Dessert - Moong dal halwa instant pot recipes

Author: Amanda Franzen  

Moong Dal Halwa is a rich and decadent Indian dessert made with split mung beans (moong dal), ghee, saffron, cardamom, and lots of love. Moong dal halwa is a traditional Indian dessert made with split yellow lentils or moong dal.

Instant Pot Moong Dal Halwa

Instant Pot Moong Dal Halwa
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.
Provided by: Meeta Arora
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 8
Ingredients:
  • 1/4 teaspoon Saffron
  • 3 tablespoon Milk (warm)
  • 1 cup Split Yellow Lentils (Moong Dal)
  • 2 cup Water
  • 3/4 cup Ghee (increase to 1 cup if needed (see notes))
  • 3/4 cup Sugar (increase to 1 cup to taste)
  • 1/4 teaspoon Cardamom
  • 3 tablespoon Roasted Mixed Nuts (chopped (I used almond and pistachios))
Nutrition:
  • Calories: 440 kcal
  • Carbohydrate: 46 g
  • Protein: 9 g
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Cholesterol: 58 mg
  • Sodium: 9 mg
  • Fiber: 10 g
  • Sugar: 26 g
  • Serving Size: 1 serving
How to cook:
  1. Soak saffron in the warm milk and set aside.
  2. 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.
  3. Add water and stir well. Cancel saute and close lid with vent in sealing position.
  4. Pressure Cook on high pressure for 12 minutes. When the instant pot beeps, let the pressure release naturally.
  5. After opening, stir the dal and mash it with the ladle.
  6. Now add the ghee, sugar, cardamom and the saffron soaked in milk to the pot. Stir everything well.
  7. 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).
  8. Garnish with chopped nuts. Then take the steel insert out of the instant pot. Transfer to a bowl and serve.
Notes: Instant Pot Moong Dal Halwa, 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 …

Instant Pot Moong Dal Halwa (Indian Lentil Pudding)

Detailed RECIPE: https://spicecravings.com/ moong - dal -halwaMoong Dal Halwa is a rich and decadent Indian pudding made with …

Moong Dal Halwa Recipe | Moon Dal Halwa Instant Pot

Ingredients: Moong Dal (Split Mung Beans) - 1 cupWater - 2 cupsMilk (warm) - 2 cupsSugar - 1 cupGhee (Clarified Butter) - 1 cupSemolina (Sooji) - 2 …

Instant Pot Moong dal halwa

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 …

Instant Pot Moong Dal Halwa Recipe

Instant Pot Moong Dal Halwa Recipe
This instant pot moong dal halwa is so much easier to make than the traditional stovetop version. With my recipe, you don't have to grind the dal and there is far less stirring required. This is the easiest way to make this rich and decadent halwa!
Provided by: My Heart Beets
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 6
Ingredients:
  • 1 cup moong dal
  • 2 cups water
  • ¾ cup ghee
  • 1 cup sugar (adjust to taste)
  • ¼ teaspoon ground cardamom
  • Crushed nuts (pistachios, almonds or cashews, garnish)
How to cook:
  1. Press sauté and add the (dry) moong dal to the pot. Dry roast (stir) the dal for 8-10 minutes until you see it darken a bit. It will change from pale yellow to slightly golden.
  2. Add water and stir, then secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  3. Quick release pressure and immediately add ghee, sugar, cardamom to the pot and mix well. Don’t panic if when you see the dal, it looks a bit dry - it will quickly absorb the ghee.
  4. Once the dal absorbs the ghee, press the sauté button and stir continuously for 10 minutes, scraping the bottom of the pot regularly. This will be a bit of an arm workout.
  5. Remove the steel liner from the instant pot (so the halwa doesn’t burn) and immediately scoop the halwa out into a serving bowl. When you pour it out, you’ll notice some ghee on the sides of the serving bowl - that means it separated a bit from the halwa and is perfect!
  6. Garnish with crushed nuts and serve warm.
Notes: Moong Dal Recipe (Instant Pot), Press sauté and add the (dry) moong dal to the pot. Dry roast (stir) the dal for 8-10 minutes until you see it darken a bit. It will change from pale yellow …

Moong Dal Halwa in Instant Pot

Moong Dal Halwa in Instant Pot
Moong dal halwa is a traditional Indian dessert made with split yellow lentils or moong dal. It is gluten-free. Check out how to make instant pot moong dal halwa recipe with soaked moong dal.
Provided by: Alpa Jain
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 8
Ingredients:
  • 1/2 cup Yellow Moong Dal ((soak for 4-5 hours))
  • 1/2 cup Organic cane sugar
  • 1/2 cup Ghee
  • 1 1/4 cup Water ((1/4 cup for grinding, 1 cup for cooking))
  • 1/4 tsp Cardamom powder
  • Few Saffron strands
  • Cashews ((split))
  • 1 tbsp Raisins
Nutrition:
  • Calories: 264 kcal
  • Carbohydrate: 29 g
  • Protein: 4 g
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Cholesterol: 38 mg
  • Sodium: 6 mg
  • Fiber: 2 g
  • Sugar: 17 g
  • Unsaturated Fat: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Soak the moong dal in enough water for 5-6 hours.
  2. Discard water once it is soaked well
  3. Grind the moong dal to a smooth batter using 1/4 cup water. If using Vitamix, setting 5 works well for a smooth batter.
  4. Grease a small pot with ghee and add the batter to the pot.
  5. Add 5 tbsp melted ghee at room temperature to the batter and mix it well until it gets absorbed in the batter.
  6. In the inner pot, add one cup of water and place a trivet. Place the batter on the trivet and cover with a lid.
  7. Pressure cook on "High" for 10 minutes followed by Natural Pressure Release.
  8. Take the pot out. Discard the water from inner pot and set on Saute mode on Normal for 20 minutes.
  9. Break the mixture into pieces with a spoon.
  10. Add 3 tbsp ghee to the pot and add the mixture.
  11. Continuously stir, scrape and roast the mixture for 8-10 minutes. Later continue to roast intermittently until well roasted and you see ghee oozing out of the mixture.
  12. Add sugar, 1 cup water, cardamom powder, soaked saffron, raisins and cashews and mix well. (Turn Saute mode on if it gets turned off).
  13. Once the water evaporates, press cancel and transfer the halwa into a serving bowl.
Notes: Moong Dal Halwa in Instant Pot, Add 5 tablespoon melted ghee at room temperature to the batter and mix it well until it gets absorbed in the batter. In the inner pot, add one cup of …

Instant Pot Moong Dal Halwa (Indian Lentil Pudding)

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.
Provided by: Aneesha Gupta
Total time: 45 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 7
Ingredients:
  • ½ cup Moong Dal ((split mung beans))
  • 1 cup water
  • ½ cup Ghee ((or ¾ cup for a rich halwai-style halwa))
  • ½ tsp Saffron (soaked in ¼ cup hot milk (microwave together for 20 seconds))
  • 7 tbsp sugar ((that's ¼ cup + 3 tbsp) Adjust to taste while sautéing)
  • ½ tsp Ground Cardamom
  • 2 tbsp chopped nuts (for garnish) ((pistachios, almonds, cashews))
Nutrition:
  • Calories: 402 kcal
  • Carbohydrate: 37 g
  • Protein: 7 g
  • Fat: 26 g
  • Saturated Fat: 14 g
  • Cholesterol: 58 mg
  • Sodium: 12 mg
  • Fiber: 3 g
  • Sugar: 22 g
  • Serving Size: 1 serving
How to cook:
  1. Dry-Roast Moong Dal
  2. 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.
  3. 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.
  4. Pressure Cook
  5. If you use a separate sealing ring for desserts, switch to that. This step is optional.
  6. Close the lid and pressure cook for 10 minutes at high pressure, on sealing mode.
  7. After Pressure Cooking
  8. 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.
  9. Soak saffron in milk and microwave for 30 seconds while pressure is being released.
  10. 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.
  11. 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.
  12. Using a whisk or a spatula, stir everything together till combined well.
  13. 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.
  14. Garnish
  15. Garnish halwa with chopped nuts like pistachio, almonds and cashews. Serve warm.
Notes: Moong Dal Halwa (Easy Instant Pot Recipe), Add the moong dal and stir constantly in a to and fro motion with a wooden spoon until the dal is well roasted and turns dark yellow (10-12 minutes). …
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