This instant pot gajar halwa is rich, full of carrot flavors and perfectly sweet. This carrot halwa gets ready in just 20 minutes, thanks to your pressure cooker.
1lbCarrotsAround 500 grams or 4 cups loosely packed grated carrots (peeled, washed and grated)
2tablespoonsGhee (clarified butter)
5Almondschopped
5Cashew nutschopped
8-10Raisinsgolden
¾cupsMilkfull-fat whole milk
4strands Saffroncrushed between thumb and index finger
½cupSugar (⅓ cup if using red delhi carrots)
½cupAlmond flouror mawa powder or real khoya/mawa
Instructions
Turn on the instant pot saute mode and add ghee. Once hot add almonds and cashews. Fry until golden brown. Drain the excess ghee and remove the nuts in a bowl.
In the same ghee add raisins and they will puff up within seconds. Drain the excess ghee and remove the raisins right away in the same bowl with nuts. Keep that aside.
In the same ghee, add grated carrots and saute for 2-3 minutes.
Add milk, sugar and saffron. Mix everything and push the carrot down so they are submerged in the milk.
Cover the instant pot with a lid and keep the valve to sealing. Cancel the saute mode and cook on manual (high pressure) for 3 minutes.
As soon as 3 minutes of pressure cooking is done, release the pressure by positioning the valve to venting position. (QPR - quick pressure release).
Once the pin drops open the lid. You’ll notice some liquid at the bottom of the instant pot liner.
Now turn the saute mode and add almond flour. Mix and saute until it thickens and becomes halwa consistency. It will take only 2-3 minutes.
Turn off the saute mode, add fried nuts (and cardamom powder if using) and mix.
Notes
Grating Carrots: I prefer using a food processor for grating purposes as it makes the task easy and gets done in minutes.
Roasting grated carrots in ghee step is a must. If added milk to raw carrots then milk may get curdled.
Instead of almond flour, you can add mawa powder or khoya (mawa). But do not use milk powder, as it doesn’t absorb the liquid quickly and so it increases the cooking time.