Desserts
Instant Pot Gajar Halwa – Vegan Carrot Halwa Recipe
Instant Pot Gajar Halwa – Vegan Carrot Halwa Recipe. Carrot Halwa is an Indian dessert, a flourless Carrot Cake Crumble/pudding…
- Ready 35 minutes
- Serves 4
- Prep 10 minutes
- Cook 25 minutes
Gajar Halwa is a popular Winter-Spring dessert in Northern India. My Dad’s fave version has grated carrots that get slow roasted in a skillet over hours to become almost candied and the mix is more like a soft crumble. See my Stove top carrot halwa version here. This Instant pot version cooks within minutes and works amazingly.
The Carrots get roasted with sugar for a bit then pressure cooked, then roasted again to dry them up. This Instant Pot Halwa will cook to a softer more pudding like state, and gets close to the stove roasted one after sitting for a bit to cool. I use purple and red carrots for the gorgeous color that would normally show up only on long roasting. To make this nut-free, use sunflower seed meal and omit the cashews. Make this delicious dessert for Holi (the festival of colors coming in March) or valentines day (use more purple carrots!) 🥕🥕. See video above the Recipe.
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More Instant Pot Indian Recipes
- Instant Pot Vegan Butter Chickin(soycurls). GF
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Lentil Sweet Potato Soup GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
- Chana Saag – Chickpea Spinach Curry GF
- Instant Pot Chickin Saag with soy curls.GF
I know what you are thinking, that the Serving size should be 1 ;). Well, the 4 serves are dessert portions. Serve after a good meal! If you make this, do let me know how it turned out! Subscribe to My Youtube Channel for more videos.
Video:
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Recipe
Instant Pot Gajar Halwa - Indian Carrot Halwa Vegan Dairyfree Recipe
Instant Pot Gajar Halwa / Gajrela - Vegan Carrot Halwa Recipe. Carrot Halwa is an Indian dessert, a flourless Carrot Cake Crumble/pudding that is spiced with cardamom and served during festivals. Vegan Gluten-free Soy-free Dairyfree Recipe.
- Serves 4
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Ingredients
- 1 tbsp vegan butter or oil
- 3 tbsp cashews
- 3 tbsp chopped dates (or raisins, or currants)
- 2.5 cups of shredded carrots (rainbow carrots or red or a combination of purple and red)
- 4 tbsp sugar
- 1/8 to 1/4 tsp salt (use 1/4 tsp if using oil instead of vegan butter)
- 1/4 cup almond flour/meal
- 1/4 cup non dairy milk such as almond or soy (, use 1/2 cup if your carrots are not very moist)
- 1/4 tsp ground cardamom
- pistachios or cashews for garnish
Instructions
- 1
Put the Instant pot on Saute (Stove top pressure cooker over medium heat). Add vegan butter or oil.
- 2
Add cashews and cook until golden. Stir occasionally. About 2 minutes. Add dates/raisins and cook for a few seconds.
- 3
Add carrots, sugar, salt and almond flour/ meal and mix well. Cook for 2-3 minute. Add non dairy milk and mix in.
- 4
Close the lid. Pressure cook for 6 to 7 minutes pressure cook/manual button, hi in Instant pot. (3 mins over medium heat in stove top pressure cooker). Let the pressure release naturally. Open the lid, Mix in the cardamom. Taste and adjust sweet if needed.
- 5
Put the pot on Saute and cook the mixture for 4 to 7 mins to roast it well and to dry out the liquid. Stir well frequently to avoid sticking. At this point you can add another 2 tsp vegan butter (This helps with the texture)and mix in. Once the mixture starts to stick and is dry-ish, press cancel and let it sit. The pot will be hot for a while, let the carrot mixture slow cook in the heat for 15 mins or so. Stir once in between. When the mixture is warm-cool, serve, or store refrigerated. Garnish with chopped cashews or pistachios to serve chilled or warmed. Stove top version here.
Notes
This recipe is also in my New Instant pot cookbook ! Which has 150 recipes, 400 pages. About 15% are from the blog and the rest are all brand new!! For additional mava flavor, add a 1/4 tsp nutritional yeast with the salt. To make this nut-free, use sunflower seed meal instead of almond meal, and omit the cashews. Carrots: Orange carrots don’t get the right flavor profile for the halwa. If you can find red carrots, use those. I often use a mix of fresh sweet tasting large orange and a few dark red/purple carrots. This recipe is adapted from my Stove top Vegan Gajar Halwa. Nutrition is 1 of 4 serves
Nutrition
- Calories225 kcal
- Carbohydrates32 g
- Protein3 g
- Fat10 g
- Saturated Fat1 g
- Sodium76 mg
- Potassium379 mg
- Fiber4 g
- Sugar23 g
- Vitamin A13365 IU
- Vitamin C4.7 mg
- Calcium67 mg
- Iron1.1 mg
