1.5cupswhole milk or less for juicy carrotsor full-fat canned coconut milk if dairy-free/vegan
1.5cupsugar or adjust to your preference
¾cupgheeor coconut oil if dairy-free/vegan
½cupGolden Raisinsoptional
½teaspoonground cardamom
3-4Drops Rose essence if available
Few strands of SaffronKesar-optional
Chopped pistachios or other nutgarnish
Instructions
Add the carrots, raisins if adding, and milk to the inner pot of electric cooker.
Secure the lid, close the pressure valve and cook for 2 minutes manually cook time setting at high pressure.
Open the valve to quick release any remaining pressure.
Press sauté mode/function on your electric cooker and add the sugar and saffron. Wait to add sugar if there is lot of liquid in carrots. Once the liquid evaporates, add sugar.
Once sugar is added, halwa release liquid again or I should say sugar starts becoming syrup.
Stir for 6-7 minutes, or until most of the liquid has reduced. Then, add the ghee and stir-fry the carrots for another 6-7 minutes, or until the carrots become dry and the ghee separates from the mixture. The carrots should look dark orange/reddish in color. Halwa shines as well.
Add the cardamom, rose essence, mix well, then garnish with chopped nuts.