Indian Carrot Pudding

Indian Carrot Pudding (Gajar ka Halwa)

Gajar ka Halwa is a classic Indian dessert made from slow-cooked grated carrots, milk, and ghee, flavored with cardamom and topped with toasted nuts. Its rich, creamy texture and naturally sweet flavor make it a comforting treat, perfect for festive occasions or a cozy evening dessert.

Ingredients:

• 4 cups (946g) grated red or orange carrots (use a food processor or box grater)
• 4 cups (946ml) whole milk
• 1 cup (237g) sugar
• 2 tbsp (30 ml) plus 1 tbsp (15 ml) ghee
• 1 tsp (1 ml) cardamom powder
• 2 tbsp (30 ml) chopped cashews
• 2 tbsp (30 ml) chopped almonds
• Pinch of salt

Method:

Add the carrots to a heavy bottomed skillet over medium-high heat and cook, stirring regularly, for 5 minutes.

Add the milk and continue to cook, stirring occasionally, until the milk reaches a boil. Lower the heat to a simmer and continue to cook, stirring regularly and scraping the bottom and sides of the skillet to ensure that the milk does not stick and burn. Continue cooking until most of liquid is gone, about 35 minutes – the carrots will be covered with milk solids.

Add the sugar and stir to combine. The sugar will melt into a liquid – continue cooking and stirring regularly until this has been absorbed the carrots, about 5 minutes.

Add the cardamom and 2 tbsp (30 ml) of ghee and stir to combine. Continue cooking and stirring until the ghee is absorbed, about 2 minutes.

Add the remaining 1 tbsp (15 ml) of ghee to a pan set over medium heat. Once the ghee has melted, add the chopped cashews and almonds and cook, stirring regularly, until the nuts are lightly browned. Remove the nuts from the pan and season with salt.

Serve the Halwa topped with cooked chopped nuts.