Savoury waffles made with semolina are crispy perfection. Ideal for a healthy breakfast or brunch, these eggless waffles are packed with pumpkin and mixed vegetables.
They easily come together in 30 minutes and it is a great freezer-friendly recipe too. Unpack your waffle maker!
These waffles with semolina will go down a treat with the whole family!
Easy to make and with the help of a waffle maker, you can have the crispiest waffles ready under 30 minutes.
I love waffles, as much as sweet ones like Vegan Oatmeal Waffles , these vegan Kothimbir Vadi Waffles are my favourite too. Whenever, there is a leftover Idli batter in the fridge I make this fluffy and delicious Waffle Idli Delights , and serve with spiced potatoes and green chutney.
Ingredients
Semolina – we have used a mix of fine and coarse semolina so that you get a delicious texture. However, if you only have one, then it is best to use fine semolina.
Chickpea flour – also called gram flour or besan. This is required to bind the waffles.
Natural yogurt – we have used full fat natural yogurt but you can also use low fat yogurt
Pumpkin & vegetables – we will need grated pumpkin. Use a box grater, mandolin or food processor to speed up the process. You also need green beans, red cabbage, white cabbage, sweet corn kernels
Green chilli & ginger
Turmeric powder
Baking soda – optional
Oil to spray waffle maker plates
HOW TO MAKE SEMOLINA WAFFLES WITH MIXED VEGETABLES
Making semolina waffles is easy and a great way to get kids involved!
Follow the step by step instructions for perfect crispy waffles.
Full recipe in the recipe card below
Prep the vegetables.
Add all of the prepared ingredient except baking soda and oil to a bowl. Add the water slowly.
Mix well and set aside for 15 mins.
Add baking soda and mix.
Spray oil onto preheated waffle maker.
Spoon mixture into waffle maker.
If you want crispier waffles, turn over the waffles and cook again.
Serve!
Serving Suggestions
Semolina waffles are versatile. They can be eaten as they are, piping hot from the waffle maker or served with chutney, raita or other condiments!
If you are having these for breakfast, then finish with a health boosting mango kefir lassi to kick-start your day.
Try Gujarati Imli and Date Chutney or green coriander and mint chutney . Roasted Tomato Raita is a cooling alternative. For a totally different dish, eat alongside hot sambhar!
Storage
These waffles are best eaten immediately as they can loose their crispiness overtime. You can prepare the batter and store in the fridge to make the waffles at a later date.
You can store these waffles in the fridge and reheat in the grill or oven.
Freeze these waffles – allow to thaw by placing at room temperature and reheat in the grill or oven.
Vegan option
One pot pumpkin pasta
Pumpkin Kalakand (sweet dish)
Low fat pumpkin falafel
Pumpkin Sabji (kaddu ki khatti meethi sabji)
Kaddu ka raita
Semolina Gujiya (sooji ghughra)
Makhandi halwa
Eggless revani (instant pot rose and semolina cake)
Irmik Helvasi (Turkish Semolina Helva)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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SAVOURY SEMOLINA WAFFLES WITH PUMPKIN
Equipment
- Big bowl
- Spatula/spoon
- Waffle maker
Ingredients
- 1 cup coarse semolina
- ¼ cup fine semolina
- ⅛ cup chickpea flour
- ½ cup grated pumpkin
- ½ cup natural yogurt
- ¼ cup red cabbage chopped
- ¼ cup white cabbage chopped
- ¼ cup green beans chopped
- ¼ cup sweet corn kernals
- 2-3 tablespoon green chilli and ginger crushed
- ½ teaspoon turmeric powder
- ⅛ teaspoon baking soda
- 2-3 tablespoon cooking oil
- 2 tablespoon fresh coriander leaves
- 2 tablespoon pomagranate arils
Instructions
- Add all the ingredients in a mixing bowl, except oil and baking soda.
- Add water little by little and make thick batter.
- Cover the bowl with a lid or kitchen napkin and leave it to rest for 10-15 minutes.
- Add baking soda and mix.
- Spray oil onto preheated waffle maker.
- Spoon mixture into waffle maker.
- If you want crispier waffles, turn over the waffles and cook again until golden.
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
SAVOURY SEMOLINA WAFFLES WITH PUMPKIN
Equipment
- Big bowl
- Spatula/spoon
- Waffle maker
Ingredients
- 1 cup coarse semolina
- ¼ cup fine semolina
- ⅛ cup chickpea flour
- ½ cup grated pumpkin
- ½ cup natural yogurt
- ¼ cup red cabbage chopped
- ¼ cup white cabbage chopped
- ¼ cup green beans chopped
- ¼ cup sweet corn kernals
- 2-3 tablespoon green chilli and ginger crushed
- ½ teaspoon turmeric powder
- ⅛ teaspoon baking soda
- 2-3 tablespoon cooking oil
- 2 tablespoon fresh coriander leaves
- 2 tablespoon pomagranate arils
Instructions
- Add all the ingredients in a mixing bowl, except oil and baking soda.
- Add water little by little and make thick batter.
- Cover the bowl with a lid or kitchen napkin and leave it to rest for 10-15 minutes.
- Add baking soda and mix.
- Spray oil onto preheated waffle maker.
- Spoon mixture into waffle maker.
- If you want crispier waffles, turn over the waffles and cook again until golden.
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This rich and sweet Indian dessert, Moong Dal Halwa or Moong Dal Ka Halwa needs to be on your list of Diwali recipes to make. This classic and melt in your mouth mithai recipe is made with split green gram lentils (yellow moong dal), ghee, sugar, topped with nuts and is made and served especially for festivals and weddings.
Moong Dal ka Halwa
Homemade Halwa – is there anything more comforting than homemade halwa? The simple pleasure of combining flour, ghee and sugar or jaggery is pure magic, especially in the winter months.
Over the years, we have devoured so many different halwa whether homemade or prashad. We have plenty of various types of Halwa or halwa dessert recipes on our blog that I can vouch for and this Moong Dal Ka Halwa or Mag Ni Dal No Shiro/Sheero/sheera (in Gujarati) is a favourite amongst them.
This north Indian sweet is also very popular in Rajasthan too during winters and weddings and comes together from basic pantry ingredients – mung lentils, clarified butter or ghee and sugar.
In this recipe, soaked coarsely ground yellow moong lentils or moong dal paste is cooked in lots of ghee, aromatic sugar syrup and milk or khoya until achieving a melt in your mouth texture. It is then garnished with rich nuts such as almonds, pistachio and cashews.
Moong dal sheera is not only made for Indian festivals like Diwali, Holi, Rakshabandhan but served in weddings or special occasions such as birthdays or anniversaries.
See more easy Indian desserts for dinner parties .
If you are hosting a dinner, any get-together or thanksgiving and want to impress your guest with a delicious gluten-free dessert, try making this rich Indian dessert.
We love making this recipe for the festive season along with some other desserts like Soft Ras Malai, Almond butter Barfi Bars and Sugar-free Boondi, and serve after enjoying a spicy Indian meal.
What is Moong Dal Halwa
Originally moong dal halwa is made of three simple and basic ingredients. Everyday lentils-yellow moong dal lentils or skinless green moong dal lentils, sugar and ghee.
However, these days it is also made with whole green moong beans, ghee and sugar. You end up with a green colour halwa.
This easy and rich dessert features simple ingredients that can be found in most Indian kitchens. For a great flavour twist you can also add a pinch of saffron strands, nutmeg or cardamom powder.
Aromatic Moong dal halwa is exquisite, flaky and grainy yet has a melt in mouth texture and is truly unique.
There are a variety of ways that one can make this halwa, whether it is made with milk, condensed milk, milk powder or khoya.
We love to make it with the khoya or mawa for the most authentic and traditional finish.
Why you will love this recipe
Easy to make – although this recipe looks fancy it is surprisingly easy to make. There are not many complicated steps or procedure you need to follow for this recipe. It will only require patience, like all Indian sweets recipes do. This halwa recipe comes in the “easy yet continuously stirring dessert” category.
No fail recipe this is a fool proof moong dal halwa that comes out perfectly every single time. Just follow our recipe and you won’t have any issues with the recipe.
Not your average halwa recipes! I love making this recipe when we crave for something sweet but don’t want just classic halwa made with aata (flour), ghee and jaggery.
Gluten-free this halwa is naturally gluten-free as it is based on lentils and dairy products.
Royal treat rich, loaded with ghee and nuts and spices that is mouth watering and packed with flavours, thus perfect for weddings, parties and big festivals such as Diwali, Holi and Raksha bandhan.
Winter favourite – nutritious and warm dish to combat the cold
What is Halwa
Halwa is an umbrella term for many sweets and confectionaries. The word halwa comes from the Arabic word “hulv” which translates as sweet confection. Halwa is thought to have entered India through Persia.
Although many sweets can be called “halwa” and indeed sweet makers are often called “halwais”, the classic halwa that most people know is Gajar ka Halwa (carrot halwa), and Sooji ka Halwa (sooji halwa, safed halwa)
Just to give you an idea of the different halwa you can have, here is a list:
Dudhi/Lauki Halwa Makhandi Halwa Badam/Almond Halwa (suitable for gluten-free diet)
Almond, Coconut and Pineapple Halwa (vegan)
Coconut Halwa
Masoor Dal Halwa
Dudhi Halwa – this delicious halwa is made using bottle gourd
Aate ka Halwa with Mawa – atta halwa is made using whole wheat flour
Badam Besan Halwa
If you are looking for farali halwa recipe try Rajgira Halwa/Siro or Rajgira Halwa without Milk
I use the Instant Pot to make halwa too! Have a look at my Instant Pot Dudhi Halwa
Moong Dal Halwa Ingredients
Moong dal – we will need yellow moong dal known as Dhuli Moong Ki Dal or husked yellow moong split lentils that is easily available from Indian green grocers or any other super market.
Gram flour – also known as besan. Only a small amount is required for the recipe. However it is optional. Gram flour helps bring out the texture.
Semolina – called sooji as well. You can use coarse or fine variety. Adding sooji and gram flour prevents the moong dal paste from sticking to the pan once it is added
Ghee – we will need dairy ghee or desi ghee for this recipe. We have used homemade ghee, but store bought works fine too. If making for vegans skip ghee and use vegan butter or vegetable ghee which is vegan.
Milk or cream – for rich and creamy texture and flavours use whole milk or combine milk and cream for even richer taste.
Sugar – we will be needing regular granulated sugar for this recipe. You also can add Jaggery instead of sugar and make moong dal halwa with Jaggery.
Khoya – not only does khoya add beautiful texture to this dish but also lends lots of richness and enhances the taste. You can make instant mawa at home using ricotta cheese or Milk Powder . If khoya is not available, use dry milk powder.
Saffron – to make moong dal halwa rich, aromatic and delectable, good quality saffron is must. It also gives beautiful colour to the halwa too.
Cardamom powder – not only does cardamom add warm and delicious flavours but it helps to digest this rich halwa.
Nuts – Indian sweets/mithais are incomplete without rich and nutty nuts. They make sweets more attractive, gives royal touch and adds extra texture to the dish.
Pro Tips
Clean and remove any debris such as stones or small stones from the dal before soaking in the water .
Always bring mawa and milk to room temperature before adding them to moong dal mixture.
Keep lentils paste as dry and thick as possible. The more water content in there, the longer time it will take to cook/roast.
Do not try to adjust the quantity of ghee – you a lot of ghee to enjoy rajasthani moong dal halwa the traditional way.
Also remember to use heavy bottom wide pan/kadai or non-stick kadai to make moong dal halwa with khoya recipe. Keep stirring continuously to prevent burning or sticking.
This recipe is a labor of love, there are no shortcut if you want authentic Moong dal halwa that is rich and delicious. So, give yourself enough time.
Unless, you have an Instant pot, then let Instant pot do the hard work for you.
Roast dal paste in ghee on low-medium heat for at least 15-20 minutes to achieve perfect texture and taste.
You may add nuts (dry fruits) when you add khoya or mawa.
You can adjust sugar in this recipe according to your preference. Also, add the sugar once lentils cooked properly or nicely softened.
If you’ll add sugar early, the lentils won’t cook.
How to make Instant Pot Moong Dal Halwa
How to make Moong Dal Halwa
Yes, you can make an easy moong dal halwa recipe using moong dal flour to make an instant version.
It can be served warm or at room temperature but it is best served warm and oozing with rich melted ghee.
This recipe can halved, doubled or tripled. Adjust cooking time accordingly when scaling the recipe up or down.
Yes, you can freeze moong dal halwa for up to one month.
Storage
Fridge – store in an airtight container and keep in the fridge for 3-4 days. Warm slightly in the microwave before serving as it will have hardened in the fridge due to the ghee. If it has dried after warming, add a spoon of milk to loosen it.
Freezer – you can easily freeze moong dal halwa. Once it has cooled to room temperature, transfer into a freezer safe container and freeze for up to 1 month. Allow to thaw naturally at room temperature or in the fridge overnight
Serving Suggestion
Moong Dal Halwa is typically made for dinner parties and Indian festivals such as Diwali.
Browse through this Diwali Dinner Party Menu to curate your own.
Go through this full list of over 150+ Diwali Sweets and Snacks (Savouries)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Moong Dal Halwa
Equipment
- Big mixing bowl
- Blender
- Kadai
- Spatula
Ingredients
- 1 cup yellow moong dal lentils
- 2 cup ghee desi
- 2 tablespoon semolina
- 2 tablespoon besan/gram flour/chickpea flour
- 1 cup granulated sugar
- 1 cup whole milk warm
- 1 cup khoya
- Big pinch of saffron/kesar
- ½ cup chopped nuts such as almonds pistachio and cashews
- 1 teaspoon cardamom powder
- 2 tablespoon slivered nuts of your choice
- 1 teaspoon dried rose petals
Instructions
- Clean, wash and soak moong dal in clean cold water at least 5 hours or overnight.
- Discard the soaked water and once again clean the lentils with fresh water.
- Grind soaked lentils with just 2-3 tablespoons clean water until you get coarse paste. ( we do not need fine paste)
- In warm milk add saffron and leave it aside to infuse.
- Heat half the amount of ghee in a wide heavy bottom pan or kadai on low heat.
- Add semolina and besan, fry for a couple of minutes.
- Then add moong dal paste.
- Fry this paste for at least 20-25 minutes on low heat or until it turns light pink in colour and aromatic. Mixture will ne nice and fluffy.
- Make sure you keep stirring this mixture all the time.
- Whilst frying lentils, make sugar syrup on another stove. Take sugar in a pan, add water (just the amount cover the sugar) and mix well.
- Cook syrup jsut for 1-2 minutes on medium heat. Leave it aside for later use.
- Now add saffron infused milk, and mix everything. Cook this mixture till all the milk dries up.
- Add remaing ghee and fry the mixture another 20-25 minutes. The halwa mixture will turn light brown and it will be aromatic.
- You’ll be able to see ghee seperating from the pan.
- Add khoya mix well then add nuts at this time.
- Mix and cook the mixture 10-15 minutes.
- Add sugar syrup and quickly mix, add cardamom powder and cook the halwa till syrup incorprate well with the halwa mixture and dries up.
- Turn off the heat.
- Serve hot mung dal halwa in a serving bowl or plate, garnish it with slivered nuts and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This Moong Dal Halwa recipe has been updated from our recipe archives with new images and content. First time published on 21st of August 2013.
