Pressure Cooker Gajar Halwa (Quick & Rich Indian Dessert)

🍳 Method

1️⃣ Sauté the Carrots

Heat ghee in a pressure cooker over medium heat.
Add the freshly grated carrots and sauté for 4–5 minutes. This step helps evaporate excess moisture and enhances the natural sweetness of the carrots.

2️⃣ Pressure Cook

Pour in the milk and stir well to combine.
Secure the lid and cook for 2 whistles on medium heat.

3️⃣ Reduce & Thicken

Allow the pressure to release naturally before opening the lid.
Add the remaining ghee to the mixture and cook on medium-high heat for 8–10 minutes, stirring continuously, until the halwa thickens and the ghee starts releasing from the sides.

4️⃣ Sweeten & Season

Add sugar and cardamom powder.
Continue cooking for 4–5 minutes until the sugar melts completely and the halwa develops a glossy, rich texture.

5️⃣ Plating & Presentation (Optional but Premium Touch)

• Place a round ring cutter at the center of your serving plate

• Press a layer of warm gajar halwa evenly into the base

• Add a layer of crushed nuts chikki in the center

• Top with another layer of halwa and smooth the surface

• Carefully lift the ring cutter

6️⃣ Garnish & Serve

Garnish with silver vark, sliced pistachios, and additional crushed chikki.
Serve warm for best flavor and texture.

💡 Tips

• Avoid opening the pressure cooker immediately after cooking

• Cook until milk fully reduces into soft grains

• Ghee separation is key to rich, fudgy halwa

• This method significantly improves shelf life and texture