Carrot Halwa

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1. 1Step 1: Wash carrots under running water and peel them.
2. 2Step 2: Grate them in a food processor or with a hand grater.
3. 3Step 3: Dry roast nuts on a low heat until crunchy, cool and chop them. OR Alternately chop the nuts first and fry them in 1 tbsp ghee until slightly golden. Then add raisins and fry until they plump up. Remove to a plate.
4. 4Step 4: Next bring milk to a boil in a heavy bottom pot or deep pan.
5. 5Step 5: Add grated carrots and cook on a medium heat stirring often. Do not leave the pot unattended as the milk will get scorched.
6. 6Step 6: When the milk has completely evaporated add sugar and stir well. Sugar will release lot of moisture and will make the entire carrot halwa gooey.
7. 7Step 7: Cook until half of the moisture evaporates, then stir in the ghee.
8. 8Step 8: Saute the carrot halwa well in ghee until the moisture evaporates completely.
9. 9Step 9: When it is done gajar halwa turns aromatic and thickens. It will still be moist. If you overcook your halwa turns dry. Sprinkle cardamom powder.
10. 10Step 10: Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
11. 11Step 11: Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
12. 12Step 12: When it is hot fry the nuts until light golden. Then add in raisins if using. When they plump up remove to a plate.
13. 13Step 13: Then add in the carrots and saute for 2 to 3 mins stirring well.
14. 14Step 14: Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
15. 15Step 15: Secure the instant pot and position the steam release handle to sealing. Press the pressure cook (manual) button and set the timing to 3 mins.
16. 16Step 16: When the instant pot beeps and finishes, do a manual pressure release carefully.
17. 17Step 17: Stir in the sugar, ghee and cardamom powder. Press the saute button and saute until the milk evaporates completely.
18. 18Step 18: Garnish gajar halwa with chopped nuts and raisins.