Ingredients 1 cup moong dal (yellow lentils) 2½ cups water ¾-1 cup ghee ¾ cup sugar ¼ teaspoon saffron ¼ cup milk ½ teaspoon cardamom powder 2 tablespoon almonds chopped or sliced
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. Add water and mix well.
Set the IP to pressure cook mode for 12 minutes. Do a natural release of the pressure for 10 minutes, then do a quick release and open the lid.
Open the lid and mash the dal well. Set the Instant Pot back to saute mode (normal). Add sugar.
Add melted ghee, and saffron milk
Mix well making sure there are no lumps. The dal will absorb all the ghee at the beginning. Continue stirring until the halwa thickens
Keep stirring for 7-8 minutes until the halwa comes together and ghee begins to release from the side. 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.
Garnish with chopped almonds and serve warm.