An Instant Pot Recipe for Gajar Ka Halwa, a Carrot Dessert, from 'Indian As Apple Pie'

Indian As Apple Pie airs on WTTW Saturdays at 4:00 pm and is available to stream via the PBS app.
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The world of Indian sweets is as vast and varied as the subcontinent itself. Many South Asian desserts are also thrillingly different from the sorts of sweet treats Westerners know, utilizing dried milk solids, nuts, dried fruits, and aromatic flavors like cardamom and rosewater. 

Anupy Singla introduces some basic desserts in her cooking show Indian As Apple Pie, and has more recipes available in her cookbooks – including the below one for gajar ka halwa, a carrot-based sweet that is pudding-adjacent. 

Gajar Ka Halwa

You can try a stovetop version on the Indian As Apple Pie blog. 

Pressure Cooker Size: 3-quart or larger
Warm Up: 6 minutes
Cook: 8 minutes + 27 minutes Saute
Cool Down: 4 minutes natural release + manual release time
Total: 45 minutes + manual release time
Makes: 2 cups

Ingredients

2 tablespoons ghee or vegetable oil, divided
2 tablespoons raw, unsalted cashews
4 cups hand-grated carrots (4 large, 10 inches long)
1/2 cup milk (whole, low-fat, skim or dairy alternative)
2/3 cup sugar
1/4 cup dried milk (whole, low-fat, skim or dairy alternative)
1/2 teaspoon ground green cardamom seeds or powder

Directions

1. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add 1 tablespoon of ghee.

2. When the ghee has melted, add the cashews. Stir and cook for 30 seconds. Carefully remove the inner pot and take the cashews out with a slotted spoon, leaving the ghee behind. (I remove the inner pot so it does not get too hot ahead of the next step.)

3. Return the pot to the base, add the carrots, and SAUTE for 6 minutes. Stir often so that the carrots do not stick. While it’s more work, hand-grated carrots are essential for the correct consistency. A food processor or pre-grated carrots can be used, but the carrots will not be thin enough.

4. Press CANCEL. Add the milk and stir. Lock the lid into place. Make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 8 minutes.

5. Once the cooking is complete, release the pressure naturally for 4 minutes and then release the remaining pressure manually. Press CANCEL and open the lid.

6. Press the SAUTE button and adjust to MORE. Add the sugar and stir. From the point the dish starts to simmer, cook uncovered for 15 minutes, stirring often to make sure the carrots don’t stick or burn. If the pot gets too hot, turn the setting to NORMAL. This uncovered cook time is critical to evaporate the extra moisture.

7. Add the dried milk. Cook for 3 minutes and stir regularly to make sure nothing sticks to the bottom or burns. The halwa will start to pull away from the sides of the pot. If it starts to stick to the bottom, add 1-2 teaspoons of milk and stir.

8. Add 1 tablespoon of ghee and cook for another 3 minutes, stirring often.

9. Press CANCEL. Carefully move the inner pot to a heat-resistant surface, add the cashews from Step 2 and the cardamom, and stir. Cool for 5 minutes. Either serve warm alone or with vanilla ice cream, or chill in the fridge first.