Carrot Halwa Recipe – Instant Pot Gajar Ka Halwa with Cardamom & Nuts

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Instant Pot Gajar Ka Halwa with Cardamom & Nuts

Okay, let’s be real. Is there anything more comforting than a warm bowl of Gajar ka Halwa? This isn’t just a dessert; it’s a hug in a bowl, a taste of home, and a tradition passed down through generations. I remember my dadi (grandmother) making this every winter, and the aroma would fill the entire house. Now, I’m sharing my slightly-cheated, super-easy Instant Pot version with you! It cuts down on the stirring time without sacrificing any of that classic, rich flavor.

Why You’ll Love This Recipe

This Instant Pot Gajar ka Halwa is a game-changer. It’s quicker than the traditional method, meaning you can enjoy this delicious treat even on busy weeknights. Plus, the Instant Pot does most of the work, so you can relax and enjoy the process. It’s perfect for festive occasions, or just when you need a little something sweet to brighten your day. Trust me, once you try it this way, you’ll never go back!

Ingredients

Here’s what you’ll need to make this magical halwa:

• 750 gm carrots, peeled and grated
• 2 cups full-fat milk
• 1/2 can (approx. 200gm) condensed milk
• 1/4 cup milk powder
• A pinch of salt
• 1/2 tsp cardamom powder
• 1-2 tbsp ghee (clarified butter)
• Handful of nuts and raisins (almonds, cashews, pistachios are great!)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here.

• Full-Fat Milk: Don’t skimp on the fat! Full-fat milk is key to getting that creamy, rich texture we all crave in a good halwa. It makes a huge difference.
• Cardamom: Use fresh, good-quality cardamom powder. The aroma is so important, and stale cardamom just won’t cut it. I usually buy the pods and grind them myself for the best flavor.
• Nuts & Raisins: Traditionally, cashews and almonds are used, but feel free to experiment! My family loves adding a few pistachios for a pop of color and a slightly different flavor. Walnuts also work beautifully if you enjoy them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the carrots using a manual grater or a food processor. It’s a bit of work, but totally worth it!
2. Now, set your Instant Pot to ‘Sauté’ mode. Add the ghee and lightly fry the nuts and raisins until they’re golden brown and fragrant. Remove them from the pot and set aside – we’ll add them back in later.
3. Add the grated carrots to the pot and sauté for about 5 minutes, until they soften slightly. This helps release their natural sweetness.
4. Pour in the milk, condensed milk, milk powder, salt, and cardamom powder. Give everything a good mix to combine.
5. Time to pressure cook! Switch the Instant Pot to ‘Pressure Cook’ mode, seal the lid, and cook on high pressure for 5 minutes. Then, let the pressure release naturally – don’t rush it!
6. Once the pressure has released, open the lid and switch back to ‘Sauté’ mode. Cook the mixture, stirring constantly to prevent sticking, until it thickens to your desired consistency. This usually takes about 10-15 minutes.
7. Finally, garnish with the fried nuts and raisins. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Sticking Prevention: Seriously, stir, stir, stir! The halwa can stick to the bottom of the Instant Pot very easily. Constant stirring is your best friend.
• Carrot Prep: Grating the carrots finely ensures they cook evenly and quickly.
• Sweetness Level: Adjust the amount of condensed milk to your liking. If you prefer a less sweet halwa, start with a little less and add more as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and a vegan ghee alternative. It works surprisingly well!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you really love cardamom, feel free to add a little more. A quarter teaspoon extra won’t hurt! My friend, Priya, adds a tiny pinch of nutmeg too – it’s lovely.
• Festival Adaptations: This halwa is a staple for Diwali and Holi. For Diwali, I sometimes add a tiny bit of saffron for a richer color and flavor.

Serving Suggestions

Gajar ka Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped nuts.
• Served with a scoop of vanilla ice cream (a classic!).
• Warm with a cup of masala chai.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken up a bit, so you can gently reheat it with a splash of milk to restore its creamy consistency.

FAQs

Let’s answer some common questions:

• Can I make Gajar ka Halwa ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge.
• What type of carrots are best for Halwa? Red carrots are traditionally used in India, but any sweet variety will work well.
• Can I use a different sweetener instead of condensed milk? Yes, you can use sugar or jaggery, but you’ll need to adjust the quantity and cooking time.
• How do I prevent the Halwa from sticking to the Instant Pot? Constant stirring is key! Also, make sure your Instant Pot is clean.
• What is the best way to garnish Gajar ka Halwa? Fried nuts and raisins are classic, but you can also use silver leaf (varak) for a festive touch.

Enjoy making this delicious Gajar ka Halwa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!