Gajar ka Halwa in Pressure cooker (Carrot Halwa)
Here’s a quick and easy gajar halwa recipe in pressure cooker. Made with red juicy grated carrots, sweetened with condensed milk, and infused with the rich aroma of ghee and cardamom, this classic Indian dessert is ready to enjoy in just 30 minutes.
Servings: 8 people
Calories: 300kcal
Equipment
- Pressure Cooker
Ingredients
- 1 kg carrots select red & juicy carrots
- 4 tablespoon clarified butter/ghee, divided
- 3 tablespoon raisins (Kismish)
- 10 almonds, chopped sliced, (Badam)
- 10 cashews, chopped (Kaju)
- 10 pistachios, chopped sliced, (Pista)
- ½ cup milk
- 1 tin condensed milk
- ½ cup sugar (reduce the quantity, if you prefer less sweet)
- ½ teaspoon cardamom powder (elaichi powder)
Instructions
Prepping the Carrots
- Wash the carrots thoroughly under running water. Remove the tops and tips of the carrots. Gently scrub or peel the carrots. Grate all the carrots & set aside.
Making Carrot Halwa in Pressure Cooker
- Heat 2 teaspoons of clarified butter (ghee) in a pressure cooker over low heat. Fry raisins until puffed up and set aside.
- Next, fry almonds until golden brown and set aside. Fry cashews until golden brown and set aside.
- Add 2 more teaspoons of ghee to the pressure cooker and add grated carrots. Sauté the carrots on high heat for 3-4 minutes until the raw smell disappears.
- Pour in milk and mix well. Close the pressure cooker withthe lid and cook for 3 whistles. Allow the pressure to release naturally.
- Open the lid and stir the mixture. Increase the heat tohigh, add condensed milk, and stir to combine. Adjust sweetness by adding sugarto taste (I have added ½ cup of sugar).
- Continue to cook on high heat until the milk evaporates, stirring occasionally. This will take about 10-15 minutes.
- The mixture will thicken. Add the prepared raisins, almonds, cashews (save some for garnish), ghee, and cardamom powder. Reduce heat to low and simmer for 5 minutes.
- Garnish pressure cooker gajar halwa with chopped almonds, cashews, pistachios & raisins. Serve hot &enjoy.
Video
Notes
- For pressure cooking carrots ½ cup milk is enough. Tender red carrots are juicy & will cook easily. If you are using carrots that are not juicy or have more fiber in them then increase the quantity of milk. (i.e. use 1 cup of milk for 1 kg carrots).
- Condensed milk is already sweet. I have a sweet tooth so after adding condensed milk; I have added ½ cup sugar to the halwa. You can reduce the quantity of sugar if you prefer less sweet.
- Stir the Halwa continuously after adding condensed milk & sugar.
- Grating carrots is time-consuming. You can use a food processor to save time.
- You can store it in an airtight container for 3-4 days in the refrigerator but it is advised to consume milk & milk products within 48 hours.
- Read our full nutrition disclaimer here.
Nutrition
Calories: 300kcal