Gajar Ka Halwa (Pressure Cooker, No Grating)

Steps

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1. 1
   Wash and trim the carrot tops and bottoms, then peel them with a peeler. Cut the peeled carrots into large rough chunks.
   ▶ ≈1:58
2. 2
   Use a food processor to coarsely chop the carrot chunks—do not chop too finely. Transfer the chopped carrots to a bowl.
   ▶ ≈2:34
3. 3
   Heat a pressure cooker over medium-high heat and add 1 tbsp ghee. When the ghee is hot, add the chopped carrots and cook for 3–4 minutes while stirring, until the moisture from the carrots evaporates.
   ▶ ≈5:51
4. 4
   Add 500 ml of full-fat milk and stir. Put the lid on the cooker and cook over medium heat until it whistles once. Turn off the heat and let the pressure release naturally.
   ▶ ≈6:24
5. 5
   Open the lid and check the carrots—they should be very soft. Return to medium-high heat and cook for 10–12 minutes while stirring constantly to reduce the milk completely.
   ▶ ≈7:49
6. 6
   Once the milk has almost completely reduced, add 100 g sugar and a pinch of cardamom powder. Stir well and cook for 2–3 more minutes until the sugar moisture evaporates and the halwa thickens slightly—keep it loose and shiny, not completely dry, or it will harden like barfi when cooled.
   ▶ ≈8:53
7. 7
   Heat 1 tbsp ghee in a small pan. Add the roughly chopped cashews and almonds and fry over low heat, stirring frequently, until they turn light golden brown.
   ▶ ≈10:02
8. 8
   When the nuts are nearly golden, add about 10 raisins and stir gently—do not overcook.
   ▶ ≈10:27
9. 9
   Pour the ghee and nut mixture into the halwa and stir well until evenly combined.
   ▶ ≈10:40
10. 10
    Let the halwa rest for a couple of minutes to soak up the ghee. Serve hot, optionally topped with vanilla ice cream or cold yogurt.
    ▶ ≈10:53