Beetroot carrot halwa in Instant Pot step-by-step recipe with photos.
About this recipe
Beetroot carrot halwa is a delicious and healthy Indian dessert made with grated beetroot and carrots. This is a combination of carrot halwa and beetroot halwa which are very popular halwa varieties. Carrot halwa is very popular particularly in north India, while the beetroot version is lesser-known and popular in south India.
Adding both these vegetables to the halwa not only makes it healthier but also more delicious. I love the color and earthy taste that beetroot adds to this dish. Traditionally, this halwa is made by slow cooking in milk over low heat for over an hour. This easy Instant Pot version is ready in 30 minutes and gives similar results. I use very little milk in the Instant Pot version but add milk powder to add richness. This make-ahead recipe is a keeper for parties and gatherings. You can make and store it beforehand. Before serving just heat it, and garnish with chopped nuts.
Read on for ingredients, their substitute, measurements, and useful tips. Click here for my collection of Instant Pot Indian desserts.
Ingredients and substitutes
Beetroot and carrot: Freshly grated beetroot and carrots are the main ingredients. See the tips section below for measurements.
Milk: Use whole milk as it gives a richer taste to the halwa. You may replace it with low-fat milk.
Ghee: This halwa tastes best when made with ghee. Alternatively, you can use neutral-tasting oil or butter.
Milk powder: Milk powder helps thicken the halwa and also adds richness. This can be substituted with khoya (dried milk) or almond meal. You can also use a mix of all three but keep the quantity the same as mentioned in this recipe.
Sugar: I have used raw sugar. It can be replaced with jaggery or plain sugar.
Other ingredients: Cardamom powder, almonds, and pistachio. The nuts can be replaced with any nuts of your choice (cashew, walnut, etc.). You can skip the cardamom powder if you don't have access to it.
Set the Instant Pot to saute mode and add 2 tablespoons of ghee. Once it heats, add the grated beetroot and carrot (step 1).
Saute for 3-4 minutes, until the raw smell goes (steps 2,3).
Add milk and mix well. Secure the IP lid and set it to pressure cook mode for 3 minutes (steps 4,5).
Do a natural pressure release for 5 minutes, then do a quick release (step 6).
Put the IP in saute mode. Add sugar and milk powder and mix well (steps 7,8).
Saute for 5 minutes (until halwa thickens). Add the remaining ghee and saute for 2 more minutes (steps 9,10).
The ghee will be absorbed and the halwa will come together. Cancel the saute mode. Add cardamom powder, almonds, and pistachio. Mix well and serve halwa warm (steps 11,12).
I have used 7 carrots and 2 beetroots in this recipe. After peeling and grating, I had three cups (packed) each of grated beetroot and carrot (a total of 6 cups). The milk and milk powder work perfectly for this measurement.
Beetroot has a mild sweetness so I have reduced the amount of sugar. If you want a sweeter halwa, use ¾ cup sugar instead.
Use fresh and tender beetroots and carrots for this dish. Do not grate them too fine or the halwa will become mushy.
Sauteing them first in some ghee is an essential step and I highly recommend not skipping it.
Don't cut back on ghee for the best-tasting halwa.
Click here for more dessert recipes.
Always serve the halwa warm. For a delicious fusion twist, serve it hot with a scoop of vanilla ice cream.
This halwa can be stored in the refrigerator for up to five days. You can also freeze it for up to three months. Defrost the frozen halwa in the refrigerator overnight and heat it in a non-stick saucepan on low heat before serving.
Yes. You can use condensed milk instead of milk, reduce the milk powder to half and skip the sugar in this recipe. Keep in mind that the sauteing time will vary.
No. For a vegan version, replace milk with almond milk, ghee with coconut oil, and milk powder with almond meal. The measurements remain the same.
This beetroot carrot halwa is:
- very easy to make
- delicious and comforting
Beetroot Carrot Halwa in Instant Pot
- 3 cups grated carrot packed (about 6-7)
- 3 cups grated beetroot packed (2 medium)
- 1 cup whole milk
- ½ cup ghee
- ½ cup sugar
- ¾ cup milk powder
- ½ teaspoon cardamom powder
- 1 tablespoon almonds sliced
- 1 tablespoon pistachio sliced
- Set the Instant Pot to saute mode and add 2 tablespoons of ghee
- Once it heats, add the grated beetroot and carrot
- Saute for 3-4 minutes (until the raw smell goes)
- Add milk and mix well
- Secure the IP lid and set it to pressure cook mode for 3 minutes
- Do a natural pressure release for 5 minutes, then do a quick release
- Open the lid and put the IP in saute mode
- Add sugar and milk powder and mix well
- Saute for 5 minutes (until halwa thickens)
- Add the remaining ghee and saute for 2 more minutes. The ghee will be absorbed and the halwa will come together
- Cancel the saute mode. Add cardamom powder, almonds, and pistachio
- Mix well and serve warm