Name: Fig And Walnut Halwa
Prep time: 10 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 lb turkish figs, (dried, stemmed and coarsely chopped); 1 cup Water; 1 cup walnuts (finely chopped); 1/2 cup shelled pistachios (finely chopped); 1/3 cup ghee; 1 tsp cardamom (ground)

Fig And Walnut Halwa

By :The Essential Indian Instant Pot Cookbook by Archana Mundhe

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!

Course

Dessert

Cuisine

Indian

Difficulty

Easy

Browse Category

Dessert

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cardamom, Fig, Pistachios

Prep Time

10 minutes

Cook Time

20 minutes

Servings

6 servings

Ingredients

1 lb turkish figs, dried, stemmed and coarsely chopped
1 cup Water
1 cup walnuts finely chopped
1/2 cup shelled pistachios finely chopped
1/3 cup ghee
1 tsp cardamom ground

Course

Dessert

Cuisine

Indian

Difficulty

Easy

Browse Category

Dessert

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cardamom, Fig, Pistachios

Prep Time

10 minutes

Cook Time

20 minutes

Servings

6 servings

Ingredients

1 lb turkish figs, dried, stemmed and coarsely chopped
1 cup Water
1 cup walnuts finely chopped
1/2 cup shelled pistachios finely chopped
1/3 cup ghee
1 tsp cardamom ground

Instructions

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.

The Essential Indian Instant Pot Cookbook by Archana Mundhe

This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.

The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.

ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.