This Instant Pot Carrot Halva recipe, or Gajjar Halwa, is a great Indian dessert that benefits from being made in an Instant Pot. Sweet, redolent with cardamom and just delightful. Much better than the restaurant Gajjar ka Halva that is mainly sugar and this version is healthier for you too!
Why You're Going To Love This Halva Recipe
- Fast. With the help of your Instant Pot, you can make this Halva recipe in less than 30 minutes.
- Easy. A simple pour and cook recipe.
- Delicious. A traditional Indian dessert that will have you wanting to try a variety of new Indian recipes.
I have this wonderful memory from childhood It was a dessert made out of carrots, with a lovely milky taste, rich with cardamom and with the occasional bite of a sweet raisin or cashew. It's a special memory and one I cherish.
But there are three problems with making it. One, it takes literally hours to make. Two, it needs a special milk solid called Khoya which isn't widely available in the States. And three, it has a ton of sugar in it.
Not always having the time to track down the khoya, nor the desire to consume all that sugar, I had to come up with a different way of approaching this.
So, of course I turned to my handy dandy Instant Pot. The texture is a little different than halva made with khoya, but the taste is the same. I'm so excited to be able to make this so easily and happy to be able to share this with anyone who wants to try a hands-off version of Gajjar Halva.
Ingredients You'll Need
- Ghee
- Raisins
- Cashews- raw and unroasted
- Carrots- shredded
- Whole Milk
- Splenda- Truvia or sugar
- Powdered cashews- you do this to add a little thickness to the milk
- Ground Cardamom
How To Make This Halva Recipe
- Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.
- Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.
- Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.
- Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.
- Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.
- Feel free to pour in a little heavy cream or half and half if you're trying to add fat to your diet--or taste to your life.
Tips And Tricks
Let me warn you: this recipe works, but when you open the pot you're going to be horrified and think you messed up because everything looks like a big curdled mess.
It's not.
Milk separates under pressure. But to me, this is what helps thicken up the final product. It actually acts like an ersatz version of Khoya, which is milk solids with the water evaporated out of it.
Just keep calm, stir it well, and you'll find the milk solids get incorporated back into the dish, and thickens up the final product.
More Delicious Recipes To Try
- Looking for another Indian inspired Instant Pot Dish? Try my Sweet Corn Chicken Soup.
- If you'd like desserts that taste like you spent hours, when your Instant Pot did the work you'll love my Instant Pot Apple Cake.
- My Low Carb Pumpkin Pie Pudding is another Instant Pot dessert that is great for those on Keto or counting carbs.
If you love this Carrot Halva recipe, make sure you share it with your friends on Facebook and Instagram so they can try it too. Don't forget to Pin it so you can make it again soon.
Equipment
Ingredients
- 2 tablespoons (2 tablespoons) Ghee
- 2 tablespoons (2 tablespoons) Raisins
- 2 tablespoons (2 tablespoons) cashews,, raw and unroasted
- 2 cups (473.18 g) Carrots, shredded
- 1 cup (244 g) Whole Milk
- ¼ cup (50 g) Splenda,, Truvia or sugar
- 2 tablespoons (2 tablespoons) powdered cashews, (you do this to add a little thickness to the milk)
- ¼ teaspoon (0.25 teaspoon) Ground Cardamom
Instructions
- Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.
- Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.
- Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.
- Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.
- Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.
- Feel free to pour in a little heavy cream or half and half if you're trying to add fat to your diet--or taste to your life.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Followed the recipe exactly. There was a bit of extra liquid that needed to be cooked off. Also I added a little bit of extra sugar. Would make this again.
Can this be made with Coconut milk as I am sensitive to all dairy?
Your recipe says shredded carrots but I noticed you were using whole mini carrots. Just love carrot Halva.
Hi Urvashi,
I love all your recipies! Thank you! Is there a way to make this recipie without any nuts at all?
I made it today for Rakhi. It was quick and yet delicious. I did add some khoya in the end but it wasn’t required, I just like some khoya on top of the halva. Thank you for sharing.
Happy raksha bandhan!
I cant wait to give this a try, I had this dish for the first time a few weeks ago at a restaurant and loved it. My son, however, is allergic to cashews. Would you recommend subs for another nut such as almonds or will it do without?
Almonds or pistachios would make a lovely sub
Most of the cooking for this recipe takes place in the pressure cooker. This means minimal water loss. I wonder whether condensed milk in place of whole milk would also be a wise choice. In terms of milk solids, it would be a closer match to khoya. In a lot of desserts, from homemade caramel pudding to commercial chocolate bars, condensed milk yields a superior taste and textural mouthfeel.
You are correct it absolutely does. We don’t eat sugar though so I was trying to approximate something close. But if carbs/sugar are not a problem condensed milk would be the way to go
Can't wait to try this recipe. Any thoughts on where you can buy cashew powder? I keep seeing Cashew flour and cashew meal?
I actually just grind cashews myself into a powder. Fastest and prob cheapest too!
Hi Urvashi, I plan to make this for our weekend get together, I have a couple questions. Carrots usually shrink in halwa. How many cups do you recommend for 10 people? Also, how much heavy cream and does it replace cashew powder since it will be a thickening agent too.
I listed this for 6 servings, if you wanted to give hefty portions, let's say 4 servings. You can triple this recipe. If you look in the recipe card, you'll see where it says 6 servings. Just change that to 12 servings or 18 servings, and it will change all the other ingredients proportionately.
Awesome, thanks! And about the heavy cream vs cashew powder? Both? How much heavy cream and what step would you add it in, after it cooks while its thickening or with other ingredients during pressure cooking?
By the way love your book! Already made langar daal, spinach and black eyed peas and pulao. This weekend is gajar halwa and your famous butter chicken 🙂
I do add both. Cashew powder while it’s cooking. Cream after so it doesn’t split