Dal Halwa, Rajasthani seera
Servings: 4
Calories: 330 kcal
Author: Uppada Lakshmi
Ingredients
  • - 1 cup 200 g yellow moong dal (split, skinned green gram)
  • - 1 cup 210 g desi ghee (clarified butter)
  • - 1 tbsp fine sooji semolina
  • - 1 tbsp besan gram flour
  • - 2 cups 500 ml full-fat milk, warm
  • - 1.5 cups 375 ml water, warm
  • - 15-20 strands saffron kesar
  • - 1 cup 200 g granulated sugar
  • - 1/2 tsp green cardamom powder freshly crushed
  • - 2 tbsp sliced almonds
  • - 2 tbsp chopped cashews
  • - 1 tbsp slivered pistachios for garnish
Instructions
  1. Wash the moong dal thoroughly and soak in clean water for 3 to 4 hours. Drain completely.
  2. Pulse the dal in a mixer grinder without water (or with 1 tbsp max) to a semi-coarse (darbara) paste.
  3. In a saucepan, warm the milk, water, and saffron together; keep warm over low heat.
  4. In a heavy-bottomed kadai, melt the ghee over low flame. Add sooji and besan; sauté for 30 seconds.
  5. Add the ground dal paste. Stir constantly over low-medium heat. The paste will absorb ghee and turn into a sticky ball for the first 8-10 minutes.
  6. Continue slow-roasting for 20-25 minutes until the dal turns sandy, reaches an amber-gold color, smells nutty, and releases ghee freely.
  7. Add almonds and cashews; roast for 1 minute in the hot dal mixture.
  8. Reduce heat to low. Carefully pour in the warm milk-saffron liquid in a steady stream while stirring continuously to eliminate lumps.
  9. Simmer for 4-5 minutes until the dal absorbs the liquid and fluffs up into a thick mixture.
  10. Add sugar and cardamom powder. Stir well as the mixture loosens, cooking for another 5-7 minutes until the seera leaves the sides of the pan and ghee separates at the edges.
  11. Turn off heat, garnish with pistachios, and serve warm.
Recipe Notes
  • Always warm the milk and water before adding them to the hot roasted dal to prevent steam splatter and lumps. 
  • Never add sugar until the dal has fully absorbed the milk liquid.

Storage:

  • Refrigerate in an airtight container for up to 7 days. Reheat on the stove with 1-2 tbsp warm milk.