Carrot halwa in pressure cooker/Gajar Ka Halwa

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Carrot Halwa - Easy carrot halwa in a pressure cooker. I knew only 2 halwa varieties before marriage. One is made with cornflour and the other one is godhi halwa made with wheat milk. Usually, halwa consumes more ghee, at least half the quantity of the major ingredient used. I was reluctant to make halwa for the same reason. My husband used to get carrot halwa from the sweet shop, but there was more khoya and sugar than carrots in the halwa. When my son asked for the carrot halwa I wanted to make it home-style, without much ghee or oil. So I came up with the idea of making it in the pressure cooker which consumed less ghee and took less time compared to the traditional stove top method. This method makes use of condensed milk and milk, though the conventional recipe makes use of milk alone.



What you need:

Carrot: Delhi carrots(red) are excellent. Orange ones are the second-best option. 

Diary:

Milk and milkmaid are used. Whole milk is used. Full cream milk available in packets can also be used.

Sweeteners: white cane sugar is used. Brown can also be used. Jaggery powder can also be used if you are ok with the colour.

Dry fruits, nuts, and spices: Cashewnuts, dry grapes, and cardamom are used.

Oils and fats: Ghee is used.

Substitutions:

  • Cardamom essence or vanilla essence can be used instead of the whole cardamom.

Variations:

  • Use milk alone. Skip condensed milk. The directions remain the same. The quantity of sugar can be increased if using milk alone.

Storage:

Stays good for a day in the fridge. 

Serving Suggestions:

Tastes best when served with vanilla ice cream.

Reheat:

Reheat in a microwave for 20 secs before serving.

You may also try: 

Equipment used: 2 ltr pressure cooker.

Recipe:


Carrot halwa

Easy carrot halwa in a pressure cooker.
Total time taken : 30 minutes including grating time of carrots.
No. of servings - 4
1 tumbler - 180 ml
1 tbsp = 15g

Ingredients with measurements:

Carrots - 9 or 10 (medium-sized)

Whole milk - 1 tumbler

Milkmaid - 2 tbsp

Sugar - 6 or 7 tbsp

Ghee - 3 or 4 tbsp.

Dry grapes - 1 tbsp

Cashews - 1tbsp

Badam - a few(optional)

Melon seeds - 1 tsp(optional)

Cardamom - 2

Directions:

1. Grate the carrots. 

2. Heat a tbsp of ghee in the pressure cooker/pan, add dry fruits, nuts and cardamom. Add carrots and saute for 3 minutes.

3. Add a tumbler of milk and pressure cook for a whistle.

4. Allow the pressure to settle down on its own. Open the lid.

5. Keeping the flame low, add sugar.

6. Keep on stirring at regular intervals to avoid carrots from burning.

7. Add milkmaid and the remaining ghee.

8. Cook till the milk evaporates.







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