Gajar ka Halwa (Carrot Pudding)
Gajar ka halwa consists of grated carrots that are slow cooked in milk and mixed with ghee, sugar, and cardamom to create this pudding-like dessert that's popular in India for any occasion!
Servings: 4 servings
Calories: 293kcal
Equipment
- Heavy Bottom Pot or kadhai
Ingredients
- 10 oz carrots shredded
- 1 cup whole milk
- 3 tablespoons ghee
- ½ cup whole milk powder
- ½ teaspoon ground green cardamom
- ¼ cup sugar
- almonds, pistachios, cashews, golden raisins for topping
Instructions
- Heat the ghee on a medium heat in a heavy bottom pan. Once melted, add the shredded carrots. Toss in the ghee and sauté, stirring occasionally, until slightly translucent and aromatic.
- Pour just enough milk to cover the carrots. Cover with a lid and simmer on low to medium until the carrots have softened, about 5 minutes. Mix in intervals so that the milk does not stick to the bottom.
- Once the carrots have darkened in color, slowly mix in the milk powder and sugar and simmer, stirring continuously, with the lid off which will thicken up the last of the remaining milk.
- Stir in the the ground cardamom and half of the nuts and raisins mixture towards the end of the cook time. The milk will be fully incorporated, and the carrots should be soft and darkened in color. The ghee will also separate on the edges.
- Remove the halwa from heat, and stir in the rest of the chopped almonds, pistachios, halved cashews, and golden raisins. Serve.
Video
Notes
- Don't buy pre-shredded carrots. Buy whole carrots and shred them at a small to medium size in a grater.
- Use only enough milk to cover the carrots.
