Instant Pot Gajar Halwa - Indian Carrot Halwa Vegan Dairyfree Recipe

Name: Instant Pot Gajar Halwa - Indian Carrot Halwa Vegan Dairyfree Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 tbsp Vegan Butter or Oil; 3 tbsp cashews; 3 tbsp chopped dates; 2.5 cups of shredded carrots; 4 tbsp sugar; 1/8 to 1/4 tsp salt; 1/4 cup almond flour/meal; 1/4 cup non dairy milk such as almond or soy; 1/4 tsp ground cardamom; pistachios or cashews for garnish

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
225 kcal
Course
Dessert
Cuisine
Indian, Vegan, gluten-free

Instant Pot Gajar Halwa - Indian Carrot Halwa Vegan Dairyfree Recipe

Danielle Hudson

Report

Instant Pot Gajar Halwa / Gajrela - Vegan Carrot Halwa Recipe. Carrot Halwa is an Indian dessert, a flourless Carrot Cake Crumble/pudding that is spiced with cardamom and served during festivals. Vegan Gluten-free Soy-free Dairyfree Recipe.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1 tbsp Vegan Butter or Oil
3 tbsp cashews
3 tbsp chopped dates or raisins, or currants
2.5 cups of shredded carrots rainbow carrots or red or a combination of purple and red
4 tbsp sugar
1/8 to 1/4 tsp salt use 1/4 tsp if using oil instead of vegan butter
1/4 cup almond flour/meal
1/4 cup non dairy milk such as almond or soy , use 1/2 cup if your carrots are not very moist
1/4 tsp ground cardamom
pistachios or cashews for garnish

Add to Shopping List

Instructions

Put the Instant pot on Saute (Stove top pressure cooker over medium heat). Add vegan butter or oil.
Add cashews and cook until golden. Stir occasionally. About 2 minutes. Add dates/raisins and cook for a few seconds.
Add carrots, sugar, salt and almond flour/ meal and mix well. Cook for 2-3 minute. Add non dairy milk and mix in.
Close the lid. Pressure cook for 6 to 7 minutes pressure cook/manual button, hi in Instant pot. (3 mins over medium heat in stove top pressure cooker). Let the pressure release naturally. Open the lid, Mix in the cardamom. Taste and adjust sweet if needed.
Put the pot on Saute and cook the mixture for 4 to 7 mins to roast it well and to dry out the liquid. Stir well frequently to avoid sticking. At this point you can add another 2 tsp vegan butter (This helps with the texture)and mix in. Once the mixture starts to stick and is dry-ish, press cancel and let it sit. The pot will be hot for a while, let the carrot mixture slow cook in the heat for 15 mins or so. Stir once in between. When the mixture is warm-cool, serve, or store refrigerated. Garnish with chopped cashews or pistachios to serve chilled or warmed . Stove top version here.

Notes

This recipe is also in my New Instant pot cookbook! Which has 150 recipes, 400 pages. About 15% are from the blog and the rest are all brand new!!
For additional mava flavor, add a 1/4 tsp nutritional yeast with the salt.
To make this nut-free, use sunflower seed meal instead of almond meal, and omit the cashews.
Carrots: Orange carrots don’t get the right flavor profile for the halwa. If you can find red carrots, use those. I often use a mix of fresh sweet tasting large orange and a few dark red/purple carrots.
This recipe is adapted from my Stove top Vegan Gajar Halwa.
Nutrition is 1 of 4 serves

Nutrition Information

Show Details

Calories 225kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 76mg (3%) Potassium 379mg (11%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 13365IU (267%) Vitamin C 4.7mg (5%) Calcium 67mg (7%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 225 kcal

% Daily Value*

Calories	225kcal	11%
Carbohydrates	32g	11%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	76mg	3%
Potassium	379mg	8%
Fiber	4g	16%
Sugar	23g	46%
Vitamin A	13365IU	267%
Vitamin C	4.7mg	5%
Calcium	67mg	7%
Iron	1.1mg	6%