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    Home » Recipe Course » Desserts

    Instant Pot Moong Dal Halwa

    March 1, 2023 . By Meeta Arora . 22 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    2 image pin for Easy instant pot moong dal halwa
    Easy Moong Dal halwa made in a pressure cooker

    Moong Dal Halwa is a rich delicious dessert made with split yellow lentils (moong dal), sugar and ghee, along with the flavors of cardamom and saffron. This easy version of Moong Dal Halwa can be made in a pressure cooker, and is much less laborious than the traditional method.

    Moong Dal Halwa sweet served in 2 bowls topped with chopped nuts
    Moong Dal Halwa

    You will find this halwa made only on special occasions due to the lengthy laborious process. Moong Dal is soaked overnight and then grinded to a paste. Then it is cooked along with ghee for a long time with a lot of stirring (easily more than an hour) until the dal is cooked and changes to the nice golden color. Then the outcome is the delicious rich moong dal halwa soaked in ghee.

    I frankly don't have the patience for that, so in the past I would completely avoid making this halwa.

    But now I have the easy version of the halwa made by first cooking the lentils in the pressure cooker. Then mixing it with ghee and cooking further to get the perfect halwa taste and texture.

    A note to the authentic authentic halwa lovers. This halwa is pretty darn close to the real deal Moong Dal Halwa, but still may not be exactly the same. My family loves it and wants to eat more all the time, and I am happy that it can be made so easily without as much effort.

    Jump to:
    • What is Moong Dal Halwa?
    • How to make this Halwa?
    • Pro-tips for perfect Moong Dal Halwa in Pressure Cooker
    • Refrigerating and Reheating Halwa
    • Instant Pot Moong Dal Halwa

    What is Moong Dal Halwa?

    Halwa is usually made of flour (of various kinds), sugar, nuts, water and some fat (oil or ghee). eg. Sooji Halwa (semolina), Aata Halwa (wheat flour) and Besan Halwa (gram flour) and Badam halwa (almonds).

    This Moong Dal Halwa skips the flour and is made with the small yellow lentils, called moong dal. This also makes this halwa gluten-free. This is the dal I use in this Moong Dal Fry and Moong Dal Chilla too.

    All the other ingredients - sugar, water, nuts and ghee, are added to the moong dal to make this Moong Dal Halwa. To enhance the flavor, add ground cardamom and saffron.

    How to make this Halwa?

    We will start with dry roasting the moong dal lentils.

    Then we will add water and pressure cook the dal.

    After the dal is pressure cooked, we will add sugar and ghee. I like to use homemade ghee that I make in the instant pot too.

    I know we seem to be adding a lot of ghee here, but that is what is required to make good moong dal halwa. So don't skimp on the ghee or you won't enjoy it!

    Also add saffron soaked in warm milk and cardamom powder at this time.

    Steps on how to cook moong dal halwa in a collage

    Then stir it for about 10 minutes on saute mode to get the well cooked Halwa consistency.

    This stirring time is much lesser than the traditional method and even though it is an arm workout, I promise it is much lesser.

    Make sure to get nice golden color. Halwa is done well when ghee starts to separate. Make sure to scrape the bottom of the pot, so the halwa does not stick to the base. 

    Halwa garnished with sliced almonds in the instant pot

    That is all. See that awesome delicious Moong Dal Halwa which took much lesser effort.

    I feel with this method, making this halwa is much more reachable and we can enjoy it more often.

    This halwa is best enjoyed warm.

    Halwa closeup in a ladle over the pressure cooker

    Pro-tips for perfect Moong Dal Halwa in Pressure Cooker

    • If you have a separate sealing ring for desserts, do use that when making this halwa.
    • It if important to roast the dal well to get the nice golden color of this halwa.
    • Don't skimp on the ghee when making halwa. If you are anyway consuming all the calories when eating this dessert, it is best to enjoy it the most too.
    • Keep stirring and scraping the bottom when sautéing the halwa after adding ghee and sugar.
    • Once the halwa is cooked. remove the steel insert from the pot to prevent the halwa from sticking to the base.

    Refrigerating and Reheating Halwa

    This halwa can be refrigerated in an airtight container and will stay good for about a week. It becomes solid when you refrigerate as it has lots of ghee.

    To reheat the halwa, take the portion you want to eat in a microwave safe bowl and heat in microwave for about 20-30 seconds. If you are heating the whole quantity, you might need to microwave for about a minute. Or you can heat it in a pan.

    Instant Moong Dal Halwa iin 2 bowls

    I hope you give this delicious Instant Moong Dal ka Halwa a try!

    If you enjoy halwa, here are a few more favorites:

    • Pumpkin Halwa: A gluten-free halwa make with pumpkin.
    • Sooji ka Halwa (Semolina pudding): The halwa tastes simply divine, and takes just 20 minutes to prepare.
    • Instant Pot Carrot Halwa: Made with fresh grated carrots, this halwa is a healthier version with added almond flour.
    Tried this recipe?Give a rating by clicking the ★ below
    moong dal halwa in two bowls

    Instant Pot Moong Dal Halwa

    Meeta Arora
    Moong Dal Halwa is a rich delicious dessert made with split yellow lentils, sugar and ghee, along with the flavors of cardamom and saffron. This easy version of Moong Dal Halwa can be made in a pressure cooker, and is much less laborious than the traditional method.
    4.93 from 13 votes
    Print Save Saved! Pin
    Servings: 6
    Calories: 440
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten-free, Vegetarian
    Method: Instant Pot/Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 45 mins
    Total Time: 50 mins

    Equipment

    • Instant Pot/Pressure Cooker

    Ingredients
      

    • ¼ teaspoon Saffron
    • 3 tablespoon Milk warm
    • 1 cup Split Yellow Lentils (Moong Dal)
    • 2 cup Water
    • ¾ cup Ghee increase to 1 cup if needed (see notes)
    • ¾ cup Sugar increase to 1 cup to taste
    • ¼ teaspoon Cardamom
    • 3 tablespoon Roasted Mixed Nuts chopped (I used almond and pistachios)
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    Instructions
     

    • Soak saffron in the warm milk and set aside.
    • Start the instant pot in saute (normal) mode. Add the moong dal and dry roast for about 10 mins. You want to stop roasting when the color changes to darker yellow or golden.
      dry roasting moong dal
    • Add water and stir well. Cancel saute and close lid with vent in sealing position.
      Dal and water ready to cook
    • Pressure Cook on high pressure for 12 minutes. When the instant pot beeps, let the pressure release naturally.
    • After opening, stir the dal and mash it with the ladle.
    • Now add the ghee, sugar, cardamom and the saffron soaked in milk to the pot. Stir everything well.
      Mash dal and sugar added to instant pot
    • Now press the saute (normal) button and keep stirring for about 10 minutes. Make sure to get nice golden color. Halwa is done well when ghee starts to separate. Make sure to scrape the bottom of the pot, so the halwa does not stick to the base (see notes if additional ghee is needed).
      https://pipingpotcurry.com/wp-content/uploads/2020/07/Moong-Dal-Halwa-Step.mp4
    • Garnish with chopped nuts. Then take the steel insert out of the instant pot. Transfer to a bowl and serve.

    Notes

    Pro-tips
    • If you have a separate sealing ring for desserts, do use that when making this halwa. 
    • Don't skimp on the ghee when making halwa. If you are anyway consuming all the calories when eating this dessert, it is best to enjoy it the most too. 
    • Once the halwa is cooked. remove the steel insert from the pot to prevent the halwa from sticking to the base. 
    Refrigerating Halwa: This halwa can be refrigerated in an airtight container and will stay good for about a week. 
    Reheating Halwa: To reheat the halwa, take the portion you want to eat in a microwave safe bowl and heat in microwave for about 20-30 seconds. If you are heating the whole quantity, you might need to microwave for about a minute. 
    Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 440kcalCarbohydrates: 46gProtein: 9gFat: 25gSaturated Fat: 14gCholesterol: 58mgSodium: 9mgPotassium: 342mgFiber: 10gSugar: 26gVitamin A: 12IUVitamin C: 1mgCalcium: 29mgIron: 3mg
    Keyword instant pot moong dal halwa, moong dal halwa, moong dal sweet recipe
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. KS says

      January 22, 2023 at 1:18 pm

      Hello,
      I tried this today, the color of the halwa came out really well, but the texture was not as good as I have eaten at Haldiram's in India.. I was hoping texture to be more dardara, but it came out to be more pasty...
      It tastes good..
      Regards
      K

      Reply
      • Meeta Arora says

        February 06, 2023 at 5:41 pm

        Hello - I agree that with this method the result is not the same as the danedar halwa. Thanks for sharing your experience, and glad you liked the taste.

        Reply
    2. NV says

      December 18, 2022 at 7:50 pm

      Thanks for the recipe. I’m making this the first time and did with 3cups moong dal, added a cup of milk instead of 6 cups water. It came out well and taste was great. It was hit in the party

      Reply
      • Nv says

        December 18, 2022 at 7:51 pm

        Meant 5cups water + 1 cup milk

        Reply
      • Piping Pot Curry says

        December 22, 2022 at 9:28 am

        Hi - So good to hear that. Thank you for sharing.

        Reply
    3. Suchi Krishnaraj says

      November 20, 2022 at 2:53 pm

      I cooked with 1/2 milk and half water
      took longer to evaporate but very very yum.
      Thank you

      Reply
      • Meeta Arora says

        December 05, 2022 at 10:00 am

        Hi Suchi - Happy to hear you enjoyed the halwa. Thank you for sharing back!

        Reply
    4. Sonal S says

      October 25, 2022 at 2:41 pm

      The halwa tasted similar to Puran roti/puri taste. Is that how it’s supposed to be?

      Reply
      • Meeta Arora says

        November 02, 2022 at 2:42 pm

        Hi Sonal - This is made with moong dal (vs Puran made with chana dal). But they can have a bit similar taste. This halwa does have lot more ghee, which can make the taste richer and smoother. If you felt it was not that way, I would suggest to add a little more ghee and saute till the halwa leaves the sides of the pan.

        Reply
    5. Nids says

      November 02, 2021 at 10:46 am

      Will the water to Daal ratio be same if I use regular pressure cooker and also the cook times for the Daal ?

      Reply
      • Meeta Arora says

        November 09, 2021 at 2:48 pm

        Hi Nids - I have not tried, but would suggest to add 2.5 cups of water for a regular pressure cooker. And cook the dal for 3-4 whistles. Would love to hear how it turns out!

        Reply
    6. Sumedha Sethi says

      August 17, 2021 at 9:50 am

      Thanks
      The halwa looks and tastes good.
      I have never made it the conventional way so I do not know the difference .
      But this was quite easy .
      The stirring on sauté mode after steaming the dal is more than 10 mins closer to 25 mins.
      Thanks Meera for the recipe.

      Reply
      • Meeta Arora says

        September 12, 2021 at 8:37 am

        Hi Sumedha - So glad you enjoyed the halwa. Thank you for sharing back your experience.

        Reply
    7. Meena ANADA says

      March 06, 2021 at 4:19 pm

      Will agave syrup work in place of sugar?

      Reply
      • Meeta Arora says

        March 11, 2021 at 1:55 pm

        Hi Meena - I have not tried halwa with agave, so cannot say for sure it will work well here. Please do share the results if you try it. Thank you!

        Reply
    8. Sandy says

      August 06, 2020 at 12:26 am

      Warning - Dont double the recipe.
      I doubled the recipe and the water content was way too much after the pressure cooking in IP. Tastes nothing like regular moong dal halwa even after 30 mins of trying to evaporate the extra water on high sauté.

      Reply
      • Meeta Arora says

        August 09, 2020 at 9:19 am

        Hi Sandy - sorry to hear the halwa did not turn out as expected. I have not tried doubling the recipe, so cannot say what might have gone wrong.

        Reply
    9. Bhavna says

      August 02, 2020 at 8:43 am

      Thanks for the recipe. Is it not required to wash the dal before roasting?

      Reply
      • Meeta Arora says

        August 03, 2020 at 7:05 am

        Hi Bhavna - As we are dry roasting the dal, I do not wash it before using in this recipe. Would love to hear how the halwa turns out if you try the recipe.

        Reply
    10. Sam says

      July 29, 2020 at 3:43 pm

      Can we use milk instead of water?

      Reply
      • Priyanka Dogra says

        July 30, 2020 at 3:23 pm

        Same question! Seems like it would add to the richness of the halwa! I am so excited to try this recipe Meeta!

        Reply
        • Meeta Arora says

          August 03, 2020 at 7:12 am

          Hi Priyanka - I have not tried the halwa with milk. It may work well. Please do share if you try it.

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