Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

Ingredients

• 454 g (1 lb), measured after removing tops and endsorganic carrots, tops and ends removed, peeled only where necessary
• 45 ml (3 tbsp), dividedghee
• 4–5green cardamom pods
• 240 ml (1 cup)whole milk
• 120 ml (½ cup)heavy whipping cream
• 52.5–60 ml (3½–4 tbsp)raw cane sugar or sweetener of choice, depending on how sweet the carrots are
• 15 ml (1 tbsp), optionalslivered pistachios, for garnish
• 15 ml (1 tbsp), optionalslivered almonds, for garnish

Instructions

1. 1

   Grate the carrots

   Use a food processor's shredding attachment to grate the carrots thinly, working in batches if needed. Set them aside.

2. 2

   Sauté the carrots

   Select Sauté on More/High. When the pot is hot, add 30 ml (2 tbsp) of the ghee, the cardamom pods and the grated carrots. Sauté for 5 minutes, stirring occasionally, until the carrots begin to change colour and reduce a little. Add the whole milk and cream, then stir to combine.

3. 3

   Pressure cook

   Cancel Sauté, secure the lid and set Pressure Release to Sealing. Select Pressure Cook and cook on High pressure for 30 minutes.

4. 4

   Release pressure

   Let the pressure release naturally for 3–5 minutes, then move Pressure Release to Venting to release any remaining pressure.

5. 5

   Reduce the mixture

   Select Sauté on More/High. Cook, stirring occasionally, until most of the moisture has evaporated and the carrots begin to stick to the bottom, about 10 minutes.

6. 6

   Add ghee and sugar

   Add the remaining 15 ml (1 tbsp) of ghee and the sugar. Sauté for another 8–10 minutes, scraping the bottom of the pot as you stir. This stage helps develop the halwa's colour and flavour.

7. 7

   Check the finish

   When the halwa is dry, the ghee begins to separate and the carrots have turned a deep orange, closer to red, press Cancel to switch off the Instant Pot.

8. 8

   Garnish and serve

   Spoon the halwa into a serving dish and scatter over the pistachios and almonds, if using.

What is gajar ka halwa?

Gajar ka halwa is a rich carrot pudding associated with Indian and Pakistani cooking. This version keeps the familiar combination of grated carrots, dairy, ghee, sugar and cardamom, while using an Instant Pot to shorten the time spent cooking it on the hob.

The carrots soften under pressure, then the mixture is reduced using the Sauté setting. That final stage concentrates the flavour and gives the halwa its characteristic deep colour and dense, spoonable texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 373 calories, 7g protein, 36g carbs, 25g fat.

The carrots and sugar provide most of the carbohydrates, while the ghee, cream and whole milk contribute much of the fat. Milk, cream and the optional nuts also contribute protein. For a more balanced plate, enjoy a modest serving after a meal that includes vegetables and a protein source.

Grate the carrots evenly

Carrot texture: Use the food processor's shredding attachment to make thin, fairly even strands. This helps the carrots cook down consistently and blend into the creamy mixture.

Build the flavour first

Ghee and cardamom: Briefly sauté the carrots with the cardamom pods in some of the ghee before adding the dairy. This brings out the cardamom's aroma and starts softening the carrots.

Milk and cream: Whole milk and heavy cream make the halwa rich and tender. Stir them through the carrots before pressure cooking so the mixture is evenly combined.

Let the pressure release briefly

Release timing: Allow 3–5 minutes of natural pressure release before venting the rest. Keep your hands clear of the steam when moving the pressure valve.

Reduce until thick

First reduction: After pressure cooking, sauté for about 10 minutes to evaporate most of the liquid. Stir occasionally and watch for the carrots beginning to stick to the bottom.

Final reduction: Add the remaining ghee and sugar, then scrape the bottom as you stir for another 8–10 minutes. The halwa is ready when it looks dry, the ghee starts separating and the colour deepens.

Adjust the sweetness

Sugar amount: The recipe gives a range of 3½–4 tablespoons because carrots vary in sweetness. Start at the lower amount if you prefer a less sweet pudding; the sugar is added during the final sauté.

Serve it warm or chilled

Garnish: Slivered pistachios and almonds add a little crunch against the soft carrots. They are optional, so the halwa can also be served without them.

On the plate: Serve it as a small dessert after a meal, or alongside a cup of tea. Its rich texture pairs well with a simple, unsweetened drink.

Recipe notes & tips

• Grate the carrots thinly so they soften evenly during pressure cooking.
• Stir the carrots occasionally during the first sauté to prevent them catching.
• Use the full 3–5 minutes of natural release before venting the remaining pressure.
• Scrape the base of the pot regularly during the final sauté, especially after adding sugar.
• Choose the sugar amount based on the sweetness of your carrots and your preference.
• Add the nuts just before serving to keep their texture distinct.

Variations

• Extra cardamom: Crush the pods lightly before cooking to release more of their aroma.
• Nut-free finish: Leave off the pistachios and almonds when serving.
• Pistachio topping: Use only the slivered pistachios for a single-nut garnish.
• Almond topping: Garnish with only the slivered almonds.
• Different sweetener: Replace the raw cane sugar with your preferred sweetener, as suggested in the recipe.

Common mistakes to avoid

• Uneven grating: Thick pieces soften at different rates, so use the shredding attachment for thin strands.
• Skipping the first sauté: The carrots miss the initial flavour-building stage, so cook them with the ghee and cardamom for 5 minutes.
• Venting immediately: Give the cooker 3–5 minutes of natural release before venting the rest.
• Stopping while watery: The halwa needs the Sauté reduction stages; keep cooking until most moisture has evaporated.
• Letting the base catch: Stir and scrape the bottom during the final 8–10 minutes, particularly after adding sugar.
• Serving before the colour deepens: Continue the final sauté until the mixture is dry and the ghee begins to separate.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a small splash of milk if the halwa has become too thick.

Frequently asked questions