Moong Dal Halwa always brings back fond childhood memories for me. Growing up, whenever we visited my grandparents during festivities, my Grandad would always get freshly made moong dal halwa from a popular sweet shop in Delhi, called ‘Madan Lal Halwai’.
It was warm, oozing with ghee, garnished with chopped pistachios, and just melted in your mouth. Simply amazing!
Easy Moong Dal Halwa Recipe
Like many Indian dessert recipes, I got this one from my mom-in-law. She used to make it whenever we visited home, and it was truly a labor of love.
She made it the traditional way by soaking the moong dal overnight. Next morning, she would blend the dal with water to a semi-coarse paste. Then, she would saute this blend in ghee, till the paste changed from a pale yellow to a light golden brown color.
That required constant stirring, and a lot of ghee. She would stir and stir, switch hands, then stir again, till the halwa reached the right fudgy consistency and color. And the end result was to die for.
When I set out to try this recipe, I knew I had to find a legit shortcut that wouldn’t compromise on the taste. It took me a few attempts to nail an easier version of this recipe. Finally, what worked was my favorite kitchen gadget, Instant Pot pressure cooker.
Using the Instant Pot, I split the recipe in three steps:
I am happy I was able to recreate the same magic, but with much less effort. Now I can pass on this family recipe to my kids, knowing that they are more likely to make it.
Ingredients for Moong Dal Halwa
This halwa comes together with a few easily available ingredients. Here’s what you need to make this delicious dessert:
How to Make Instant Pot Moong Dal Halwa
Here are the step by step instructions on how to make this delicious Halwa using the Instant Pot. This recipe also works in any comparable electric pressure cooker, like Mealthy Multipot.
Turn on Instant Pot on Saute mode. If your pot gets hot very quickly, switch to the low (less) heat setting. Add moong dal to the pot. (pic 1)Dry roast the dal for about 10-12 minutes until it changes from a pale yellow color to light golden. Keep stirring at regular intervals during this time, especially during the last 4-5 minutes. It takes me roughly 12 mins for this quantity. (pic 2 & 3)Cancel Saute and add water to the pot. (pic 4)
If you use a separate sealing ring for desserts, switch to that. This step is optional. (pic 5)Close the lid and pressure cook (high) for 10 minutes. (pic 6)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. (pic 7) .Open the lid after the pin drops. Using a spatula, stir a few times to mash the cooked dal into a coarse paste. (pic 8) 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. (pic 9). It is important to use melted ghee and warm saffron milk. This prevents in any lump formations. Using a whisk or a spatula, stir everything together till combined well. (pic 10)Stir every minute to prevent the halwa from sticking to the bottom. Saute till it turns light golden brown in color, reaches a thick pudding-like consistency and ghee starts separating on the sides of the pot. Cancel saute. Stir in ground cardamom. (Pic 11). Remove the cooking pot from the base to prevent overcooking.Garnish halwa with chopped nuts like pistachio, almonds and cashews. Serve warm. (pic 12)
Storing Instructions
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.
Tips for Making the Best Moong Dal Halwa
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 turns light golden brown in color, reaches a thick pudding-like consistency and ghee starts separating on the sides of the pot.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.
More EASY Indian Desserts from My Kitchen
Carrot Halwa in Instant PotCarrot Burfi in Instant Pot (vegan and dairy-free)Kesar Badam Halwa in Instant PotKheer (Rice Pudding)Mango Cheesecake (Instant Pot /Oven recipe)10-Minute Coconut Ladoo in MicrowaveEasy Besan ladoo in Microwave
📖 Recipe
