Total time:40 min.
Yield: Serves 4 (serving size: 1 cup)
A comfort food favorite, carrot halwa is warmly spiced, saccharine, and rich—like hug in dessert form. The Instant Pot cuts down on the long process of simmering carrots in milk, slashing the prep time, cardamom adds a distinct floral flavor, and mace brings mild, warm pepperiness.
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 6 cups shredded carrots (20 oz.) (from 1 1/2 lb. carrots)
- 1 cup raisins
- 1 cup unsweetened almond milk
- 1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
- 2 tablespoons almond meal (such as Barney)
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 unsweetened flaked coconut
How to Make It
Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat. Add ghee to cooker, and heat until melted and fragrant. Add cardamom, cinnamon, and mace; cook, stirring constantly, until fragrant, about 15 seconds. Stir in carrots and raisins; cook, stirring often, until just beginning to soften, about 6 minutes. Stir in almond milk. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
Select MANUAL setting on HIGH pressure for 7 minutes. (It will take 5 to 15 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 15 minutes.) Remove lid from cooker.
Select SAUTÉ setting on MEDIUM temperature setting. Add condensed milk, almond meal, brown sugar, and salt. Cook mixture, gently breaking up carrots with a wooden spoon, until liquid is mostly absorbed, 5 to 7 minutes.
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