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February 8, 2019

Instant Pot Carrot Halwa (Gajar ka Halwa)

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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 uses just 6 ingredients and is made from start to finish in the Instant Pot, using the saute and pressure cook settings.

Top view of Instant Pot Carrot Halwa on a small place with a silver spoon garnished with sliced almonds and pistachios.

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.

Close up of a plate of Instant Pot Carrot Halwa with a silver spoon on the side.

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. Yes, apropos of my blog, it’s easier than the traditional stovetop method and healthier than most versions.

Instant Pot Carrot Halwa on a small plate with a silver spoon

But, it is a bit lengthy and it requires about 30 minutes of active sauté time at the end, which is imperative to bring out the flavor and color.

It also uses a generous amount of ghee. Of course, you can decrease it to your liking, but what is carrot halwa without that beautiful trace of ghee left on your plate?

Top view of Instant Pot Carrot Halwa on a small plate with a silver spoon.

How to make Gajar ka Halwa Dairy Free

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 to replace whole milk, and coconut cream to replace whipping cream.

Instant Pot Carrot Halwa Tips

  1. Use organic carrots, the best you can find. I buy relatively small carrots with their tops still intact.
  2. Stick to ghee (not butter or oil) for the most authentic flavor. Of course, for a dairy-free version, you can use oil or vegan butter.
  3. To finely shred the carrots, 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. 
  4. When you first open the Instant Pot after cooking (be sure to wait for it to naturally release some pressure first), you’ll have to let the milk liquid evaporate. This will take about 30 minutes on High Saute. Increase stirring toward the end.
  5. Make sure to complete the full 30 minutes of sauté time in the end. There’s no denying it’s a tedious step, but it’s essential to bring out the beautifully deep flavor and color to the halwa. You can also transfer the halwa the stovetop and sauté there if you find it easier. 

Freezing Carrot Halwa

Carrot halwa freezes really well. You can double the ingredients and freeze half the amount. Note that doubling the ingredients will result in a longer cooking time.

How to make Carrot Halwa on the Stovetop

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 in between. The process takes a little longer without the Instant Pot but that’s how it is traditionally made.

Partially eaten Instant Pot Carrot Halwa on a small clay plate with a silver spoon

Will Carrot Halwa still have the authentic taste without using Khoya?

Yes! This recipe has a very traditional taste because the milk is reduced down in an easier way.

More Pakistani & Indian Desserts to try

Rice Cooker Jaggery Rice (Gur wale chawal)
Semolina Halwa

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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!

Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

Izzah Cheema
This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
5 from 6 votes
Print Pin
Cook Time 1 hr 10 mins
Instant Pot 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Cuisine Indian, Pakistani
Servings 4 people

Ingredients
  

  • 1.1 lb organic carrots tops and ends removed, peeled only where necessary
  • 1/4 cup* ghee divided (2 tbsp will be used before cooking, another 2 tbsp after)
  • 3-5 green cardamom pods
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 4-5 tbsp raw cane sugar depending on how sweet your carrots are
  • 1 tbsp slivered pistachios optional, for garnish
  • 1 tbsp slivered almonds optional, for garnish

Instructions
 

  • Use a thin shredder attachment of food processor to thinly grate the carrots, in batches if necessary. Set aside.
  • Select the Sauté setting on the Instant Pot. Once hot, add 2 tbsp ghee, cardamom pods, and shredded carrots. Sauté for 8 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 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 for 30 minutes on High pressure or 1 hour on Low Pressure.
  • Naturally let the pressure release for 5 minutes. Then quick release any remaining pressure by moving the Pressure Release to Venting.
  • Select the *High* Sauté setting and stir occasionally until most of the moisture has evaporated and the carrots start sticking to the bottom (~10 minutes).
  • Add the sugar and sauté again for about 20 minutes. This step is imperative to bring out the color and flavor. 
  • Once the the carrots turn glossy from the ghee 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, almonds, or other garnishing.

Notes

*Traditional carrot halwa uses a generous amount of ghee but feel free to use less than this amount. 

Nutrition

Calories: 373kcalCarbohydrates: 36gProtein: 7gFat: 25gSaturated Fat: 14gCholesterol: 60mgSodium: 142mgPotassium: 632mgFiber: 5gSugar: 28gVitamin A: 21147IUVitamin C: 8mgCalcium: 200mgIron: 1mg
Keyword Instant Pot Carrot Halwa
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Mariam Tanvir says

    June 17, 2020 at 11:35 am

    5 stars
    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?

    Reply
    • teaforturmeric says

      June 18, 2020 at 9:58 pm

      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.

      Reply
  2. Mustang says

    May 20, 2020 at 10:53 pm

    5 stars
    Very easy to follow. Delicious result.

    Reply
    • teaforturmeric says

      May 21, 2020 at 10:25 am

      Thank you!

      Reply
  3. Anna says

    March 20, 2020 at 6:33 pm

    5 stars
    Thank you for giving me the perfect dessert to complement my chai! It turned out absolutely delicious!

    Reply
  4. Tamara says

    March 12, 2020 at 8:02 pm

    5 stars
    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!

    Reply
    • teaforturmeric says

      March 12, 2020 at 9:24 pm

      Thank you so much for taking the time to review, Tamara!

      Reply
  5. Sophia says

    July 21, 2019 at 11:32 am

    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!

    Reply
    • teaforturmeric says

      July 22, 2019 at 9:39 am

      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!

      Reply
      • Sophia says

        July 22, 2019 at 10:48 am

        Thank you!! I definitely will and will share my results.. Thank you for the amazing recipes!! 🙂

        Reply
  6. Maria Adamjee says

    March 14, 2019 at 6:59 am

    Should i follow the same steps on a regular pot, as i do not have an Insta Pot.

    Reply
    • teaforturmeric says

      March 14, 2019 at 9:39 am

      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. 🙂

      Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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