Carrot Halwa - Rich Indian Dessert made with fresh carrots, milk and sugar with generous amount of ghee added.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 4 tablespoons ghee
  • 5 cups carrot ((fresh & tender), shredded (about 8 large carrots))
  • 1 cup full-fat whole milk ((or almond milk))
  • 1/2 cup sugar ((adjust as per your taste))
  • 1/2 cup almond flour ((or 1/4 cup of mawa/khova), optional but recommended)
  • 1/2 teaspoon cardamom powder
  • 2-3 tablespoons sliced almonds ((or pistachios))

Method

  1. Take eight large carrots, peel the skin and grate them using a grater or food processor. I have used a thick shredder/grater attachment.

Instant Pot Method:

  1. Sanitize the Instant Pot parts well before making the sweet dish.
  2. Press SAUTE mode on Instant Pot. Add one tablespoon of ghee into the Pot. Then add the shredded carrots and saute for 2-3 minutes until the raw smell of carrots disappears.
  3. Add milk and mix well.
  4. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
  5. Once the pot beeps, do a QUICK RELEASE. Open the lid and turn the pot to SAUTE (HIGH) again.
  6. Then add sugar, almond flour, cardamom powder, remaining ghee, and cook until all the milk has been reduced (evaporated). It approximately takes another 5-6 minutes.
  7. Garnish with sliced almonds or pistachios. Serve gajar ka halwa hot, warm, or you can also serve it cold.

Stovetop Pressure Cooker Method:

  1. In a stovetop pressure cooker, add 1 tablespoon of ghee into the pot, once hot then add the shredded carrots and saute for 2-3 minutes until the raw smell of carrots disappears.
  2. Add milk and mix well. Close the lid. Place a whistle and cook for 1 whistle on medium flame.
  3. After pressure has released naturally, open the lid and add sugar, almond flour, cardamom powder, remaining ghee and cook until all the milk has been reduced (evaporated). It approximately takes another 5-6 minutes.
  4. Garnish with sliced almonds or pistachios. Serve carrot halwa hot, warm or you can also serve it cold.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.