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Export 6 ingredients for grocery delivery
Step 1
Wash carrots under running water & peel them.
Step 2
Grate them in a food processor or with a hand grater.
Step 3
Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
Step 4
Next bring milk to a boil in a heavy bottom pot or deep pan.
Step 5
Add grated carrots and cook on a medium heat stirring often.
Step 6
Do not leave the pot unattended as the milk will get scorched.
Step 7
When the milk has completely evaporated add sugar and stir well.
Step 8
Sugar will release lot of moisture & will make the entire carrot halwa gooey.
Step 9
Cook until half the moisture evaporates, then stir in the ghee.
Step 10
Saute the carrot halwa well in ghee until the moisture evaporates completely.
Step 11
When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
Step 12
Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
Step 13
Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
Step 14
When it is hot fry the nuts until light golden.
Step 15
Then add in raisins if using. When they plump up remove to a plate.
Step 16
Then add in the carrots & saute for 2 to 3 mins stirring well.
Step 17
Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
Step 18
Secure the instant pot & position the steam release handle to sealing.
Step 19
Press the pressure cook (manual) button & set the timing to 3 mins.
Step 20
When the instant pot beeps and finishes, do a manual pressure release carefully.
Step 21
Stir in the sugar, ghee & cardamom powder.
Step 22
Press the saute button & saute until the milk evaporates completely.
Step 23
Garnish gajar halwa with chopped nuts & raisins.