In festivals like diwali, desserts like gajar ka halwa (or simply ‘halwa’) is always welcome. However, making this dessert in traditional style usually takes 2-3 hours. If you don’t have much time to spare, what would you do? The solution to this is to use the super convenient pressure cooker method which only entails a quarter of an hour.
- 2 tbsp. of ghee
- 1 tbsp. of cashews
- 1 tbsp. of raisins
- 4 cups of carrots, grated
- ½ cup of milk
- ½ cup of milk powder or khoya
- ½ cup of sugar
- ¼ tsp. of cardamom powder
(Note: To achieve best results in taste and texture, use full fat milk powder.)
- Heat the ghee in a pressure cooker over medium flame and once it is hot, add the cashews and raisins. Fry them until the cashews are golden brown and the raisins are plumped up. Once through, drain them of ghee, transfer into a bowl and keep aside.
- Using the remaining ghee, sauté the carrots for about 2-3 minutes.
- Add the milk, mix well and cover with lid. Put the weight on and continue to cook for 1 whistle over medium heat.
- Remember to let the pressure down before opening the lid. Upon opening, notice that the carrots do not stick into the cooker even if there’s not enough liquid. Now, turn on the flame again into medium heat and add the milk powder.
- Mix well and cook for another minute or so before adding the sugar.
- When the sugar melts and becomes liquid, cook the mixture for another 5-6 minutes until the moisture evaporates and the mixture attains the halwa consistency.
- Add cardamom powder, fried cashews & raisins and mix them well again.
- You can serve halwa warm, at room temperature or even chilled. Enjoy!
Time and Serving
- Preparation : 15 minutes
- Cooking : 15 minutes
- Serving : makes 4