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.
Grind the moong dal to a smooth batter using ¼ cup water. If using Vitamix, setting 5 works well for a smooth batter.
Grease a small pot with ghee and add the batter to the 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 water and place a trivet. Place the batter on the trivet and cover with a lid.
Pressure cook on "High" for 10 minutes followed by Natural Pressure Release.
Take the pot out. Discard the water from inner pot and set on Saute mode on Normal for 20 minutes.
Break the mixture into pieces with a spoon.
Add 3 tablespoon ghee to the pot and add the mixture.
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.
Add sugar, 1 cup water, cardamom powder, soaked saffron, raisins and cashews and mix well. (Turn Saute mode on if it gets turned off).
Once the water evaporates, press cancel and transfer the halwa into a serving bowl.