We all have some foods that we hold dear to our hearts. Foods that we feel a particular ownership toward, ones we feel entitled to criticize poorly-made versions of, etc. Carrot halwa (or gajar ka halwa as I grew up calling it) is that food for me. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Two winters ago during a visit to Pakistan, I tasted fresh, homemade carrot halwa made with plump, juicy red carrots and hand-churned ghee. If there was any ambiguity left about what carrot halwa should taste like, it was gone that winter. (For more winter recipes, check out my collection of 10+ Pakistani and Indian Winter Recipes) All this is to say that I am not taking this carrot halwa recipe sharing-thing lightly, and I’ve tried my best not to compromise on the authentic taste. (For another 6 ingredient recipe, try my Crushed Pineapple Dessert.)
How to make Instant Pot Carrot Halwa
Here’s how to make Carrot Halwa in the Instant Pot. (For another great Instant Pot dessert, check out my Instant Pot Kheer!)
More Tips to make Carrot Halwa
How to make Gajar ka Halwa Dairy-Free (Vegan)
Though I haven’t tried it myself, I have heard back from several people who’ve made a dairy-free version. I would use vegan butter or oil to replace the ghee, dairy-free milk of choice (creamy oat milk has been suggested) to replace whole milk, and coconut cream (or more DF milk) to replace whipping cream.
How to Double this Recipe
This recipe makes enough for a small family, so you’ll need to double if making for a larger family or guests. To double, increase the sauté times, but pressure cook for the same amount of time.
How to Freeze Carrot Halwa
Carrot halwa freezes well, so feel free to double the amount and freeze for later. To thaw, let it come to room temperature or defrost before microwaving to heat through.
How to make Carrot Halwa on the Stovetop
The process takes a little longer without the Instant Pot, but it’s still very easy. To make Carrot Halwa on the stovetop, bring the mixture to a boil and then lower the heat to a simmer. Cook until it reduces down, stirring more frequently toward the end.
More Pakistani & Indian Desserts to try
20-Minute Seviyan (Sheer Khurma)Rice Cooker Jaggery Rice (Gur wale chawal)Semolina HalwaInstant Pot Kheer (The BEST!) If you have any questions about this recipe, please feel free to ask below! And if you try it, please do share with me below or tag me on Instagram!
