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.
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.
Add water and stir well. Cancel saute and close lid with vent in sealing position.
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.
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).
Garnish with chopped nuts. Then take the steel insert out of the instant pot. Transfer to a bowl and serve.
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.