Moong dal halwa is a decadent dessert made with split mung bean (or petite yellow lentils), sugar, and ghee. Rich and warm halwa with ghee oozing from the sides and topped with nuts is perfect for your celebrations and festivals like Diwali.
This recipe I am sharing here is an easy version of the traditional recipe where the mung dal is soaked, ground, and cooked in ghee, stirring constantly (for an hour or so). The
Why you will love this recipe
- Moong dal halwa is a rich and decadent Indian dessert that's perfect for special occasions and celebrations.
- Making this dessert in the
Instant Potsaves time and gives you the same authentic taste and texture.
- The aroma of the ghee-roasted moong dal and the comforting warmth of the dessert makes it a favorite during festivals and cold winter evenings.
Moong dal: Also called petite yellow lentils, this is the main ingredient.
Ghee: Use store-bought or homemade ghee.
Sugar: I use raw sugar. Plain white sugar can also be used.
See the recipe card for full information on ingredients and quantities.
Expert tips to make moong dal halva
Make sure the lid and sealing ring of the
Use melted ghee and not solid ghee. This will help the dal to soak up the ghee quickly.
Dry roasting the moong dal is an important step. Make sure to fry the dal well, stirring occasionally. It should be lightly golden but not burnt.
For the best-tasting halwa, do not cut back on ghee. This halwa needs to be cooked in lots of ghee.
It is important to keep stirring after adding the ghee and sugar. Initially, the ghee will be fully absorbed. Continue to stir after this stage. Once halwa is done, the ghee will ooze out from the sides (see video).
It can be stored in the refrigerator for 5 days. This halwa also freezes well. Portion it and freeze it for up to three months. Reheat the halwa in a saucepan on low heat.
Always serve it warm or at room temperature. Do not serve it cold as ghee sets and thickens the halwa.
I make this halva with raw sugar, and it works well, although I have not tried using jaggery. Also, note that the halwa will be a darker color if jaggery is used.
To check if it is done, cool a small portion of halwa and roll it using your fingers. It should come together like a soft ball (see step-by-step image below).
More Indian dessert recipes
If you tried this Instant Pot Moong Dal Halwa Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Moong Dal Halwa in Instant Pot
- Set the Instant Pot to saute mode on high. Once it heats, set it to saute - low.
- Add the moong dal and dry roast for 9-10 minutes.
- Keep stirring every minute or so. Continue to roast the dal until it is golden but not burnt (see step-by-step image).
- Add water and mix well.
- Cancel saute mode and set the IP to pressure cook mode for 12 minutes.
- In the meantime, slightly heat the milk and add saffron to warm milk. Set it aside.
- Do a natural release of the pressure for 10 minutes, then do a quick release.
- Open the lid and mash the dal well.
- Set the Instant Pot back to saute mode (normal).
- Add sugar, melted ghee, and saffron milk. Mix well making sure there are no lumps.
- The dal will absorb all the ghee at the beginning.
- Keep stirring for 10-12 minutes until the halwa comes together and ghee begins to release from the side (see video for the different stages).
- To check if the halva is done, cool a small portion and roll it. It should come together like a soft ball (see step-by-step image above).
- Garnish with chopped almonds and serve warm.