Gajar Ka Halwa - Carrot Pudding
Yield: 8 servings
Equipment
- Instant Pot
- Potato Masher
Materials
- 2 lbs carrots, rinsed thoroughly , peeled and roughly cut into 1 inch pieces
- 1.5 cups whole milk any nut milk for vegan version
- 3 Tbsp ghee/ unsalted butter coconut oil for vegan
- 1 tsp 1 tsp green cardamom powder
- 3/4 cup sugar
- 1/4 cup slivered almonds/ pistachios to garnish optional
- 2 Tbsp unsweetened shredded coconut optional
Instructions
- Rinse the carrots in cold water. Peel and slice them into 1 inch pieces.
- Pressure cook the diced carrots along with 1.5 cups milk for 3 minutes on high. Let the pressure release naturally ( NPR ).
- After the steam has been fully released, mash the boiled carrots with potato masher. Make sure there are no chunks.
- Add ghee/oil/ butter and cardamom powder and cook for 5 minutes on medium heat.
- Add sugar. Mix well and cook for another 5 minutes on medium heat - medium saute mode on instapot.
- Garnish with nuts and shredded coconut if you like and serve hot.
Notes
Use tender, young and fresh carrots. Carrots that are old have more fiber and also have a different flavor which doesn't go well with rest of the ingredients. Tender carrots are sweeter and good for this recipe.
Use whole milk for this recipe. You can use any nut milk for a vegan version.