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 which also means carrot pudding in English. Carrot halwa is gluten-free and can easily be made vegan.
A four ingredient dessert, carrot halwa is easy to make in the instant pot compared to the traditional way which, requires a lot of stirring and monitoring.
It is a perfect make-ahead dessert and can be stored in the fridge or frozen in freezer-safe containers.
Carrot halwa ingredients
Carrot halwa is made with only 4 main ingredients. This recipe is made without condensed milk or milk powder.
Grated fresh carrots, milk, sugar, and ghee are the only ingredients needed to make this halwa. A food processor comes in very handy to grate the carrots in just a few minutes.
Why make gajar ka halwa in instant pot?
Traditionally Indian carrot pudding has been made on the stovetop. This method is tedious, lengthy, and involves continuous stirring and monitoring.
But thanks to the instant pot, making carrot halwa by pressure cooking is a breeze and it requires minimum involvement.
How to make carrot halwa in instant pot?
To make carrot halwa in the instant pot, first, turn it on the saute mode on 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 release by releasing pressure manually by turning the pressure release valve in the venting position until the silver pin drops.
Occasionally stir the halwa using a spatula and scrape the bottom to ensure halwa is not sticking to the base of the container.
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.
How to make vegan carrot halwa?
Carrot halwa can be easily made vegan by substituting ghee with vegan butter or coconut oil and milk with coconut milk.
Is carrot halwa served hot or cold?
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 winters. If it is being served cold, it can be topped with some whipped cream.
How long does gajar halwa last in fridge?
Carrot halwa can be stored in the fridge 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.
Can you freeze carrot halwa?
Gajar halwa freezes really well. You can store it in freezer-safe container for up to 2 months. When you are ready to eat, you can defrost and reheat it in the microwave.
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Carrot Halwa | Instant Pot
Ingredients for Halwa
- 500 grams Carrot (grated, or 4 cups packed)
- ½ cup Organic cane sugar
- 3 tablespoon Ghee
- 1 cup Whole milk
- Turn the instant pot on Saute mode on normal setting
- Once hot, add ghee to the instant pot liner.
- Once the ghee is hot, add the grated carrots and stir for about 3-4 minutes. It will change color slightly.
- Lock the instant pot lid with the pressure knob in the sealing position.
- Turn off saute mode, turn the pressure mode on for 5 minutes in the high-pressure setting.
- Do a quick release by releasing pressure manually (turn the release valve in venting position until the silver pin drops).
- Turn the saute mode on high setting and let the liquid evaporate, this can take 8-10 minutes.
- Occasionally stir using a spatula and scrape the bottom to ensure halwa is not sticking to the base of the container.
- Carrot halwa is ready when all the liquid has evaporated.
- Turn off the saute mode and transfer the halwa to a separate bowl to stop the cooking process.
- It is best to use a food processor to grate the carrots as it is easy and saves a lot of time.