Gajar Halwa/ Carrot Pudding

 Gajar Halwa or Carrot Pudding is vibrant, delicious dessert to make especially while carrot are in the season. I have made this for a friend who has lactose reflux. So I made without using whole milk. 

 It is Vegan, Vegetarian, Celiac, Gluten Free, Dairy Free, Low Carbs dessert. Yes, it is possible!!

Ingredients:
1. Shredded Carrots - 6 Cups 
2. Almond Meal - 1 Cup
3. Almond Milk - 1 Cup
4. Sugar - 1/2 Cup
5. Saffron - 10-12 Strands
6. Cardomon - 3-4 Pods - Powdered
7. Raisins - 1/2 Cup
8. Slivered Almonds - 1/4 Cup

Optional:
1. Ghee/ Clarified Butter - 1 TBSP 

Methods:
1. Wash and peel all the carrots. I used food processor to shred the carrots. You can use packaged shredded carrots also.

2. Start instant pot in sauté mode for 3 min. Add shredded carrots to instant pot. Also add ghee if using. Keep stirring occasionally.

3. Once done, add almond milk. Set instant pot in pressure cooker mode for 5 minutes. Seal the vent.

4. Have almond meal, sugar, raisins, saffron and cardomon powder ready to be added. You can substitute brown sugar for sweetener of your choice of same quantity; honey, molasses, jaggary, agave, coconut sugar.

5. Once done, release the pressure manually by setting the knob to vent. Open the lid immediately once steam is released. Add above ingredients. Give it a good mix.

6. Start instant pot again in sauté mode for 3 min. This time keep stirring constantly. You will see sugar melts quickly and bubbles starts to form in less than a min.

7. Gajar Halwa/ Carrot Pudding is ready. This desert you can serve cold. Simply top slivered almonds right before serving. You can make this desert a day in advance or deep freeze it to be used within a month. Once thawed you must use it in a day though.