Instant Pot Gajar Halwa Carrot Halwa

Carrots are called gajar in Hindi, and Halwa refers to Indian pudding, so Gajar halwa translates to “Carrot Pudding”.

Origins of Halwa: Halwa, or Halva, is an Indian sweet dish that originates from the Arabic word “hulw” which translates to “sweetmeat”. It came to India via Persia in the early 13th to the mid-16th century. Also known as Gajar ka Halwa or Gajrela in Punjabi, this sweet dish is commonly made in North-Indian homes during winters when red carrots are in season. This recipe is a simplified adaptation of my mom’s traditional gajar halwa recipe. She slow-cooks the grated carrots in milk, then sautees on low heat until it reaches a fudgy consistency. It’s mind-blowing delicious, but a true labor of love. In this quicker and easier recipe, I make carrot halwa in the Instant Pot and significantly cut down the stirring and cooking time by pressure cooking the carrots with milk. After that, all that’s left to do is saute and garnish them. Trust me, it doesn’t get easier than this!

How to Make Instant Pot Gajar Halwa (Carrot Halwa)

In this easy gajar ka halwa recipe, I substitute more than half of the milk with milk powder to cut down on cooking and sauteing time, without losing the iconic texture and taste. Let’s take a detailed look at the ingredients.

Ingredients- Notes & Substitutions

Carrots: Carrots are the star ingredient in this dessert. Looks for juicy, bright orange-colored (or red) carrots, with no brown spots on their skin. Medium-size carrots are ideal for this recipe since smaller ones are hard to grate and larger ones have a woody core. Milk: I use 2% or whole milk, whichever I have on hand. For a richer and creamier taste, stick to whole milk. I would not recommend fat-free milk in this recipe. Milk Powder: This is what helps reduce the cooking time and still achieve the same creamy taste. Go for whole milk powder for the best flavor. Look for it in the baking aisle. It is sometimes labeled as ‘dry milk’. Nuts: I use almonds and cashews, but feel free to use just one of them. You can also add pistachios if you like. Skip the nuts altogether for a nut-free halwa. Ghee: Sauteing carrots in ghee initially really enhances their texture and taste. I prefer to use homemade ghee, but any good-quality store brand will work. Sugar: Regular granulated sugar works great here. Cardamom & Saffron: Freshly ground green cardamom and a pinch of saffron add the floral aroma and taste to this halwa. Although saffron is optional, I highly recommend it for its floral flavor. Optional Additions: You can add 2 tablespoons of golden raisins to add another flavor profile. Scroll to the recipe card for a detailed list of ingredients and quantities.

Carrot Halwa Steps

Let’s take a look at the step-by-step process of this Instant Pot Gajar Halwa recipe: Prep: Wash, peel, and grate carrots. You can do that by using a Box Grater, or a Food Processor with a shredder attachment (my preference). Chop the cashews and almonds and keep them aside. Saute: Preheat the Instant Pot on Saute mode. Saute chopped nuts and carrots in ghee for 2 minutes. (pic 1) Pressure cook: Add milk, saffron, and sugar, and stir well. Let the milk come up to a simmer to prevent it from curdling under pressure. Close the lid and pressure cook for 2 minutes. (pic 2) Saute: Manually release the pressure. Select Saute and stir in milk powder. Simmer the halwa to cook off the liquid, stirring every few minutes. This takes around 10-15 minutes. (pic 3 & 4) Note: The actual time depends on the quantity of carrots as well as your personal preference. For this quantity, it took me 12-13 minutes to reach my desired consistency. Garnish & Serve: Stir in cardamom powder, garnish with chopped nuts and serve warm!

Serving Suggestions

This Instant Pot Gajar halwa (carrot halwa) is best enjoyed warm. It is a very satisfying dessert by itself, but go ahead and serve it with a scoop of kulfi ice cream or vanilla, and elevate this dessert for parties and special occasions.

How to Store & Freeze

Refrigerator: Cool the halwa for 15-20 minutes, then store it in an airtight container for 10 to 12 days. Freeze: Cool it completely then transfer to a freezer-safe container and freeze for up to a month. To Reheat: If frozen, thaw it in the refrigerator overnight. Microwave individual portions for 1-2 minutes, depending on how warm you like it.

Try a Variation

Make it healthier: Sometimes, I substitute half of the dry milk powder with almond flour. It still tastes amazing and I manage to add more protein and reduce the carbs. You can substitute almond flour entirely to reduce the carbs even more.
Make it nut-free: Skip the nuts entirely to make a nut-free Gajar Halwa. Vegan Carrot Halwa: Substitute the ghee with coconut oil, milk with almond milk, and replace the dried milk powder with almond flour. Make Carrot Burfi (Carrot Fudge): I make a finger-food variation of this called gajar burfi (carrot fudge). This burfi is ideal for parties and get-togethers since the guests can just grab a piece and enjoy it- no utensils needed! Get the Carrot Burfi Recipe.

Recipe Tips & Notes

Buy good quality carrots: Carrots make or break this dish. Looks for fresh, vibrant orange-colored carrots (or red), with no blemishes or brown spots on their skin. Medium-size carrots are ideal for this halwa. Grate or shred: You can either grate the carrots using the big holes on a box grater or shred them using a food processor with a shredder attachment. For larger quantities food processor is a lot easier. Stir while sauteing: When sauteing towards the end, be sure to stir every few minutes to prevent the halwa from sticking and burning. Milk and Milk Powder: I use a combination of 2% milk and whole milk powder. Feel free to use whole milk instead to make it more creamy and rich. Double the Recipe: You can easily scale this carrot halwa recipe for parties. Simply double the ingredients, but stick to the same pressure cooking time. Please note that it will take you longer to saute the halwa after pressure cooking.