Instant Pot Carrot Halwa (Gajar ka Halwa)
This Instant Pot Carrot Halwa recipe (Gajar ka Halwa) is every bit as authentic as the stove top version of the popular Pakistani and Indian dessert – just MUCH easier. Naturally gluten-free, this Carrot Halwa recipe requires just 6 ingredients and is made from start to finish in the Instant Pot.
“It was delicious!! Will definitely need at the very least double the amount for next time! It was devoured within 5 minutes by my children alone”
SA
We all have some foods that we hold dear to our hearts. Foods that we feel a particular ownership toward, ones we feel entitled to criticize poorly-made versions of, etc. Carrot halwa (or gajar ka halwa as I grew up calling it) is that food for me.
Two winters ago during a visit to Pakistan, I tasted fresh, homemade carrot halwa made with plump, juicy red carrots and hand-churned ghee. If there was any ambiguity left about what carrot halwa should taste like, it was gone that winter.
All this is to say that I am not taking this carrot halwa recipe sharing-thing lightly, and I’ve tried my best not to compromise on the authentic taste.
How to make Instant Pot Carrot Halwa
Here’s how to make Carrot Halwa in the Instant Pot. (For another great Instant Pot dessert, check out my Instant Pot Kheer!)
- First, you shred the carrots. To do this, use the shredder attachment of your food processor. If you have two attachments to choose from, use the thinner blade vs. the thicker one so you don’t have any chunky pieces in the halwa.
- Next, you briefly sauté these carrots with the cardamom pods in a little ghee.
- Stir in the milk and heavy whipping cream, seal, and pressure cook on High for 30 minutes.
- When you first open the Instant Pot after cooking, you’ll have to let the milk evaporate. This will take about 10 minutes on High Sauté. Increase stirring toward the end.
- Next you add the remaining ghee and sugar and sauté, stirring often, for another 8-10 minutes. There’s no denying this is a tedious step, but it’s is imperative to bring out the flavor and deep orange color. Carrot halwa should be completely dry and pulling away from the pot instead of sticking to it.
More Tips to make Carrot Halwa
- Use organic carrots, the best you can find. I buy relatively small carrots with their tops still intact.
- Stick to ghee (not butter or oil) for the most authentic flavor. This recipe uses 3 tbsp, which you can decrease it to your liking, but what is carrot halwa without that beautiful trace of ghee left on your plate?
- If you find it easier/quicker, you can transfer the halwa after pressure cooking the stovetop and sauté there instead.
How to make Gajar ka Halwa Dairy-Free (Vegan)
Though I haven’t tried it myself, I have heard back from several people who’ve made a dairy-free version. I would use vegan butter or oil to replace the ghee, dairy-free milk of choice (creamy oat milk has been suggested) to replace whole milk, and coconut cream (or more DF milk) to replace whipping cream.
How to Double this Recipe
This recipe makes enough for a small family, so you’ll need to double if making for a larger family or guests. To double, increase the sauté times, but pressure cook for the same amount of time.
How to Freeze Carrot Halwa
Carrot halwa freezes well, so feel free to double the amount and freeze for later. To thaw, let it come to room temperature or defrost before microwaving to heat through.
How to make Carrot Halwa on the Stovetop
The process takes a little longer without the Instant Pot, but it’s still very easy. To make Carrot Halwa on the stovetop, bring the mixture to a boil and then lower the heat to a simmer. Cook until it reduces down, stirring more frequently toward the end.
More Pakistani & Indian Desserts to try
20-Minute Seviyan (Sheer Khurma)
Rice Cooker Jaggery Rice (Gur wale chawal)
Semolina Halwa
Instant Pot Kheer (The BEST!)
If you have any questions about this recipe, please feel free to ask below! And if you try it, please do share with me below or tag me on Instagram!
Easy Instant Pot Carrot Halwa (Gajar ka Halwa)
Ingredients
- 1 lb organic carrots (measured after removing tops & ends), tops and ends removed, peeled only where necessary
- 3 tbsp ghee, divided
- 4-5 green cardamom pods
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 3 1/2 – 4 tbsp raw cane sugar or sweetener of choice, depending on how sweet your carrots are
- 1 tbsp slivered pistachios, optional, for garnish
- 1 tbsp slivered almonds, optional, for garnish
Instructions
- Use the shredder attachment of food processor to thinly grate the carrots, in batches if necessary. Set aside.
- Select the Sauté setting on the Instant Pot and set to More. Once hot, add 2 tbsp of the ghee, cardamom pods, and shredded carrots. Sauté for 5 minutes, stirring occasionally, until the color starts to change and the carrots reduce down a bit. Add the whole milk and heavy whipping cream and stir to mix.
- Cancel the sauté setting, secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cooking time to 30 minutes on High pressure.
- Allow the pressure to naturally release for 3-5 minutes, then quick release any remaining pressure by moving the Pressure Release to Venting.
- Select the Sauté setting and set to More. Sauté, stirring occasionally until most of the moisture has evaporated and the carrots start sticking to the bottom (~10 minutes).
- Add the remaining 1 tbsp of ghee and sugar and sauté again, scraping the bottom of the pot as you go, for another 8-10 minutes. This step is imperative to bring out the color and flavor.
- Once the the halwa is dry, the ghee starts to separate, and the carrot halwa turns a deep orange (closer to red) color, press the Cancel button to turn off the Instant Pot.
- Scoop into a serving dish and decorate with pistachios and almonds, if desired.
21 Comments on “Instant Pot Carrot Halwa (Gajar ka Halwa)”
Salam – Can you use organic carrots that come shredded?
W.S. Sara! I’m usually not a purist, but I think pre-shredded might not give the same depth of flavor as fresh-shredded. If you do decide to use, I’d love to see how it turned out!
This recipe looks great, have you had any issues with the instant pot giving you a ‘burn’ warning with this recipe? Almost every time I have used milk with the pressure cook setting on IP it sticks to the bottom so that’s the only hesitation I have in trying this!
Hello! That happens when a large quantity of milk isn’t heated through before pressure cooking, causing it to scorch the bottom. Here, you’ll see that the milk content isn’t that much to have trouble heating through before pressure cooking. I hope you give this a try!
You were right, no issues with burn. It was delicious!! Will definitely need at the very least double the amount for next time! It was devoured within 5 minutes by my children alone 😀
How would you make this in a regular pot rather than insta pot?
Hi, Sandra. The traditional way is to cook down the carrots while stirring to prevent scorching. I’ve heard from a few people that it works great on stovetop. You can add more milk if needed.
Hi! While I have not made your recipe specificly yet, for anyone who wants dairy milk alternative I have used extra creamy oat milk for the milk and cream amounts together and it is amazing! This was with stovepipe, not sure how it will react with the instapot. I do not have one, so always have to do the long versions!
This is so helpful! Oat milk is such a befitting substitute. Thank you, Naomi!
Hi! I love this recipe!! This time I’m trying it with 3 lbs of carrots. Will my cook time in the instant pot be longer then one hour?
Thank you, Mariam! So glad to hear that. The cook time will remain the same, but it’ll take longer to saute the carrots, saute out the milk, etc.
Very easy to follow. Delicious result.
Thank you!
Thank you for giving me the perfect dessert to complement my chai! It turned out absolutely delicious!
One of my favourite things to make!!! Thank you for this great recipe! Although I didn’t use an insta pot it still turned out so well!! I loved the aroma, and how therapeutic it was preparing this!
Thank you so much for taking the time to review, Tamara!
This is one of my absolute favorite foods! My grandmother used to make it and used Khoya, since that’s not available state side (not that I’ve seen at least) will the milk and and whipping cream give it the same taste as the khoya, or will it become similar to gajrela? Can I substitute non dairy milk and coconut cream to achieve the same taste? (we don’t eat dairy b/c of lactose intolerance issues)…Thank you!
Hi Sophia! Though it doesn’t use khoya, this recipe has a very traditional taste because the milk is reduced down in an easier way. It tastes very different from gajrela in which the milk and dairy is more prominent. Several people have shared that they made a non-dairy version and it still turned out wonderful. Hope you give it a try!
Thank you!! I definitely will and will share my results.. Thank you for the amazing recipes!! 🙂
Should i follow the same steps on a regular pot, as i do not have an Insta Pot.
Maria, you will bring the mixture to a boil and then lower the heat to a simmer. Cook until it reduces down, stirring in between. The process takes a little longer without the Instant Pot but that’s how it’s traditionally made. 🙂