Quick Indian Halwa Recipes in Pressure Cooker Video Recipe by Bhavna

I'm often asked for help in converting conventional and slow cooker recipes to quick pressure cooker recipes.
So through this video, you can learn three easy and yummy Indian desserts.
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Recipe Ingredients:
Carrot Halwa
Carrots 4 Medium, peeled, washed, shredded
Ghee 3 Tablespoon
Milk powder 1⁄2 Cup (8 tbs)
Sugar 1⁄4 Cup (4 tbs)
Cardamom powder 1⁄4 Teaspoon
Saffron 1 Pinch
FOR GARNISHING
Almonds 1 Tablespoon, slivered (Optional)
Pistachios 1 Tablespoon, slivered (Optional)
Cashews 1 Tablespoon (Optional)
Raisins 1 Tablespoon (Optional)
Dudhi Halwa Recipe
Ghee 1 Tablespoon
Cashews/Nuts 1 Teaspoon (Optional)
Raisins 1 Teaspoon (Optional)
Bottle gourd 5 Cup (80 tbs), shredded (Remove the skin and seeds before shredding)
Milk 1 Cup (16 tbs) (Low fat milk may also be used)
Green food color 3 Drop (Optional)
Dry milk powder 1 Cup (16 tbs) (Fat free dry milk powder used)
Pistachio powder 1 Tablespoon
Sugar 1 Cup (16 tbs) (Use as per your taste)
Cardamom powder 1 Pinch (Use according to your taste)
Direction:
GETTING READY
1. Shred 5 cups of bottle gourd (after removing the skin and seeds).
2. Squeeze out all the water from it after shredding.
MAKING
3. Heat up a pressure cooker and add ghee, let it melt. At this point add cashews and raisins (if using) and saute them.
4. Add the shredded bottle gourd and stir a little to coat with the melted ghee. Saute for about 4 minutes.
5. Add milk and green food color (if using) and stir a little. Cover the pressure cooker and cook till you hear 3 to 4 whistles of pressure release.
6. Once the dudhi (bottle gourd) is cooked, let the pressure cooker cool before you open it. Open the cooker and keep it on a medium - low heat, add the dry milk powder and pistachio powder. Stir well.
7. Once all the liquid has evaporated, add the sugar. Keep stirring till the sugar forms the syrup and is bubbling.
8. Continue to cook for about 5 to 6 minutes till it thickens and the ghee separates. Then, turn off the stove.
9. Add cardamom powder and stir well. Allow the mixture to cool. As it cools, it will thicken further.
SERVING
10. Serve warm as it is or with vanilla ice-cream.
TIPS
The halwa can be cooked a little more until it thickens further and then it could be cut into pieces and served.
The halwa may be refrigerated as well before serving.
The dudhi halwa may be garnished with slivered almonds and cashews along with a few raisins.
3.) Lapsi Bulgar Halwa
Ghee 1⁄2 Cup (8 tbs)
Cloves 5 Small
Cinnamon 3 Small
Bulgar wheat 1⁄2 Cup (8 tbs) (Lapsi)
Water 2 Cup (32 tbs)
Cashew nuts 10 Gram
Raisins 10 Gram
Kesar 5 Gram
Sugar 1⁄3 Cup (5.33 tbs)
Almonds 1⁄4 Cup (4 tbs), slivered
Cardamom powder 1 Teaspoon
Directions
MAKING
1. In a pressure cooker on medium heat, melt ghee, add cloves and cinnamon. Stir in the lapsi and roast it on a low to medium heat until golden brown.
2. Once it is golden brown, pour water, add cashew nuts, raisins, kesar and mix well. Cover the cooker with the lid and cook the lapsi for about 10 whistles. Once done, remove the cooker and set it aside to let the pressure come down within the cooker.
3. Once the pressure comes down the cooker, open it and fluff the lapsi with a spoon. Stir in the sugar and mix well. Turn on the heat to medium and cook for 25 minutes or until the sugar melts and the ghee separates from the lapsi making the mixture thick.
4. Once the ghee separates from the lapsi and the lapsi is thick, switch off the heat and get ready to serve.
SERVING
5. Serve the lapsi hot in a serving bowl garnished with some almonds and cardamom powder.