1TablespoonCashew NutsSplit/Broken. Skip for nut allergies
Instructions
Halwa Preparation:
Prep the carrots by washing and cutting off the tops. There is no need to peel if the carrots are fresh and organic. Use a food processor or a manual grater to shred the carrots.
Turn Instant Pot into Sauté mode. Add ghee or vegan substitute, allow it to warm up for 5-10 seconds. Add grated carrots. Sauté for a minute or two until you can smell the fragrance.
Add milk or vegan substitute and mix well. Close the IP lid and cook the carrots in milk on high pressure (vent closed) for 5 minutes. Quick release, making sure not to burn your fingers. Best to lay a kitchen towel on the steam. Open the Instant Pot.
Turn IP to Sauté mode again. Add sugar, freshly ground cardamom powder and saffron strands. Stir constantly, until the mixture thickens as the milk evaporates. At this point, the halwa should start to congeal. This usually takes 7-10 minutes. Taste, and add more sugar if needed. Make sure you are fully present, stirring frequently, to prevent the halwa from sticking to the bottom. If the heat is too high, turn off the IP for a minute and turn it on again. I do this to control the heat.
Halwa Garnishing:
Meanwhile, in a separate dish, heat some ghee or vegan substitute. Add raisins and cashew nuts (skip if you want nut free) and sauté until the cashews turn golden brown and the raisins puff up. Add to the carrot halwa, mix well.
Carrot halwa can be served warm or cold. Serve warm with a dollop of minimal ingredient, good quality ice cream.