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Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

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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!
Course Dessert
Cuisine Indian, Pakistani
Diet Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword Instant Pot Carrot Halwa
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 373
Author Izzah Cheema

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/High. 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/High. 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.

Nutrition

Calories: 373kcal | Carbohydrates: 36g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 142mg | Potassium: 632mg | Fiber: 5g | Sugar: 28g | Vitamin A: 21147IU | Vitamin C: 8mg | Calcium: 200mg | Iron: 1mg