Gajar halwa or carrot halwa is an immensely popular and delicious traditional Indian dessert made from carrots, ghee, milk, and sugar. Carrot Halwa is also known as Gajar ka halwa or Gajrela and is a winter special recipe that is part of most celebrations in India be it weddings, parties, or festivals.
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!!
Table of contents
What is Gajar Ka Halwa
Carrots are known as Gajar in Hindi and Halwa is generally referred to as Indian pudding made with milk, sugar, and ghee so Gajar halwa is an Indian carrot pudding.
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.
How to make Instant Pot Gajar Halwa
To make an Instant pot, start by sautéing the carrots in ghee, this step adds a lot of flavor. Then pressure cook it with milk.
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.
Carrot Halwa Ingredients
Carrots - Use tender and fresh red or orange carrots. In Delhi, red carrots are available during winters which are used to make gajar halwa. I haven't been able to find them in Arizona, USA so I use the regular orange ones.
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.
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).
2 - Start the Instant Pot on saute mode (normal) and once it is hot add 2 tbsp 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 tbsp 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!!
Serving suggestions
Gajar halwa is best served hot or warm garnished with more nuts!!
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!
Recipe Tips
Carrots - Use fresh tender red or orange carrots and grate them thick using the coarse side of the grater. A food processor with a grating option can also be used. Do not grate it fine as it will result in mushy halwa. Grating thick really adds to the texture making this extra effort totally worth it.
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.
Frequently asked questions
To make instant pot carrot halwa with condensed milk, skip sugar and milk powder and instead use ½ cup of condensed milk. Rest of the process remains same.
Carrot halwa can be easily stored covered airtight for up to 2 weeks (14-15 days) in the refrigerator and for up to a month in the freezer (it freezes well). Just warm in the microwave before serving!!
To make vegan carrot halwa use almond milk instead of whole milk, vegan butter or coconut oil instead of ghee, and almond meal instead of milk powder. Rest of the process remains the same.
More Indian dessert recipes
Recipe Card
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Instant Pot Gajar Halwa | Carrot Halwa Recipe
Equipment
Ingredients
- 3 cups packed carrots peeled and grated (3-4 large or 6-7 medium carrots)
- ½ cup whole milk half and half or evaporated milk
- 3 tbsp ghee divided
- ⅓ cup granulated sugar
- ½ tsp cardamom powder
- 2 green cardamom seeds coarsely crushed
- ¼ cup + 2 tbsp milk powder or almond meal
- 8-10 cashews roughly chopped
- 10-15 golden raisins
- ¼ tsp salt
- Pinch of saffron optional
- 1 tbsp sliced almonds for garnishing
- 1 tbsp sliced pistachios for garnishing
Instructions
- Wash and peel the carrots. Grate them using a coarse (thicker) side of a grater (recommended) or in a food processor (easier option).
- Start the Instant Pot on saute mode (normal) and once it is hot add 2 tbsp of ghee to it.
- Once the ghee is hot, stir in the grated carrots and saute for 2 mins stirring intermittently.
- 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) and open the lid once the pin drops.
- At this stage, the carrots are cooked but there is the liquid left that needs to be cooked off. Start the pot back on saute mode (normal).
- 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.
- When you add the sugar, the halwa will get watery. Cook until the moisture evaporates.
- Keep stirring intermittently and gently as possible to prevent the halwa from sticking to the pot.
- Once most of the liquid from carrot halwa has dried, add the freshly crushed cardamom seeds and 1 tbsp ghee.
- Saute for 2 more mins and turn off the Instant Pot. Remove the stainless steel 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!! Serve warm garnished with more nuts or with side of ice-cream.
Notes
- Use fresh tender red or orange carrots and grate them thick using the coarse side of the grater. Grating thick really adds to the texture making this extra effort totally worth it.
- Roast 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 as It adds a lot of flavor, helps keep halwa moist, and brings this dish together.
- Adding sugar will inhibit the cooking process for carrots so add it only after carrots are cooked.
- Milk powder gives 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!!
- Don't forget the freshly coarsely crushed cardamom seeds and a tablespoon of ghee at the end. These little additions make a tremendous difference and will remind you of the Delhi wala gajar halwa taste.
- To make vegan carrot halwa use almond milk instead of whole milk, vegan butter or coconut oil instead of ghee, and almond meal instead of milk powder. The rest of the process remains the same.
Just made this, super quick and perfect amount of sweetness, excellent recipe!
Thank you Twinkle, glad you liked it!!