Instant Pot Fig Walnut Halwa (Anjeer Akhrot Halwa)
Jammy dried-fig halwa with walnuts and cardamom ghee, made quickly in the Instant Pot. Stovetop directions included for cooks without a pressure cooker.
Equipment
- 6-quart Instant Pot (or similar pressure cooker)
- Potato masher or immersion blender
- Silicone spatula
Ingredients
For the halwa
- 1 lb dried figs Turkish or California mission figs work well; stems removed, coarsely chopped
- 1 cup water for Instant Pot; use 2 cups water for stovetop method
- 1 cup walnuts finely chopped
- 1/2 cup shelled pistachios finely chopped
- 1/3 cup ghee or vegan butter / coconut oil
- 1 teaspoon ground cardamom
Instructions
Instant Pot
- Remove stems from figs and chop coarsely. Finely chop walnuts and pistachios; set nuts aside.
- Add chopped figs and 1 cup water to the Instant Pot liner. Close the lid, valve on Sealing, and cook on High Pressure for 5 minutes.
- Quick release pressure when the cycle ends (natural release also works).
- Open the pot and mash figs with a potato masher until mostly smooth with a few soft flecks. Pulse briefly with an immersion blender only if you want a smoother halwa.
- Stir in walnuts, pistachios, ghee, and cardamom until evenly mixed.
- Press Cancel, then Sauté on Low. Cook 5 to 10 minutes, stirring often, until the mixture pulls away from the sides and looks like thick pudding.
- Serve warm or spread into a lined dish to chill and slice later.
Stovetop (no Instant Pot)
- Combine chopped figs and 2 cups water in a heavy-bottomed pot. Partially cover and simmer on medium 20 to 25 minutes, until figs are very soft and most water is absorbed.
- Mash figs in the pot, then stir in walnuts, pistachios, ghee, and cardamom.
- Cook on low-medium, stirring frequently, 5 to 10 minutes, until thick and jammy.
Notes
Use soft, moist figs when possible; dry ring figs may need an extra 1/2 cup water during cooking.
Quick or natural pressure release both work after the 5-minute pressure cycle.
Mix light and dark figs for color; homemade ghee adds the best aroma.
Substitute almonds for walnuts or pistachios if needed (same quantity).
Optional: stir in 1 to 2 tablespoons jaggery or maple at the end if your figs are not very sweet.
Store in an airtight container in the refrigerator up to 2 weeks; freeze up to 3 months. Thaw in the fridge and rewarm gently on the stove or microwave.
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