Indian Carrot Pudding (Gajar Ka Halwa)
This Indian carrot pudding, also known as gajar ka halwa, is rich, creamy, and gently sweet. Made with slow-cooked carrots, milk, ghee, and nuts, it is comforting, festive, and naturally gluten-free.
Ingredients
- 2 ½ cups about 300 gram grated carrots
- ¾ cup about 100 gram mixed nuts and raisins, chopped (cashews, almonds, pistachios, raisins)
- ½ cup about 50 gram khoya (mawa)
- 6 tablespoons sugar
- 2 tablespoons ghee
- ½ litre whole milk
Instructions
- Heat a pan over medium heat and add the ghee. Once the ghee melts, add the grated carrots. Cook the carrots for about 10 minutes, stirring often. At first, the carrots will release water. Keep cooking until all the moisture dries up and the carrots start to look glossy and smell lightly roasted.
- When the carrots are dry and fragrant, pour in the milk. Cook on medium heat for 20 to 25 minutes, stirring often. The milk will slowly reduce as it cooks, and the carrots will soften more and absorb the milk.
- Once most of the milk has cooked down and the mixture looks thick and creamy, add the sugar, chopped nuts, raisins, and khoya. Mix everything well and continue cooking for another 15 minutes. Stir frequently so the halwa does not stick to the bottom of the pan.
- When all the liquid has cooked off and the halwa looks thick and rich, turn off the heat. Transfer it to a serving bowl and garnish with extra chopped nuts if you like. You can enjoy this halwa warm, or chill it and serve cold once it sets.
Notes
- Use finely grated carrots for even cooking and a smooth texture.
- Add sugar only after the milk has mostly reduced for best results.
- Stir frequently to prevent sticking, especially once milk is added.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk.
Nutrition
Calories: 350kcal