Instant Pot Carrot Halwa

Carrot halwa is a popular Indian dessert and is commonly served in Indian restaurants. Carrot halwa is usually made to celebrate special occasions and festivals.

It is also known as gajar ka halwa or gajar halwa which also means carrot pudding in English. Carrot halwa is gluten-free and can easily be made vegan.

It is convenient to make carrot halwa in a pressure cooker like Instant Pot. It is also easier to make compared to the traditional method which would need a lot of stirring and monitoring.

This Instant Pot carrot halwa is a four-ingredient dessert. It is a perfect make-ahead dessert and can be stored in the fridge or frozen in freezer-safe containers.

Ingredients

This carrot halwa recipe is made with only 4 main ingredients. It is made without condensed milk, khoya, mawa, or milk powder.

Grated fresh carrots, milk, sugar, and ghee are the only ingredients needed to make this halwa. I have used orange carrots which are the ones commonly available. However, if you are able to find red carrots, you can use them instead.

A food processor comes in very handy to grate the carrots in just a few minutes. Raisins, cardamom powder, and nuts (like pistachios and cashews) or masala milk powder can be added for enhancing the taste, and flavor, and for garnishing.

Instructions

Rinse the carrots with water and pat dry them with a kitchen towel. Cut the carrots on both ends and then grate them in a food processor using the shredding disc attachment. You can use a grater if you do not have a food processor but it will take much longer.

The next step is to make carrot halwa in the Instant Pot. Turn it on the saute mode in the normal setting. Once it is hot, add some ghee. Add the grated carrots and stir for about 3-4 minutes until it changes color slightly. Add the milk and mix it well.

Close and lock the Instant Pot lid with the pressure release knob in the sealing position. Pressure cook for 5 minutes in the high-pressure setting.

Perform a quick pressure release by turning the pressure valve in the venting position until the silver pin drops. Now add the sugar, raisins, cashews, and cardamom powder and cook in the saute mode until the liquids evaporate. This can take about 8-10 minutes.

Occasionally stir the halwa using a spatula and scrape the bottom of the pot to ensure that the halwa is not sticking to the base.

Carrot halwa is ready when all the liquid has evaporated. Transfer the halwa to a separate bowl to stop the cooking process. Garnish with some chopped nuts.

Substitutions

This gajar halwa recipe is gluten-free. It can be easily be made vegan by substituting ghee with vegan butter or coconut oil and milk with coconut milk.

Equipment

I have made this delicious kheer in the 6 qt. Instant Pot and it can be made in the 3 qt. Instant Pot as well for a smaller batch.

To peel the carrots, I used a vegetable peeler. After peeling, the carrots can be grated in the food processor.

Serving suggestions

Carrot halwa is a decadent dessert and it can be served warm or cold. So it can be made in any season.

You can enjoy it cold in the summer and warm in the winter. If it is being served cold, it can be topped with some whipped cream or vanilla ice cream.

While serving, some chopped pistachios, almonds, cashew nuts, and saffron strands can be used for garnishing.

Storage

Carrot halwa can be stored in the refrigerator for 7-8 days. So it is a great make-ahead dessert for parties, potlucks, or special celebrations.

Carrot halwa can be eaten cold or warm so depending on your preference and the weather you may not require any reheating.

Gajar halwa freezes really well. You can store it in a freezer-safe container for up to 2 months. When you are ready to eat, you can defrost it and reheat it in the microwave.

If you enjoyed this recipe, you may also like

• Dudhi halwa
• Moong dal halwa
• Carrot cake
• Instant Pot Indian desserts

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