Carrot Halwa in Instant Pot

By Vegan Richa · 40 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté (or use a stovetop pressure cooker over medium heat) and add the vegan butter or oil.
2. Add the cashews and toast them until golden, about 2 minutes, stirring now and then. Add the dates or raisins and cook for a few seconds.
3. Add the carrots, sugar, salt and almond flour and mix well. Cook for 2 to 3 minutes. Stir in the non-dairy milk.
4. Close the lid and pressure cook on high for 6 to 7 minutes (about 3 minutes over medium heat on a stovetop cooker). Let the pressure release naturally.
5. Open the lid and stir in the cardamom. Taste and add sugar if needed.
6. Return the pot to Sauté and cook the mixture for 4 to 7 minutes, stirring often to prevent sticking, until it is roasted and the liquid has dried out. Optionally stir in 2 tsp vegan butter for texture.
7. Once the mixture starts to stick and looks fairly dry, press Cancel and leave it in the hot pot for about 15 minutes, stirring once.
8. Serve warm or chilled, or refrigerate. Garnish with chopped cashews or pistachios.

Summarized from Vegan Richa's video. Watch it for the details.

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