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Gajar ka Halwa – Indian Carrot Pudding Recipe

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4 from 41 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Gajar ka Halwa is a traditional Indian carrot pudding made by cooking grated carrots with almond milk, sugar, and almond powder, flavored with cardamom and garnished with nuts and dried fruits. This recipe offers two methods: an Instant Pot pressure cooking technique for a quick and easy version, and a stovetop method for a more traditional approach. It is a rich, fragrant, and delicious dessert enjoyed hot or chilled.

Ingredients

Main Ingredients

  • 2 Tablespoons coconut oil
  • 6 cups grated carrots (about 8-10 carrots grated)
  • 2½ cups unsweetened almond milk
  • ¾ cup cane sugar or sweetener of your choice (adjust for sweetness)
  • 1 cup almond powder or almond meal
  • 1 teaspoon cardamom powder

Garnish

  • 2 Tablespoons sliced or blanched almonds
  • 1 Tablespoon rose petals, saffron, or raisins

Instructions

  1. Start the Instant Pot: Turn your Instant Pot to the Sauté-Hi mode and add the coconut oil. Once the oil is warm, add the grated carrots and sauté them for 2-3 minutes, stirring frequently to prevent sticking.
  2. Add liquids and cook under pressure: Cancel the Sauté mode and add the almond milk and sugar, mixing well. Close the lid and seal the Instant Pot, selecting the Manual-Hi pressure cooking setting for 5 minutes.
  3. Natural pressure release: After cooking, allow the Instant Pot to keep warm for 8-10 minutes to naturally release pressure, then carefully release any remaining pressure manually.
  4. Add almond meal and cardamom: Open the lid and stir in the almond meal and cardamom powder until well combined.
  5. Finish cooking using sauté mode: Turn the Instant Pot back to Sauté-Hi and cook for another 5-7 minutes, stirring frequently until most of the liquid evaporates and the halwa thickens. Cancel the Sauté mode once done.
  6. Garnish and serve: Garnish with sliced almonds and your choice of raisins or rose petals. Serve the halwa hot or chilled as preferred.
  7. Stovetop method (alternatively): Heat a heavy-bottomed pan and add coconut oil or ghee. Add grated carrots and stir for 5-6 minutes until the carrots soften and change color, stirring frequently to avoid burning.
  8. Add milk and sugar: Pour in the almond milk and sugar, stirring occasionally. Allow the mixture to simmer on low to medium heat, stirring frequently.
  9. Add almond meal and cardamom: Stir the almond meal into the mixture, and continue cooking while stirring, adding cardamom powder. Cook until the mixture thickens and most of the liquid evaporates.
  10. Final serving: Once dry and thickened, transfer to a serving dish and garnish with sliced almonds and dried fruits or rose petals. Serve hot or at room temperature.

Notes

  • Adjust sweetness to your taste by changing the amount or type of sweetener used.
  • The dessert can be served warm, chilled, or at room temperature based on preference.
  • Using almond milk and almond meal makes this recipe dairy-free and vegan-friendly if coconut oil is used instead of ghee.
  • Stir frequently during cooking to prevent the halwa from sticking or burning, especially towards the end of cooking.
  • Rose petals can be replaced with saffron or raisins for variation in flavor and texture.
  • For a richer flavor, ghee can be substituted for coconut oil, though this would change dietary suitability.
  • Ensure the Instant Pot lid is properly sealed before pressure cooking for best results.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Indian

Find it online: https://quickandsweetrecipes.com/gajar-ka-halwa-indian-carrot-pudding-recipe/