Gajar Ka Halwa, or Indian carrot pudding, is one of those winter desserts that fills your whole house with the smell of cardamom and caramelized carrots. My grandmother in Pune would start grating carrots at dawn, and by the time we came home from school, the whole neighborhood knew we were having halwa for dessert. The patience she showed stirring that pot for hours taught me that some foods are worth the wait, though now I've figured out how to get the same results in my Instant Pot in under 25 minutes.

The first time I tried to recreate Nani's version here in the US, I made the rookie mistake of buying regular orange carrots from the grocery store instead of the deep red ones from the Indian market. The color was all wrong, and my kids immediately noticed it wasn't the same bright orange halwa they remembered from our last trip to India. That's when I learned that the type of carrot really does matter. Those vibrant red carrots aren't just for looks, they bring a natural sweetness and that signature color that makes this dessert so special.

A few years ago, I tried making gajar ka halwa in the Instant Pot, and it turned out surprisingly good. Same flavors, much less effort. This year, I decided to experiment even more. No grating at all. I simply peeled the carrots, washed them, roughly chopped them, added a few ingredients, and pressure cooked everything. And honestly? I was blown away.
The texture was perfect. The taste was exactly what I remembered. And the ease of it made me wonder why I hadn't done this sooner. This version is definitely a keeper.

Now living in the US, I've adapted this family favorite to work with my busy schedule. Instead of standing at the stove for hours like my Nani did, I use my Instant Pot, though I still make it the traditional stovetop way when I have time and want that authentic slow cooked flavor. Either way, every batch takes me right back to those winter evenings in Pune.

My kids now come running when they smell the cardamom, just like I did. Some traditions are worth keeping alive, even if we speed them up a bit.

Jump to:

• Ingredients
• Instructions
• Soniya's Top Tip
• Fun Facts
• Pro tips and tricks
• Substitutions
• How to Serve
• Best Gajar ka Halwa- Carrot pudding
• Conclusion
• Made it, tag it

Ingredients

• Red carrots: these give the halwa that gorgeous deep color and natural sweetness. If you can't find red carrots, orange carrots work perfectly fine.
• Ghee: this is what makes the halwa rich and gives it that authentic flavor. Don't skip this or substitute with oil - ghee is essential for that glossy finish.
• Milk: helps cook the carrots and creates that creamy texture. Use full fat milk for the best results.
• Sugar: balances the earthiness of the carrots. Add it after pressure cooking so the halwa gets the right texture.
• Cardamom powder: adds that warm, aromatic flavor that makes this dessert special. Fresh ground cardamom works best.
• Milk powder or khoa: thickens the halwa and gives it that fudgy texture. This cuts down on cooking time significantly.
• Nuts (almonds, cashews, pistachios, raisins): add crunch and make the halwa look beautiful. Toast them in ghee first for extra flavor.

Instructions

It is easy to make this recipe at home in the Instant Pot. Here's what you'll need to do.

• Prepare the carrots
  • Peel, wash, and roughly chop 3 lb of red carrots. You can grate them if you prefer a finer texture, but I like to chop them roughly and let them break down during cooking. This gives the halwa a nice rustic feel.
• Toast the cardamom
  • Turn your Instant Pot to sauté mode and wait until it shows hot. Add 1 tablespoon of ghee and let it melt completely. Add your crushed cardamom and let it bloom for about 30 seconds. You'll smell that amazing aroma fill your kitchen - that's when you know it's ready.
• Add carrots and milk
  • Toss in all your chopped carrots and give them a good stir to coat them in that ghee and cardamom mixture. Pour in 3 cups of milk and stir everything together. The milk will look like it's too much, but trust me, it'll reduce beautifully.
• Pressure cook
  • Close the lid, make sure the valve is set to sealing, and pressure cook on high for 10 minutes. The Instant Pot will take about 8 minutes to come to pressure, then the actual cooking time starts. Once it beeps, do a quick release by carefully turning the valve to venting. Wait for all the steam to escape before opening the lid.
• Sweeten and mash
  • Switch back to sauté mode and add 1 cup of sugar. Using a potato masher, mash the carrots to your desired consistency. I like to leave some texture, but you can make it as smooth as you want. Keep stirring for about 10 minutes until most of the milk reduces. You'll see the mixture start to thicken and pull away from the sides of the pot.
• Add richness
  • Mix in 1 cup of milk powder or khoa and stir well. This is what gives the halwa that gorgeous fudgy texture. Add the remaining 3 tablespoon of ghee and keep stirring until the halwa turns glossy and starts to separate from the pot. You'll know it's ready when you can see the ghee glistening on top.
• Finish with nuts
  • Stir in your dry fruits - almonds, cashews, raisins, and pistachios. I like to save a few to sprinkle on top for presentation. Serve the halwa warm in small bowls. It tastes amazing on its own, but some people love it with a scoop of vanilla ice cream on the side.

Fun Facts

• Gajar Ka Halwa holds deep cultural significance across the Indian subcontinent. It's traditionally served during major festivals like Diwali, Holi, Raksha Bandhan, and Eid.
• In 2025, this classic dessert even made it to space when Indian astronaut Shubhanshu Shukla carried specially formulated Gajar Ka Halwa to the International Space Station, sharing this piece of Indian culinary heritage with fellow astronauts during a cultural exchange event

Pro tips and tricks

Here are some tips and tricks to make the best gajar ka halwa:

• Use red carrots if you can find them for that authentic deep color and natural sweetness.
• Don't skip the milk powder or khoa because it gives the halwa that signature fudgy texture.
• For stovetop method, use a heavy bottomed pan to prevent burning and stir often.
• The halwa tastes even better the next day after the flavors have had time to blend.
• Serve warm for the best texture, but it's also delicious, chilled straight from the fridge

Common Mistakes

Mistake	What Happens	How I Fix It
Not stirring enough during sauté	Halwa sticks to bottom and burns	Stir every 2 minutes when reducing the milk
Adding sugar before pressure cooking	Halwa becomes too watery and won't thicken	Add sugar only after opening the lid

Substitutions

• Ghee: Use butter for similar richness, or coconut oil for vegan version.
• Milk powder or khoa: Condensed milk works well, but reduce the sugar since it's already sweetened.
• Whole milk: Almond milk or oat milk for dairy free, but the texture will be slightly different.

Storage

Can It Be Saved?	How Long?	How to Store
Yes, leftovers store beautifully	5-7 days in fridge	Airtight container in refrigerator
Freezable?	Up to 3 months	Freezer safe container, thaw overnight in fridge, microwave 30 seconds before serving

How to Serve

Gajar Ka Halwa is best served warm in small bowls. I like to garnish it with extra chopped nuts and a pinch of saffron strands for special occasions. Some people love serving it with a scoop of vanilla ice cream on the side. The contrast between the warm halwa and cold ice cream is absolutely amazing. It also pairs beautifully with a cup of chai or Indian coffee. For festive gatherings, serve it in individual shot glasses or small dessert cups for an elegant presentation.

More Indian Desserts to Try

If you love this sweet carrot pudding, you'll enjoy these other traditional Indian desserts from my kitchen. Each one brings its own special flavors and memories.

Conclusion

This Gajar Ka Halwa has been one of our super hit recipes, and I hope it brings the same warmth to your home as it does to mine. Savor the aroma and enjoy every spoonful of this winter comfort!

Whether you're making it for a festival celebration, a cozy winter evening, or because you're homesick for that authentic taste, this recipe delivers every time. And the best part? Your kitchen will smell absolutely amazing.

Made it, tag it

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