Instant Pot Carrot Halwa

By Vegan Richa · 40 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté (or use a stovetop pressure cooker over medium heat). Add the vegan butter or oil.
2. Add the cashews and cook, stirring occasionally, until golden, about 2 minutes. Add the dates or raisins and cook for a few seconds.
3. Add the carrots, sugar, salt and almond flour or meal 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 (3 minutes over medium heat in a stovetop pressure cooker). Let the pressure release naturally, then open the lid and stir in the cardamom. Taste and add sweetness if needed.
5. Return the pot to Sauté and cook for 4 to 7 minutes, stirring often to prevent sticking, until the liquid dries out and the carrots roast. Optionally stir in 2 tsp vegan butter for a better texture. When the mixture starts to stick and looks fairly dry, press Cancel and let it sit in the hot pot for about 15 minutes, stirring once.
6. Once warm or cool, serve or refrigerate. Garnish with chopped cashews or pistachios; it can be served chilled or warm.

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

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