Gajar Halwa | Indian Carrot Halwa {Pressure Cooker Version}
Servings 6
Ingredients
- 1 kg carrots (preferably the red variety) peeled and grated
- 2 tbsp ghee
- 600 ml milk
- 1/2 cup sugar as per taste
- A pinch of cardamom
- 2-3 tbsp chopped nuts I used cashes, almonds and pistachios
- 1 pack thick cream 175 gm
- A pinch of salt
Instructions
- Heat the ghee in a pressure cooker. Saute the grated carrots on medium heat for 5 minutes.
- Pour in the milk, add sugar, cardamom and salt. Close the lid of the cooker and cook for one whistle on high whistle and keep on low for around 15 minutes.
- Switch off and let the pressure go on its own.
- Open the lid, switch on the flame to medium, add in the nuts and boil the mixture till the milk reduces and the mixture thickens.
- Keep stirring it in between to ensure that it does not get stuck at the bottom.
- Finally add the cream and give it a nice stir.
- Cook for another 5 minutes and switch off.
- Cool to room temperature and enjoy! If you love it chilled, then leave it in the refrigerator for a couple of hours before devouring it. Yum!!!
Notes
I cook the carrots in the pressure cooker, since I love my carrot halwa to be really smashed up. I don't like to have bites in it - I would prefer biting the nuts rather than the carrot!!! So if you like your carrots to leave bites, then skip this step and continue with the remaining steps.
My sugar levels are pretty low, so please increase it as per your taste! At times I add a pinch of saffron and a couple of tbsp of rose water for additional flavor.
My sugar levels are pretty low, so please increase it as per your taste! At times I add a pinch of saffron and a couple of tbsp of rose water for additional flavor.