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The trend becomes more elegant and delicious when it meets tradition, and Alia Bhatt’s 32nd birthday cake is the perfect example of that.
I came across this sweet news while scrolling through Instagram, and I just had to know more about it. And yes, Bollywood is now setting a new trend of blending desi with fancy, as Alia’s sister, Shaheen Bhatt, ordered her favorite Moong Dal Halwa Cake.
This unique cake was crafted by the iconic Le15 Patisserie, one of the most loved bakeries among celebrities for custom cakes and pastries. The owner of Le15 Patisserie, Pooja Dhingra, also shared details about these special-order cakes, including the story behind Alia’s birthday cake.
Chef Pooja said something very interesting: “If you’re making a fusion cake—like a Gulab Jamun Cake—it doesn’t mean just placing gulab jamuns on top. You need to balance the flavors.”
So for Alia Bhatt’s birthday Cake, Chef Pooja chose a hazelnut base and layered it with toasted hazelnut praline paste and Alia’s favorate Indian sweet Moong Dal Halwa. And of course it is from Macron queen Cheff Pooja Dhigra so the macrons decor is inevitable.
Related:17 Best Fusion Desserts – A Sweet Blend of Tradition & Innovation
As someone like me, who loves both Indian sweets and modern bakes, couldn’t resist recreating this elegent fusion delight in their own kitchen. However I have totally skip the macron part in my recreated moong dal halwa cake but adding them could enhance the flovores of this beautiful fusion delight. And let me tell you, it’s going to be the best fusion dessert, not just for festivals, but even as a special surprise for your loved ones.
Especially for those who don’t usually like bakery cakes because of egg concerns or overly creamy textures. For example, my mother has never tasted a bakery cake in her life—she doesn’t trust what ingredients they use, and the creamy texture just puts her off.
So this time, I’ve planned a special surprise. I’m not even going to wait for her birthday, I’ll make it as soon as I see her! And I’m 100% sure she’s not only going to eat it, but love it, because she’s a huge fan of Moong Dal Halwa. That’s why I truly believe this cake will be loved by every Indian sweet lover—from any age, any country.
So, let’s try to recreate Alia Bhatt’s Birthday Special Moong Dal Halwa Cake in sweet’s diary style! The major
Why You’ll Love This Moong Dal Halwa Cake
- It brings together the richness of moong dal halwa with the softness of a hazelnut-infused sponge cake.
- It’s eggless, making it perfect for vegetarians, elders, and anyone with egg allergies.
- The addition of hazelnut praline paste adds a gourmet twist without losing the desi charm.
- It’s inspired by a Bollywood star’s birthday—so it’s not just tasty, but trendy too!
- It feels festive, warm, and nostalgic—like celebrating with family, but with a modern edge.
Ingredients Moong Dal Halwa Cake Recipe:
For the Hazelnut Sponge Cake (6-inch round cake tin)
- All-purpose flour – 1 cup
- Ground hazelnuts – ½ cup
- Baking powder – 1 tsp
- Baking soda – ¼ tsp
- Curd (plain yogurt) – 1 cup
- Sugar – ½ cup
- Milk powder – ½ cup
- Melted butter – 20 grams (about 2 tbsp)
- Olive oil – 30 grams (about 3 tbsp)
- Vanilla essence – 1 tsp
- Orange food colour – a pinch (optional)
For the Hazelnut Praline Paste
- Hazelnuts – 1 cup
- Sugar – 1 cup
Note: For the paste, you will grind the praline into a smooth thick paste or check out easy step by step Halelnut Praline Paste recipe to know praline better.
Easy Hazelnut Praline Paste Recipe From Scratch For Cakes And Indian Sweets
For the Moong Dal Halwa
- Moong dal (yellow split gram) – 1 cup (soaked 1-2 hours)
- Ghee – 1 cup
- Semolina (Sooji)– 40gms
- Sugar – 1 cup (adjust to taste)
- Cardamom powder – ½ tsp
- A few saffron strands soaked in 1 tbsp warm milk (optional)
- Water 1 cup
For the Crunchy PralineTopping And Decoration
- Crushed Hazelnut praline – ¼ cup
- 2-3 Extra Hazelnut praline shards
Preparation Steps:
1. Make the Hazelnut Sponge Cake
- Preheat the oven to 180°C (350°F), or preheat a heavy-bottomed kadhai if baking without an oven.
- In one bowl, sift together the flour, ground hazelnuts, baking powder, and baking soda.
- In another bowl, whisk together curd, sugar, milk powder, melted butter, olive oil, and vanilla essence. For best results, blend all wet ingredients in a mixer jar for a smooth texture.
- Gradually fold the dry mixture into the wet using a sieve. Mix until just combined—don’t overmix.
- Pour the batter into a greased 6-inch cake tin.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before slicing.
2. Prepare the Moong Dal Halwa
- Blend the soaked moong dal into a coarse paste (do not add water).
- In a pan, heat ghee. Add semolina and roast until golden and aromatic.
- Lower the flame and gradually add the moong dal paste while stirring continuously.
- Roast on low flame until the mixture dries and the ghee begins to separate.
- Turn off the flame. Add sugar and stir well to combine.
- Separately, heat a little water with the soaked saffron and cardamom powder. Add this mixture to the halwa and stir until fully absorbed.
- Place the halwa pan over a tawa or flat pan on low flame, cover with a lid, and cook for 5 more minutes.
- Let the halwa cool and transfer it to a bowl.
Assemble the Moong Dal Halwa Cake
- Cut the cooled sponge cake into two even layers.
- Place a cake ring or mold on a serving plate and position the first layer of sponge inside.
- Sprinkle a little sugar syrup over the cake to moisten it.
- Spread a generous layer of hazelnut praline paste.
- Add half of the cooled moong dal halwa over the praline and spread evenly.
- Place the second sponge layer on top. Repeat the sugar syrup, hazelnut praline paste, and the remaining halwa.
- Top the cake with crushed hazelnut praline and a handful of crushed roasted nuts (almonds, pistachios, cashews). Garnish with praline shards.
- Chill the cake for 1–2 hours to set the layers and blend the flavors.
- Serve slightly warm or at room temperature for the best experience!
Bonus Tips for Moong Dal Halwa Cake
- You can prepare the moong dal halwa and hazelnut praline paste a day in advance and refrigerate them. It saves time and actually enhances the flavor.
- Substitute hazelnuts with almonds or cashews if you prefer, or if hazelnuts aren’t easily available.
- Make a simple sugar syrup with 2 tbsp sugar + 4 tbsp water. Heat just until the sugar dissolves and cool it before using. You can even infuse it with saffron or cardamom.
- If you like a smoother texture, blend the halwa more finely before layering—or keep it coarse for a more traditional halwa feel.
- Warm a slice slightly before serving—it brings out the halwa aroma beautifully.