Gajar Ka Halwa Recipe | Instant Pot & Pressure Cooker Method | No Sugar | Faster & Rich in Flavours
Instant Pot / Pressure Cooker Gajar Ka Halwa | Rich & Creamy Carrot Pudding In this video, I’m sharing my quick and indulgent Gajar Ka Halwa recipe made in an Instant Pot or pressure cooker. This version is faster than the traditional method and incredibly rich in flavour. Instead of sugar, I use sweet condensed milk, along with evaporated milk and double cream, which gives the halwa a smooth, creamy texture. The dessert is finished with shop-bought khoya barfi and nuts for an authentic, festive touch. This indulgent winter classic gets a quick and rich makeover! Traditionally slow-cooked for hours, my version uses the Instant Pot / pressure cooker to save time—without compromising on flavour. Instead of sugar, I use sweet condensed milk, and swap regular milk for evaporated milk and double cream, giving this halwa an irresistibly creamy, melt-in-the-mouth texture. Finished with shop-bought khoya barfi and crunchy nuts, every bite is pure comfort and luxury. Perfect for festive gatherings or when you’re craving something truly special 🤍 Serve it hot or cold – either way, it’s unforgettable! 📌 Don’t forget to LIKE, SHARE & SUBSCRIBE Ingredients: 3kg carrots 1.5 cups water 300ml double cream 450g butter or ghee 410g (1 tin) evaporated milk 800g (2 tins) sweet condensed milk 1/2 kg shop-bought khoya barfi Handful of pistachios and almonds Method: 1. Thoroughly wash the carrots under running water. Peel and roughly chop them. 2. Add the chopped carrots to the pressure cooker or instant pot with 1.5 cups of water (adjust the quantity as needed). Pressurise and cook for 20-25 minutes, or until the carrots are exceptionally tender. 3. Blend the cooked carrots using a hand blender or potato masher. 4. Add the double cream and evaporated milk. Mix well and continue cooking on a medium heat. 5. Once the moisture has reduced by half, add the butter or ghee and condensed milk. Stir and cook on a medium flame, continuously stirring to prevent sticking and burning at the bottom. 6. Stir and cook until the halwa thickens. Sauté until a delightful aroma emanates from the pan, and the ghee separates from the pan. 7. Once ready, transfer the halwa to a serving dish. Top it with khoya and garnish with chopped nuts. Note: (I have used shop-bought khoya barfi.) However, you can easily prepare it at home using dry milk powder and condensed milk. The recipe is available in my story highlights under “Gajar Ka Halwa.” Please do not forget to watch it. The complete recipes are available on my YouTube channel link in the bio. #GajarKaHalwa #Gajrela #CarrotHalwa #InstantPotRecipes #PressureCookerDessert #DesiDessert #WinterDesserts #PunjabiFood #PakistaniFood #UKFoodBlogger #HomemadeDesserts #ReelsInstagram #FoodReels #CarrotDessert #FestiveFood
