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!
1.1lborganic carrotstops and ends removed, peeled only where necessary
1/4cup*gheedivided (2 tbsp will be used before cooking, another 2 tbsp after)
3green cardamom pods
5tbspraw cane sugaror to taste
2tbspheavy whipping cream
1tbspslivered pistachiosoptional, for garnish
1tbspslivered almondsoptional, for garnish
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 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 1 hour at low pressure. (Click pressure level to turn it to low.)
Naturally let the pressure release for 10 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 (~20 minutes).
Add the sugar, 2 tbsp ghee, and sauté again for 20 minutes. This step is imperative to bring out the color and flavor.
Add the heavy whipping cream and sauté again until the moisture evaporates and the halwa is thickened (~10 minutes). 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.
*Traditional carrot halwa uses a generous amount of ghee but feel free to use less than this amount.