In this post, Sharing how to make easy, quick yet super delicious Gajar halwa using an Instant pot pressure cooker. Step by step recipe, tips and video included. Winters in India are incomplete without Gajar Halwa! That rich, warm and sweet melt in mouth carrot halwa is everyone’s favorite be it kids or adults.
No wonder you will find gajar ka halwa being made in most North Indian homes, sweet shops, and restaurants during winters. My younger one calls it orange halwa just because of its color. Well, she is yet to eat the red gajar ka halwa made in Delhi which I’ve had the pleasure of enjoying during our India visits. Although I don’t like the chilly winters there, I absolutely love the delicious food!! Sarson ka saag, Makki ki Roti, Gajar halwa, Tilgud Chikki (Gajak), and many more!!
What is Gajar Ka Halwa
Step by Step Method
1 - Wash and peel the carrots. Grate them using a thicker or coarse side (not fine) of a grater (recommended) or in a food processor (easier way).
It is made using fresh grated carrots, milk, sugar, ghee, and flavored with cardamom powder (sometimes saffron) and garnished with nuts.
Carrot halwa is also known as Gajrela or gajar ka halwa in North India and mainly made during winters when the red carrots are easily available.
Traditionally gajar ka halwa is made by simmering shredded red carrots with milk and slow cooking for hours until the carrots are cooked and milk is reduced and then sweetened with sugar.
This slow cooking process no doubt gives amazing results but requires lots of time and patience which now days most of struggle to find.
With all the gadgets and shortcuts available now, there are quicker ways to make this halwa without compromising the taste. For instance, like the one, I’m sharing using the Instant Pot.
With the Instant pot method, the cooking time is reduced significantly since we are pressure cooking the carrots instead of slow cooking.
The amount of milk required with the Instant pot method is very less compared to the stovetop since we will be using milk powder in the end to get that khoya (mawa) taste and texture.
Once the carrots are cooked, add the sugar, milk powder, nuts and cardamom powder.
Saute again till the liquid has almost dried out and Voila, delicious Gajar halwa is ready!! Isn’t that easy!!
Make sure to read all the tips shared below and the video to make the best carrot halwa.
Ghee - also known as Indian clarified butter. I’m using homemade ghee. We will use ghee to roast the carrots initially and at the end as a finishing touch. Adds lots of flavor so don’t skimp on it.
Milk - I prefer using whole milk to cook my carrots. You can also use evaporated milk.
Milk powder - I use this as my khoya substitute and for that grainy texture. You can also use Khoya (mawa) or almond meal as a vegan alternative and for added nutrition.
Sugar - This is my sweetener of choice. You can also use condensed milk (milkmaid) instead.
Dry fruits and nuts - I love lots of nuts with my halwa. They add so much texture to the soft melt in mouth halwa. I’ve used chopped cashews, golden raisins, sliced almonds, and some chopped pistachios for garnishing.
Cardamom - Like most Indian desserts, this carrot halwa is also flavored with green cardamom. I prefer using a combination of Cardamom powder and freshly coarsely crushed green cardamom seeds for the best flavor.
Salt - A little goes a long way and helps bring out the flavors and sweetness.
Saffron - optional, personally love it in Indian desserts but can be skipped.
2 - Start the Instant Pot on saute mode (normal) and once it is hot add 2 tablespoon of ghee to it.
3 - Stir in the grated carrots and saute for 2 mins stirring intermittently.
4 - Add milk and mix well. Close the lid with a vent in a sealing position. Cook on manual high (or pressure cook) for 3 mins.
Once the cooking is complete, do a manual steam release (quick release). Open the lid once the pin drops.
5 - Check the carrots, at this stage the carrots are cooked but there is the liquid left that needs to be cooked off. So start the pot back on saute mode (normal).
6 to 8 - Add in sugar, milk powder, cashews, raisins, salt, saffron, cardamom powder, and mix gently until well combined. You can also use almond meal, khoya in place of milk powder.
9 - When you add the sugar, the halwa will get watery. Cook for 7-9 mins until the moisture has dried out. Keep stirring intermittently and gently as possible while cooking the liquid to prevent the halwa from sticking to the pot.
10 and 11 - Once most of the liquid from carrot halwa has evaporated, add the freshly crushed cardamom seeds and 1 tablespoon ghee.
12 - Saute for 2 more mins until everything is well mixed and turn off the Instant Pot. Take the pot out of the Instant pot and keep it separately otherwise, the heat will continue to cook it further and make the halwa very dry.
Delicious, rich and melt in mouth Gajar Halwa is ready!!
Frequently asked questions
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Hope you enjoy this Instant Pot Gajar Halwa Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!! In fact my preferred way is piping hot gajar halwa with a big scoop of vanilla ice cream!! Try it, it’s a super delicious combination !! This halwa can be stored in the refrigerator for up to a week or freeze it for longer use. Just warm it in microwave for 30-60 seconds until its heated through and serve! Roasting - the shredded carrots in ghee before pressure cooking helps bring out the flavors. Don’t skip it. You can roast the cashews and raisins in ghee too if needed. I usually skip it and directly add them. Don’t skimp on Ghee - It adds a lot of flavors, keep halwa moist and brings this dish together. Sugar - Adding sugar will stop the cooking process for carrots so add it only after carrots are cooked. You can replace sugar with milkmaid or condensed milk. Or for best results use a combination of sugar and condensed milk. Use milk powder - for that rich grainy texture usually seen in the traditional method. Substitutions like almond meal, khoya, or ricotta cheese can be used in place of milk powder. Don’t skip it!! Finishing touches - These little additions of freshly coarsely crushed cardamom seeds and a tablespoon of ghee at the end make a tremendous difference and will remind you of the Delhi wala gajar halwa taste.
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