The Instant Pot makes it so easy to whip up delicious desserts, especially Indian desserts!
Take kheer for example – forget spending hours watching it cook on the stovetop, make it in minutes in your pressure cooker! Or try my 2-ingredient cheesecake (my take on bhapa doi) which is (dangerously) easy to make.
You’re going to love all of the desserts on this list. Be sure to check back often as I’ll update it whenever I come up with a new Indian dessert recipe!
Indian Desserts You Can Make in an Instant Pot:
Kalakand (Milk Cake)
Kaju Katli or Badam Katli
Besan Burfi
Khajoor ki Mithai (Date Fudge)
Milk Burfi (Milk Fudge)
Lauki Burfi or Halwa
Kheer (Creamy Cardamom Rice Pudding)
2-ingredient Cheesecake (Bhapa Doi)
Gajar Halwa (Carrot Pudding)
Sweet Potato Halwa
Moong Dal Halwa
Instant Pot Healthy Ladoo
Atta Halwa (gluten-free option)
Meethe Chawal (Sweet Rice)
Healthy-ish Butternut Squash Halwa
Vattayappam (Steamed Rice Cake)
Carrot Kheer
Mango Cheesecake
Moong Dal Payasam (Lentil Pudding)
Lemon Cheesecake
Aam Panna (Green Mango Drink)
Josie says
Will these recipes work in a regular pressure cooker?
My Heart Beets says
Hi Josie, I’ve only tested these recipes in an instant pot – I’m not sure if they’d work in a stovetop pressure cooker.
Josie says
Ok, I’ll experiment…I recently made your goat pepper fry recipe in pressure cooker and it tasted so much like version from our local favorite restaurant! I may cave in and get the insta pot in the coming months. Just trying to decipher if I’ll make enough use of it. Thanks so much for sharing your recipes and meal ideas.
My Heart Beets says
Josie, I’m so glad you liked the goat pepper fry! If you cook a lot then I’m sure you’ll make good use of the instant pot – I gave one to my mom a few years ago and she hasn’t used her stovetop cooker since 🙂 But
Kalyani Bezwada says
I tried in prestige pressure pan with the same method Ashley suggested. It worked well. Just the same way we do in INSTAPOT. I made mango cheesecake and also Peanut butter barfi. They both came out so well.
Ashley - My Heart Beets says
Kalyani, that’s so great to hear! Thanks for letting me know how those turned out 🙂
Kamala Raghunath says
Ashley, I love your Mithai recipes. The Kalakand was a huge success. For burfis, the sugar to water ratio is 1:1/3 for 11 minutes QR. Can I use the same ratio and time for making Tilgud wadi (adding a coarsely ground mixture of sesame seeds, peanuts and dry coconut to the sugar syrup). Do you think 11 minutes will be sufficient? Want to make this for Makar Shankranthi. Thanks!
My Heart Beets says
Hi Kamala, I’m sorry for the late reply – I’ve actually been testing this and was hoping to reply with good news, but unfortunately, I haven’t been able to figure it out just yet. The same cook time hasn’t worked for me, but if you experiment, please let me know how it goes!
Thulasi says
Hi Ashley,
Can any of these desserts be made in a slow cooker? There are just too many gadgets in my kitchen right now, and adding an instant pot would be easier and faster but that would leave my slow cooker behind! I see there are plenty of other dishes cooked in instant pot on your blog, never tried them in a slow cooker before though. Any suggestions are welcome 🙂 Thanks heaps!
My Heart Beets says
Hi Thulasi, I haven’t tried so I can’t say for sure, sorry! I will say, I eventually got rid of my slow cooker after using my instant pot – it’s a great purchase, especially if you do a lot of Indian cooking. You can certainly try to adapt recipes though – if you do, please let us know how it goes 🙂
Thulasi says
Hi Ashley!
So I tried it last night in my slow cooker. It worked! I adjusted the rice quantity to 1/2 cup rice instead of 1/4. Followed by 3 cups milk. I put it on the low setting overnight. Woke up and it was nicely cooked but pretty thick. So had to dump it in a pot on the stove, added a bit more milk to make it slightly runny and added in the extras (sugar, cardamon, etc). I think next time, will just follow your measurements and reduce the hours. This way I can skip the extra step of using the stovetop. It taste yum!
Gonna try your other instant pot recipes in my slow cooker. See how it turns out!
My Heart Beets says
Thulasi, thanks for letting me know how it turned out in the slow cooker 🙂 I can’t wait to hear what you think of other recipes you try – let me know how they go!
Dharitri Pradhan says
Hi can you plz mention the brand name of mango pulp used for mango cheese cake like Greek yogurt you mentioned, that ll be great help.
My Heart Beets says
Yes, I actually link to the exact brand I recommend – it’s one without extra sugar added. The name of the brand is 24 Mantra Organic Mango Pulp and you can find it in some Indian stores or online on amazon. Hope that helps!