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4.84 from 6 votes

Carrot Makhana Kheer - Instant Pot

A delicious, creamy and healthy pudding with shredded carrots and fox nuts!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 245kcal
Author: Archana Mundhe

Ingredients

  • 2 tablespoons ghee divided use coconut oil for vegan
  • 2 cups makhana
  • ⅓ cup whole cashews
  • 2 carrots peeled and shredded, about 2 cups
  • 2 cups low fat milk almond or coconut milk for vegan
  • ½ teaspoon cardamom powder
  • 1 pinch saffron
  • ¼ cup sugar

Instructions

  • Turn Instant Pot to Sauté(more) mode and heat half of the ghee.
  • Add makhana's and roast for about 5 minutes or until they turn light golden brown. Take the roasted makhana out and allow them to cool. Reserve half cup of makhane for garnish. Crush the remaining roasted makhana coarse by pulsing then in the food processor for 1-2 times.
  • Add remaining ghee or oil and cashews. Roast the cashews for 2-3 minutes. Take the cashews out and save them for garnishing.
  • Add shredded carrots and sauté them in the ghee or oil for a minute.
  • Add the crushed makhana to the Instant Pot.
  • Add milk, cardamom powder, saffron and sugar. Give a quick Stir.
  • Close Instant Pot with pressure valve to sealing. Set Instant Pot to Pressure Cook/Manual(Low Pressure) for 10 minutes.
  • Open the lid after 10 minute natural pressure release.
  • Stir in the roasted cashews. Garnish with reserved makhana. Serve warm or chilled.

Video

Notes

Few options - 
Double up on the makhana, add 1-2 tablespoons of chopped nuts and you have perfect fasting food.
Skip Makhana, add 1-2 tablespoons of chopped nuts and you have a delicious carrot kheer.

Nutrition

Calories: 245kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 78mg | Potassium: 333mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5215IU | Vitamin C: 2.1mg | Calcium: 156mg | Iron: 0.8mg
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