FIG AND WALNUT HALWA
SERVES 6 PREP: 10 minutes COOK: 20 minutes TOTAL: 30 minutes
Picture sitting in front of a fireplace with a glass of wine and a bowl of hot, rich, gooey halwa. This buttery and dense pudding, which has the natural sweetness and texture of fig coupled with the buttery bite of wholesome walnuts, makes for a luxurious treat. Take it to the next level with a scoop of vanilla ice cream!
1 pound dried Turkish figs, stemmed and coarsely chopped
1 cup water
1 cup walnuts, finely chopped
½ cup shelled pistachios, finely chopped
⅓ cup ghee
1 teaspoon ground cardamom
Combine the figs and water in the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and coarsely mash the figs with a potato masher or wooden spatula. Add the walnuts, pistachios, ghee, and cardamom and stir together. Press the Cancel button to reset the cooking program, then select the low Sauté setting and cook the halwa, stirring frequently, until it thickens to a pudding-like consistency, about 10 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the halwa into bowls and serve.
SWEET COCONUT RICE
Narali Bhath
SERVES 4 TO 6 PREP: 5 minutes COOK: 20 minutes TOTAL: 25 minutes
This traditional Maharashtrian rice dish with fresh coconut is usually cooked on Raksha Bandhan, a festival to celebrate the love and the lifetime bond of sisters and brothers. The lightly sweetened rice has a tropical coconut flavor and aromas of cloves sautéed in ghee. I frequently pair this sweet rice with Mumbai Paav Bhaji (this page) for a complete meal with family and friends.
1 tablespoon ghee
1 cup basmati rice
6 cloves
2 cups water
½ teaspoon kosher salt
1 cup fresh or thawed frozen shredded coconut
½ cup sugar
2 tablespoon raisins
1 teaspoon saffron
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the rice and cloves and sauté until aromatic, 1 to 2 minutes. Add the water and salt and stir to combine. Scrape down the sides of the pot to make sure all the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and fold in the coconut, sugar, raisins, and saffron. Press the Cancel button to reset the cooking program, then select the low Sauté setting, cover with a glass lid (or other nonlocking lid that fits), and cook until all of the sugar has melted into the rice, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the rice into bowls and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
SWEET RICE AND LENTIL PORRIDGE
Pongal
SERVES 4 PREP: 5 minutes COOK: 40 minutes TOTAL: 45 minutes
Sakkarai, or “sweet pongal,” is cooked in South Indian temples as prasadam, an offering made to a deity. It is also made to celebrate the four-day Thai Pongal, a harvest festival dedicated to the Sun God. The Tamil word pongal means “overflowing,” signifying abundance and prosperity. The deep flavor of jaggery, a generous amount of rich ghee, and creamy cashews come together to form the authentic flavors of this rice- and-lentil treat.
4 tablespoons ghee
2 tablespoons raw cashews, coarsely chopped
2 tablespoons raisins
¼ cup moong daal
½ cup short-grain white rice
1½ cups water
¾ cup whole or low fat milk
¾ to 1 cup jaggery, in small pieces, mixed with 2 tablespoons water (see Note)
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg (optional)
¼ teaspoon saffron
Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and raisins and sauté until the cashews turn golden brown and the raisins start to plump up, 2 to 3 minutes. Transfer the cashews and raisins to a small bowl and set aside.
Add the moong daal to the now-empty Instant Pot and sauté until toasted, about 1 minute. Add the rice, pour in the water and milk, and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the jaggery-water mixture. Press the Cancel button to reset the cooking program, then select the high Sauté mode and cook, stirring, until the jaggery melts, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Stir in the remaining 3 tablespoons ghee, the cardamom, nutmeg, and saffron, followed by the reserved cashews and raisins.
Spoon the porridge into bowls and serve.
NOTE
Use ¾ cup jaggery for a less sweet dish and 1 cup for a sweeter dish.
CARROT PUDDING WITH CARDAMOM AND SAFFRON
Gajar Ka Halwa
SERVES 4 TO 6 PREP: 20 minutes COOK: 25 minutes TOTAL: 45 minutes
This dessert has long been immortalized in Bollywood movies as a sweet dish for every conceivable celebration—from the homecoming of a long-lost son to a daughter landing her first job in corporate India. It is enjoyed year-round, served warm during the cold, wintery nights or chilled with a scoop of ice cream on long and sultry Indian summer evenings. The condensed milk in this recipe adds a fudge-like texture, making this a perfect treat for the entire family.
10 carrots (about 6 cups), peeled and grated
½ cup low-fat milk
2 tablespoons ghee
¾ cup sweetened condensed milk (see Note)
2 teaspoons ground cardamom
2 tablespoons raisins
½ teaspoon saffron
2 tablespoon sliced almonds or shelled pistachios
Combine the carrots, low-fat milk, and ghee in the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the condensed milk, cardamom, raisins, and saffron. Press the Cancel button to reset the cooking program, then select the high Sauté setting and cook until most of the liquid evaporates, about 5 minutes. Press the Cancel button to turn off the Instant Pot. The halwa will continue to thicken as it cools.
Spoon the pudding into bowls, sprinkle with the almonds, and serve.
NOTE
In India, khoya, a dried milk product is used more commonly than condensed milk in this recipe, and ricotta cheese or dry milk powder can work as well. Stir together ½ cup sugar and ½ cup khoya, ricotta, or dry milk powder to use in place of the condensed milk.
CRACKED WHEAT HALWA WITH JAGGERY AND GHEE
Lapsi
SERVES 4 TO 6 PREP: 5 minutes COOK: 50 minutes TOTAL: 55 minutes
Made on auspicious occasions, lapsi is a popular delicacy in Gujarat, Maharashtra, and Rajasthan. Made with daliya, or “cracked wheat,” this ghee-laced halwa with creamy pudding-like texture has deep, rich flavors and golden color from jaggery. Saffron and cardamom add a delicate floral aroma to this thick pudding. Cooking lapsi at low pressure followed by a natural pressure release allows it to maintain a light and grainy texture while infusing all the flavors of the spices.
2 tablespoons ghee
1 cup coarse cracked wheat
3½ cups water
1 cup grated jaggery or brown sugar
1 tablespoon dried shredded unsweetened coconut
1 teaspoon ground cardamom
½ teaspoon saffron
1 tablespoon raisins
1 tablespoon sliced almonds
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cracked wheat and sauté, stirring frequently, until toasted, about 5 minutes. Add the water, jaggery, coconut, cardamom, and saffron and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 20 minutes at low pressure.
Let the pressure release naturally; this will take about 15 minutes. Open the pot.
Spoon the halwa into bowls, sprinkle with the raisins and almonds, and serve.
CRACKED WHEAT AND MOONG DAAL PUDDING
Kheer
SERVES 6 PREP: 10 minutes COOK: 50 minutes TOTAL: 1 hour
This twist on rice kheer is luscious and lightly sweetened, using rice, wheat, and lentils for a toothsome dessert. Cooking kheer using the porridge setting makes this recipe hands-free. You can start making this kheer just before your dinner guests arrive, and it will be perfectly cooked in time for dessert. This is delicious hot or chilled.
1 tablespoon ghee
¼ cup coarse cracked wheat
2 tablespoons moong daal
2 tablespoons short-grain white rice
3 cups low-fat milk
2 cups water
⅓ cup sugar, plus 2 tablespoons (optional)
2 tablespoons coarsely chopped almonds and walnuts
1 tablespoon unsweetened shredded dried coconut (optional)
1 teaspoon ground cardamom
½ teaspoon saffron
Select the normal Sauté setting on the Instant Pot and heat the ghee. Add the cracked wheat, moong daal, and rice and sauté until the grains and lentils release their nutty aromas, 2 to 3 minutes. Add 2 cups of the milk, the water, the ⅓ cup sugar, nuts, coconut, cardamom, and saffron and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally; this will take about 15 minutes. Open the pot and stir in as much of the remaining 1 cup milk as needed to thin the kheer to your preferred consistency, then stir in the remaining 2 tablespoons sugar.
Ladle the kheer into bowls and serve.
PISTACHIO BREAD PUDDING
SERVES 6 PREP: 10 minutes COOK: 45 minutes TOTAL: 55 minutes
Steaming bread pudding in the Instant Pot keeps it incredibly moist, compared with baking it in the oven. It’s an ideal pressure cooker recipe! The saffron and pistachios offer a subtle flavor, while condensed milk provides a hint of sweetness. This is the perfect addition to any brunch. Be sure to use a deep bowl—at least 4 inches—to accommodate the bread pudding.
1 cup low-fat milk
½ teaspoon saffron
1½ teaspoons unsalted butter, at room temperature, plus 1½ tablespoons, cut into small pieces
12 ounces brioche bread, cut into seven 1-inch slices
2 large eggs
¾ cup condensed milk
1 teaspoon ground cardamom
2 tablespoons shelled pistachios, coarsely chopped
In a small microwave-safe bowl, heat 2 tablespoons of the milk on high in the microwave for 20 seconds. Add the saffron and set aside to bloom.
While the saffron blooms, pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. Grease a deep, round 7-inch oven-safe glass bowl with the 1½ teaspoons butter. Set aside. Cut each slice of brioche into six pieces.
In a bowl, whisk together the eggs, condensed milk, cardamom, and the bloomed saffron with the milk. Add the bread pieces to the custard and gently stir to evenly coat.
Layer the soaked bread pieces in the prepared bowl and pour any remaining unabsorbed custard over the top. Sprinkle with the pistachios and dot with the remaining 1½ tablespoons butter.
Cover the bowl loosely with aluminum foil and place on the rack in the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the bowl and remove the foil.
Spoon the pudding into bowls and serve.
NOTE
To make this pudding using a stainless-steel bowl or a cake pan, reduce the cooking time to 20 minutes at high pressure.
MANGO CHEESECAKE
SERVES 6 TO 8 PREP: 30 minutes COOK: 1 hour TOTAL: 8 hours, 30 minutes
The shortest but most anticipated season in India is definitely mango season. Although there are many varieties of mangoes, Alphonso mangoes are treated like royalty. They have notes of pineapple, peach, orange, and even a little bit of honey and can be served in many different ways. Alphonso mango pulp is available canned. I sometimes serve the pulp in a bowl with a hot paratha for dipping; other times I make mango ice cream. Of course, here we have added it to creamy, tangy cream cheese for a heavenly cheesecake!
CRUST
7 sheets graham crackers (4 crackers per sheet), crushed
2 tablespoons unsalted butter, melted
FILLING
1 pound cream cheese, at room temperature
½ cup mango pulp, plus 1½ teaspoons
½ cup sugar
2 teaspoons all-purpose flour
2 large eggs plus 1 egg yolk, at room temperature
Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
To prepare the crust: In a food processor, pulse the graham crackers a few times, until small crumbs form. Add the melted butter and pulse until just combined. Pour the graham cracker mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
To prepare the filling: Wipe the food processor bowl and blade clean with a paper towel to remove any crumbs. Add the cream cheese, the ½ cup mango pulp, the sugar, and flour and pulse until smooth, a few seconds; do not overmix. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Again, be careful not to overmix. Gently stir the filling with a rubber spatula until well combined.
Pour the filling into the frozen crust. Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. Drizzle with the remaining 1½ teaspoons mango pulp and gently swirl through the batter with a wooden skewer; be sure to burst any air bubbles. Cover the top of the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the rack in the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure.
Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cheesecake with another paper towel. Do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools.
Let the cheesecake cool on the counter for about 1 hour.
To remove the cheesecake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cheesecake to a platter. Refrigerate for at least 6 hours and up to 5 days.
Cut into wedges and serve cold.
ROSE MILK CAKE
SERVES 6 TO 8 PREP: 10 minutes COOK: 60 minutes TOTAL: 6 hours, 10 minutes
Infused with rose essence, this milk cake transports me back to my grandmother’s rose garden where I enjoyed my favorite rose-flavored kharvas, or steamed cake. Her cake was made with fresh milk directly from the farm. My updated version is made with ricotta cheese and steamed to a lush and creamy consistency with light golden edges.
1 (15-ounce) container full-fat ricotta cheese
½ cup sugar
2 teaspoons all-purpose flour
1 teaspoon ground cardamom
1 teaspoon rose essence
3 large eggs, at room temperature
2 or 3 drops red natural food coloring (optional)
Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. Line the bottom of a 7-inch cake pan with a removeable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
In a large bowl, stir together the ricotta, sugar, flour, cardamom, and rose essence until well combined. Add the eggs, one at a time, and stir after each addition until just combined. Pour the batter into the prepared pan. Add the food coloring and gently swirl through the batter with a toothpick. Cover the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the rack in the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 40 minutes at high pressure.
Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cake with another paper towel.
Let the cake cool on the counter for about 1 hour (the cake will continue to cook as it cools).
To remove the cake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cake to a platter. Refrigerate for at least 4 hours and up to 5 days.
Cut into wedges and serve cold.