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carrot halwa in bowl

carrot halwa (gajar halwa)

Carrot halwa is an Indian dessert made of grated carrots, whole milk, pure ghee, sugar, cardamom, almonds and cashewnuts.
Course Dessert
Cuisine Indian
Keyword carrot halwa, gajar halwa, indian desserts, instant pot desserts
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 277.7kcal


  • 2 cups whole milk
  • 6 cups grated carrots
  • ½ cup pure ghee
  • ¾ cup white granulated sugar
  • 1 teaspoon green cardamom seeds ground
  • 10 almonds ground
  • 10 cashews ground
  • 3 cloves
  • 2 tablespoon dry sweetened coconut flakes
  • 2 tablespoon almond slivers


  • Add the milk and carrots to the steel insert of your instant pot and close the lid. Make sure the steam release vent is on 'sealing', then press the pressure cooking button (high). Set the timer to 5 minutes. Once the timer beeps do a natural release. 
  • When the pot opens, switch to sauté and cook the carrots until all the milk has been absorbed. 
  • Add the ghee, sugar, ground cardamom, ground almonds and cashews, cloves, and coconut flakes. Roast the halwa with a wooden spoon, stirring all the time. Do this until the ghee leaves the sides and the halwa becomes dark orange and glossy. 
  • Garnish with slivered almonds and serve warm. 


  1. Make sure the grated carrots are tightly packed to get an accurate measure.
  2. Pure ghee is available in Indian stores. It is semi-solid at room temperature. Measure half a cup of ghee in this semi-solid state, and make sure to pack it tightly in the cup to give an accurate measure.
  3. Make sure all the milk is absorbed by the carrots before adding ghee and the rest of the ingredients. 
  4. Grind the cardamom seeds, almonds and cashews together to save time. 


Calories: 277.7kcal | Carbohydrates: 41.7g | Protein: 4.9g | Fat: 11.1g | Saturated Fat: 5.8g | Polyunsaturated Fat: 2.5g | Cholesterol: 18.1mg | Sodium: 115.3mg | Fiber: 3.9g | Sugar: 35.2g