OPOS Carrot Halwa Recipe | Carrot Halwa in Pressure Cooker
Traditional recipes are always special. They have this knack of teleporting you into pleasant realms - a cocoon of memories that's comforting and precious. Unfortunately for our current generations, recreating the same recollection pattern is getting harder (no) thanks to -  TIME!  We are in this unrelenting race towards limitless needs and there is only so much energy within each of us. Thus many aspects,  that used to be counted as maternal warmth by our previous generations, has been replaced by pale substitutes.  But if cooking a wholesome meal for your family is among your priorities, then today's post is all about telling you how it is doable with nary a sweat or time!
OPOS Carrot Halwa Recipe | Carrot Halwa in Pressure Cooker
The conventional method of making Gajar Ka Halwa ( untastefully translated to Carrot Pudding!) requires choosing juiciest and tender carrots. Red Delhi Carrots during Winter Season makes for an exceptionally delicious candidate for this dessert.  These are then simmered for long in Ghee, Milk and Sugar until thickened into a delicious pudding. Slow cooking definitely has its place in kitchen, but some things in my opinion, are better with limited cooking time.  Not only does it taste better and is nutritiously superior, it also gives you more time to do better things - like sitting down with a warm bowl of carrot halwa; savoring every single spoonful without an eye on the clock. This is where OPOS® Cooking comes to your rescue. Ever since I have made its acquaintance, it has greatly improved my culinary experience!
OPOS Carrot Halwa Recipe | Carrot Halwa in Pressure Cooker
This week I had a beautiful bunch of Red Carrots straight from my local farm.  The very sight of which, compelled me to make some Gajar Ka Halwa,  for nostalgia but more for posterity. My plan is to expand my little guy's dessert repertoire that's pretty much limited to phoren chocolate chip cookies, candies and cakes! It takes 10 minutes (max) of cooking time with minimal prep (that depends on how fast you can grate your carrots ;)) Let's get to our recipe, shall we?
  • Cook time:
  • Prep time:
  • Serves: 2-3 people
  • Yields: Around 1 cup
  • 2 cups (250 grams) grated Carrots, see Tips
  • 2/3 cup (145 grams) Cane Sugar, or as needed - See Tip 2 for more details
  • 1 tbsp Ghee
  • 2 tbsp Non Fat Dry Milk Powder (unsweetened)
  • 1/4 tsp Cardamom powder
  • Roasted Cashews
  • Pistachio Nuts for garnish
  • Substitute Carrots with Beets/Winter melons/ Squash
  • Substitute Sugar with Jaggery or your favorite sweetener
  • Replace Milk powder with Khoya/ Condensed milk/ Paneer
  • Replace water with milk
1. Carrots: As already mentioned in the post, Red Carrots that are tender and in season make for the best ones to use. But regular orange (why, even purple/black) carrots can also be substituted. Just make sure they are not tough/old and fibrous.

2. Sugar: The original recipe calls for 1 cup (200 grams) of white sugar. Our tolerance for sweets is quite low and hence I have reduced the amount to 2/3 cup which amounts to roughly 145 grams. I also use Organic Blond variety of sugar. It still is pretty on the sweeter side for us. I might experiment with 130 grams next time around.
1. Please follow the recipe EXACTLY as stated for the first few times.  Standardize your pressure cooker before starting the recipe if you have not done so earlier. This is done to ensure that the timings work the same way as it works for OPOS recipes.  Take a 2L pressure cooker. Add 3 tbsp water to it.
2. Add grated carrots next. I used the smallest hole in my grater for a creamier texture.  But you can use the bigger holes as well.
3. Follow it up with sugar. Like I mention in the tips section, 1 cup is used in the original recipe. I have cut it down to 2/3 cup (which is still sweet in my opinion).
4. Then comes 1 tbsp Ghee. I might have added a tsp or 2 more ;)
5. Top that with the unsweetened milk powder.
6. Close the lid with weight on. Heat on high. The flame should cover the bottom of the cooker.  Make sure it does not extend to the sides. Will cause the handles to burn.  Set Timer to 10 minutes. The cooking time can be anywhere from 6-10 minutes. Make sure not to extend 10 minutes.
7. Stay nearby. Within few minutes there should be a pressure build up. If there isn't, check to see if there is steam escaping by the sides.That means your gasket needs changing! The number of whistles DOES NOT MATTER in this recipe since it will depend on the amount of moisture in your carrots. More the moisture, more the number of whistles. Keep a lookout for a burning smell. If you get it, switch off heat, manually release pressure and mix the contents. 99.99% cases the food is still not burnt when you start getting a faint burning smell. Hence it is crucial to stand by to avoid burning and wasting food.
8. I have tried this exact recipe at least 6-7 times and I have cooked it till 10 minutes mark with varying number of  whistles (12-18). Your whistles can be much more. Don't worry about that. Just use 10 minute mark and your nose as a guideline. Switch off the heat once the time is up.  Manually release the pressure.

Caution: So depending on the ingredients, yours might be done before the 10 minute mark. That's when the faint burning smell will start. If it does, switch off the heat, release pressure and proceed with the following.
9. This is how it looks upon opening.
10. Give it a good mix,
11. until well combined. No burning or sticking. Mine is of perfect consistency. But if yours is too watery - cook for few more minutes in open cooker until it thickens. If you think it has become very hard, next time try reducing the cooking time by a minute or two. The kind of carrots used dictate the cooking time. Garnish with nuts of your choice.
The only downside to this recipe and method is the fact that making carrot halwa is now a child's play! It might tempt you to make it often :) For something that takes roughly anywhere from 6-12 minutes, it is extremely delicious and addictive with a creamy texture and a deep flavor. Serve it warm or cold; on its own or with a side of Vanilla Icecream.
OPOS Carrot Halwa Recipe | Carrot Halwa in Pressure Cooker

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By Tina on Feb 12, 2018

I don't have a pressure cooker. How can I make this on stove top? Thanks

Please refer to my old post for Carrot Halwa. --DK