Instant Pot Carrot Halwa Recipe – Cashew & Cardamom Delight

Last Updated on 4 months by Neha Deshmukh

Instant Pot Carrot Halwa Recipe – Cashew & Cardamom Delight

Okay, let’s be real. Halwa is comfort food defined, right? And this Instant Pot Carrot Halwa? It’s a game-changer. I used to spend hours stirring a pot on the stove to get that perfect, rich, sweet flavor. Now, thanks to the Instant Pot, I can have this classic Indian dessert ready in a fraction of the time. It’s perfect for when those sweet cravings hit, or you need to whip up something special for a celebration.

Why You’ll Love This Recipe

This Instant Pot Carrot Halwa is seriously the best of both worlds – traditional flavor with modern convenience. It’s unbelievably easy, requires minimal stirring (hallelujah!), and comes out perfectly creamy and delicious every single time. Plus, the Instant Pot keeps your kitchen cool, which is a huge win, especially during warmer months. Trust me, once you try this, you’ll never go back to the traditional method!

Ingredients

Here’s what you’ll need to make this dreamy Carrot Halwa:

• 1 cup water (240ml)
• 3 cups whole milk or full-fat coconut milk (720ml)
• 16 ounce bag baby carrots (about 450g)
• ½ – ¾ cup cashews (60-90g) – depending on how cashew-heavy you like it!
• 1 teaspoon ground cardamom (about 4g)
• ½ – ¾ cup sugar or sweetener of choice (100-150g) – adjust to your sweetness preference

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Cardamom: Don’t skimp on the cardamom! It’s the heart and soul of this halwa. Freshly ground is best, if you can, for that intense aroma.
• Milk Choice: I usually use whole milk for a richer flavor, but full-fat coconut milk is amazing for a vegan version (more on that later!). It adds a subtle coconutty note that’s seriously delicious.
• Cashew Quality: Use good quality cashews. They add a lovely texture and nutty flavor. I like to use whole cashews and give them a quick chop myself, but pre-chopped are fine too if you’re short on time.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, press the sauté function on your Instant Pot and add the water. Once it’s steaming, carefully pour in the milk to help prevent burning.
2. Now, add the baby carrots, cashews, and ground cardamom. Give everything a good stir to combine all those lovely flavors.
3. Secure the lid on your Instant Pot, making sure the valve is set to sealing. Set it to high pressure for just 1 minute. Yes, just one minute!
4. After the cooking time is up, let the pressure release naturally for 10-15 minutes. This is important for a creamy texture.
5. Once the pressure has released, carefully open the lid. Use an immersion blender to puree the mixture until it’s beautifully smooth. Be careful – it’s hot!
6. Return the Instant Pot to sauté mode. Add the sugar (or your sweetener of choice) and stir constantly until it dissolves and the halwa thickens slightly. This usually takes about 5-7 minutes.
7. Finally, turn off the Instant Pot and let the halwa cool completely. Then, refrigerate it until it’s nicely chilled. Before serving, garnish with crushed nuts and raisins for a beautiful finishing touch.

Expert Tips

A few little things I’ve learned over the years…

• Preventing Scorching: The milk can sometimes stick to the bottom. Adding the water first and using the sauté function to warm the milk gradually really helps.
• Consistency is Key: If your halwa is too thick, add a splash of milk. If it’s too thin, sauté for a few more minutes.
• Don’t Overcook: One minute on high pressure is usually perfect. Overcooking can make the carrots mushy.

Variations

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

• Vegan Adaptation: Swap the whole milk for full-fat coconut milk and use a plant-based sweetener like maple syrup or agave. It’s just as delicious! My friend, Priya, swears by this version.
• Adjusting Sweetness: I like my halwa moderately sweet, but feel free to adjust the sugar to your liking. Start with ½ cup and add more if needed.
• Spice Level: For a little extra warmth, add a pinch of nutmeg or grated ginger along with the cardamom.
• Festival Adaptations: This halwa is perfect for Diwali or Holi! You can add a few strands of saffron for a festive touch.

Serving Suggestions

This Carrot Halwa is wonderful on its own, but here are a few ideas to take it to the next level:

• Serve chilled, as a dessert after a flavorful Indian meal.
• Garnish with chopped pistachios, almonds, or a sprinkle of rose petals.
• A dollop of fresh cream (or coconut cream for the vegan version) is always a good idea!

Storage Instructions

Leftover halwa? Lucky you!

• Store in an airtight container in the refrigerator for up to 3-4 days.
• It can also be frozen for up to a month. Just thaw it overnight in the fridge before serving.

FAQs

Got questions? I’ve got answers!

• Is this halwa better with ghee? Traditionally, halwa is made with ghee. You can definitely add a tablespoon or two to the sauté stage for extra richness, but it’s not essential.
• Can I use grated carrots instead of baby carrots? Yes, you can! You’ll need about 2 cups of grated carrots.
• How can I adjust the consistency of the halwa? Add a splash of milk to thin it out, or sauté for a few more minutes to thicken it.
• What is the best way to prevent the milk from scorching in the Instant Pot? Warming the milk gradually on the sauté function and adding water first helps a lot.
• Can I make this halwa ahead of time? Absolutely! It actually tastes even better after a day or two in the fridge.