Nothing but Recipe

Pressure Cooking the Carrots

Ingredients

1 pound carrots grated/shredded (approx. 4 cups)

½ cup whole milk or full-fat canned coconut milk if dairy-free/vegan

¼ cup water

Instructions

Add the carrots, milk and water to the pot.

Secure the lid, close the pressure valve and cook for 1 minute at high pressure.

Open the valve to quick release any remaining pressure.

Finishing the Halwa

Notes: Use a food processor to shred the carrots for a fast and easy option. If you use store-bought shredded carrots, the halwa will be a little thicker. You can stir in raisins, any type of nut, or khoya at the end. The carrots should look dark orange/reddish in color when done.

Ingredients

½ cup sugar

4 tablespoons ghee or coconut oil if dairy-free/vegan

⅛ teaspoon ground cardamom

Chopped pistachios or other nut garnish

Instructions

Press sauté and add the sugar.

Stir for 6-7 minutes, or until most of the liquid has reduced.

Add the ghee and stir-fry the carrots for another 6-7 minutes, or until the carrots become dry and the ghee separates from the mixture.

Add the cardamom, mix well, then garnish with chopped nuts.

Instant Pot Gajar Ka Halwa (Indian Carrot Halwa)

Pressure Cooking the Carrots

Ingredients

Instructions

Finishing the Halwa

Ingredients

Instructions