Instant Pot Moong Dal Halwa (Indian Lentil Pudding)
Moong Dal Halwa is a rich and decadent Indian dessert made with split mung beans (moong dal), ghee, saffron, cardamom, and lots of love. Here is my easier take, a pressure cooker version of a cherished family recipe.
Keyword: Easy Moong Dal Halwa, Instant Pot Moong Dal Halwa, Moong Dal Halwa
Turn on Instant Pot on Saute mode. If your pot gets hot very quickly, switch to low (less) heat setting. Add moong dal to the pot.
Dry roast the dal for about 10-12 minutes until it changes from a pale yellow color to light golden. Stir at regular intervals during this time, especially the last 4 to 5 minutes. It takes roughly 12 mins for this quantity. Cancel Saute and add water to the pot, and stir.
If you use a separate sealing ring for desserts, switch to that. This step is optional.
Close the lid and pressure cook for 10 minutes at high pressure, on sealing mode.
After Pressure Cooking
When cooking time is done, carefully release pressure manually by pushing down the pressure valve (Ultra). If using a DUO model, turn the pressure knob to ‘venting’ position.
Soak saffron in milk and microwave for 30 seconds while pressure is being released.
Open the lid after the pin drops. Using a spatula, stir a few times to mash the cooked dal into a coarse paste. Note: If the dal looks too dry, add ½ cup of hot water and stir it in.
Select Saute mode (normal). Add warmed melted ghee, saffron soaked in warm milk and sugar to the cooked dal. (Adjust the quantity of ghee to suit your preference). It is important to add warm milk and warm water. This prevents in any lump formations.
Using a whisk or a spatula, stir everything together till combined well.
Keep stirring at regular intervals to prevent the halwa from sticking to the bottom. Saute until it turns light golden brown in color, reaches a thick pudding-like consistency and ghee starts separating on the sides of the pot. Stir in ground cardamom. Remove the cooking pot from the base to prevent overcooking.
Garnish halwa with chopped nuts like pistachio, almonds and cashews. Serve warm.
During dry roasting, stir at regular intervals for an even roast.
After pressure cooking, if the dal looks too dry, add ½ cup of hot water and stir it in.
When sautéing towards the end, stir every minute to prevent the halwa from sticking to the bottom.
It is important to use melted ghee and warm saffron milk. This prevents in any lump formations.
Don't skimp on the ghee in this recipe since that contributes to the end taste and texture of this sweet.
Halwa is done when it reaches a thick pudding-like consistency, AND ghee starts oozing on top and sides of the halwa.
Once done, remove the cooking pot from the base. This prevents overcooking the halwa.
This halwa is BEST served warm.
This recipe has been tested in a 6qt and 3 qt Instant Pot. The saute time increases by a few minutes when using a 3 qt, due to smaller surface area. the pressure cook time remains the same.
Since this halwa is very rich, it has a relatively smaller serving size than other Indian desserts. This quantity serves 4 in our home, but feel free to adjust to your tastes.
This halwa can be stored in an airtight container in the refrigerator for up to a week.
To reheat the halwa, heat individual portions in the microwave for about 20-30 seconds, or a minute for the whole quantity.
The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.