Last Updated on 2 months by Neha Deshmukh

Instant Pot Sweet Potato Halwa Recipe – Almond & Saffron Delight

Introduction

Okay, let’s be real – halwa is comfort food at its finest! And this Instant Pot Sweet Potato Halwa? It’s a game-changer. I first made this when I was craving something sweet but wanted a slightly healthier twist on the traditional recipe. The Instant Pot makes it unbelievably easy, and the saffron and almond flavors… well, they’re just divine. Get ready for a dessert that’s warm, fragrant, and seriously satisfying!

Why You’ll Love This Recipe

This Instant Pot Sweet Potato Halwa is a winner for so many reasons. It’s quick – seriously, ready in under 15 minutes! The Instant Pot does all the hard work, so you don’t have to stand over a hot stove stirring for ages. Plus, it’s a beautiful balance of flavors. The sweetness of the sweet potato is perfectly complemented by the nutty almond milk, fragrant cardamom, and luxurious saffron.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tablespoons ghee
• 3 medium sweet potatoes (about 500g)
• ¼ cup unsweetened almond milk (60ml)
• ⅓ cup packed brown sugar (65g)
• ¼ cup grated unsweetened coconut (30g)
• ½ teaspoon salt
• 6 cardamom pods
• 1 pinch saffron
• 1 tablespoon almonds and pistachio slices (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ghee: Types and Substitutions

Ghee adds a beautiful richness to the halwa. You can use homemade or store-bought. If you don’t have ghee, you can substitute with equal parts butter or coconut oil, but the flavor will be slightly different.

Sweet Potatoes: Choosing the Right Variety

I prefer using orange-fleshed sweet potatoes for this recipe, as they have a naturally sweeter flavor and vibrant color. But you can experiment with other varieties like Japanese sweet potatoes too! Just make sure they’re roughly the same size for even cooking.

Almond Milk: Full-Fat vs. Unsweetened

I recommend using unsweetened almond milk to control the sweetness of the halwa. Full-fat almond milk will give a creamier texture, but it will also add more calories. Feel free to use any plant-based milk you prefer – oat milk works beautifully too!

Saffron: Quality and Blooming Techniques

Saffron is precious! A little goes a long way. For the best flavor, bloom the saffron by soaking it in a tablespoon of warm milk or water for about 10-15 minutes before adding it to the Instant Pot. This releases its color and aroma.

Cardamom Pods: Freshness and Flavor

Fresh cardamom pods are key. They should be plump and fragrant. Gently crush the pods before adding them to the Instant Pot to release their flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Saute mode. Add the ghee and sliced sweet potatoes. Let them soften slightly, about 2-3 minutes.
2. Pour in the almond milk, then add the brown sugar, coconut, salt, cardamom pods, and saffron (and its soaking liquid, if you bloomed it!). Give everything a good stir to combine.
3. Secure the lid on your Instant Pot and make sure the pressure valve is set to sealing. Cancel the Saute mode, then select Pressure Cook (High) and set the timer for 3 minutes.
4. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
5. Carefully open the lid, stir the halwa well, and garnish with those lovely sliced almonds and pistachios. Serve warm and enjoy!

Expert Tips

• Don’t skip the natural pressure release! It helps the sweet potatoes cook evenly and prevents them from becoming mushy.
• If your halwa seems too thick, add a splash more almond milk. If it’s too thin, saute for a couple of minutes with the lid off to reduce the liquid.
• For a smoother halwa, you can lightly mash the sweet potatoes with a fork after pressure cooking.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

To make this halwa vegan, simply substitute the ghee with coconut oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your almond milk and any garnishes are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

My friend, Priya, loves a little extra warmth in her halwa. Add a pinch of nutmeg or a tiny dash of cayenne pepper for a subtle kick.

Festival Adaptations (Diwali, Holi)

During Diwali, I love adding a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a few drops of rose water can add a beautiful floral aroma.

Serving Suggestions

This halwa is delicious on its own, but it’s also wonderful served with a dollop of yogurt or a scoop of vanilla ice cream. It’s perfect for a cozy night in or a special occasion.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Can I make this halwa ahead of time?

Yes, you can! Make the halwa up to 2 days in advance and store it in the refrigerator. It might thicken up a bit, so just add a splash of milk when reheating.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Absolutely! You can make this halwa on the stovetop. Sauté the sweet potatoes in ghee until softened, then add the remaining ingredients and simmer over low heat for about 20-25 minutes, stirring frequently, until the sweet potatoes are tender and the halwa has thickened.

Can I use a different type of milk?

Definitely! Feel free to use any plant-based milk you like – oat milk, soy milk, or even coconut milk would all work well.

How do I know when the sweet potatoes are cooked through?

The sweet potatoes should be very tender and easily mashed with a fork.

What is the best way to store leftover halwa?

Store leftover halwa in an airtight container in the refrigerator for up to 3 days.