21 Instant Pot Indian Desserts


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!

instant pot indian dessert recipes

Indian Desserts You Can Make in an Instant Pot:

Kalakand (Milk Cake)

Instant Pot Kalakand (Indian Milk Cake)

Kaju Katli or Badam Katli

Instant Pot Badam Katli

Besan Burfi

instant pot besan burfi

Khajoor ki Mithai (Date Fudge)

khajoori ki mithai (date fudge)

Milk Burfi (Milk Fudge)

instant pot milk burfi

Lauki Burfi or Halwa

instant pot lauki burfi

Kheer (Creamy Cardamom Rice Pudding)

instant pot kheer by ashley of myheartbeets.com

2-ingredient Cheesecake (Bhapa Doi)

Instant Pot 2-ingredient Cheesecake FAQ

Gajar Halwa (Carrot Pudding)

Instant Pot Gajar Halwa - carrot pudding

Sweet Potato Halwa

instant pot sweet potato halwa

Moong Dal Halwa

instant pot moong dal halwa

Instant Pot Healthy Ladoo

instant pot healthy ladoo pinni

Atta Halwa (gluten-free option)

instant pot atta halwa (gluten free option)

Meethe Chawal (Sweet Rice)

Instant Pot Meethe Chawal

Healthy-ish Butternut Squash Halwa

instant pot butternut squash halwa by myheartbeets

Vattayappam (Steamed Rice Cake)

Instant Pot Vattayappam

Carrot Kheer

instant pot carrot kheer (carrot payasam)

Mango Cheesecake

3-ingredient Mango Cheesecake

Moong Dal Payasam (Lentil Pudding)

Instant Pot Moong Dal Payasam (Dal ki Kheer)

Lemon Cheesecake

instant pot lemon cheesecake

Aam Panna (Green Mango Drink)

Instant Pot Aam Panna (green mango drink) by myheartbeets.com

Related Recipes


Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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      • 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.

  1. 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!

  2. 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!

  3. 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!

instant pot pour and cook chicken biryani

Ashley's Secrets



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easy Indian Instant Pot cooking


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Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking