Directions

• Add the saffron to the milk and keep aside.
• Turn instant pot to saute mode.
• Dry roast the cup of yellow moong lentils till they release a nice aroma and they turn a little reddish brown, or around 6-8 minutes.
• Constantly stir the lentils to prevent burning.
• Next add the water and switch off the saute mode and switch to pressure cook mode and set the time for 12 minutes.
• Once it is cooked allow the pressure to release naturally.
• Mash well and add the powdered jaggery, saffron strands in milk and half the ghee and mix well and turn to saute mode.
• Keep stirring the thick mixture to prevent burning.
• Add the rest of the ghee, reserving 2 tbsp for roasting the nuts.
• The halwa consistency is reached when the mixture starts leaving the sides of the pan.
• Switch off the instant pot and transfer the halwa to a bowl.
• Heat 2 tbsp ghee on the stove and roast the cashews, shaved almonds and the raisins till the cashews turn golden brown & the raisins plump up.
• Add to the halwa along with the remaining ghee.
• Enjoy this high protein dessert with a scoop of ice cream or by itself.