Dairy Free Desserts

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Cardamom Halva Slow Cooker

Cardamom Halva Slow Cooker


Serves 4

Active Time 10 minutes

Pressure/Manual (High) Natural/Quick Release

  • ½ cup Ghee, melted, plus more for greasing
  • 3 or 4 saffron threads
  • 1 teaspoon sugar
  • ½ cup farina (Cream of Wheat)
  • ½ cup sugar
  • 1 teaspoon ground cardamom
  • 2¼ cups water
  • golden or dark raisins, for serving


  1. Grease a 6 x 4-inch baking pan with ghee
  2. Use a mortar and pestle to grind together the saffron and the 1 teaspoon sugar
  3. In a small bowl, stir together the saffron-sugar mixture, farina, the ½ cup sugar, and the cardamom
  4. Add ¾ cup of the water and the melted ghee
  5. Stir to combine
  6. Pour the mixture into the prepared pan
  7. Cover the pan with aluminum foil
  8. Pour the remaining 1½ cups water into the Instant Pot
  9. Place a steamer rack in the pot
  10. Place the pan on the rack
  11. Secure the lid on the pot
  12. Close the pressure-release valve
  13. Select MANUAL and set the pot at HIGH pressure for 5 minutes
  14. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure
  15. Using silicone oven mitts, remove the inner pot from the Instant Pot
  16. Use a fork or spoon to fluff and stir the halva to evenly distribute the cardamom and saffron
  17. As you stir, you’ll see the grains start to separate and the halva will take on a yellow-orange tinge from the saffron
  18. When the halva has been broken up and the spices are mixed in, it is ready to serve
  19. Serve topped with raisins

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