If you’ve ever had Gajar ka Halwa, you know just how delicious this Pakistani/Indian dessert can be. The traditional stovetop version can be a little time consuming and tricky to make, but this Instant Pot Carrot Halwa recipe is EVERY bit as authentic – and 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.
What is Gajar ka Halwa?
Carrot Halwa (Gajar ka Halwa) is a popular Pakistani/Indian dessert made from grated carrots, milk, sugar, ghee (clarified butter), cardamom, and nuts.
(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.
- 1 strainer
- 1 lb organic carrots (measured after removing tops & ends), tops and ends removed, peeled only where necessary
- 3 tbsp ghee
- 5 green cardamom pods, some slightly cracked open
- 1 cup whole milk
- ½ cup heavy whipping cream
- 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
- 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.