Gajar ka Halwa also referred as Indian Carrot Pudding (in the west) is one of the most popular Indian Desserts. A winter delicacy which is rich, creamy and absolutely delicious.
What is Indian Carrot Pudding?
Its a dessert made with carrots, sugar, milk, nuts, ghee and cardamom. A quintessential winter dessert in North India.
It is also one of the most popular desserts served in Indian restaurants around the globe.
Traditional way of cooking Indian Carrot Pudding takes time and patience as the milk is reduced till it thickens and then cooked with carrot and sugar. I am sharing an easy version which uses less milk. If you are looking for pressure cooker method, do check my Instant Pot Carrot Halwa.
Ingredients:
Carrots: Traditionally red carrots are used. As they are hard to find in US, I am making it with orange carrots. Pick carrots which are thin.
Sugar: granulated white sugar ( I am using organic)
Milk: use whole milk for a rich tasting halwa
Ghee: for flavor, do not use butter.
Cardamom: use the pods and freshly grind them in a mortar for best aroma
Nuts: using cashews, pistachio and almonds.
How to make Indian Carrot Pudding ( Gajar Halwa)
Peel and grate the carrot using the large side of the grater. Measure 5 cups of the grated carrot, packed.
To a deep pan melt one tablespoon of ghee and add the grated carrots. Sautee them for 7 minutes in medium flame, stirring often.
Add 2.5 cups of whole milk and mix it well.
Cook for 12-15 minutes stirring often till most of the milk is reduced.
Add ⅓ cup sugar, you can add upto ½ cup sugar if you like the halwa really sweet. Cook for couple more minutes till halwa thickens slightly.
In a pan add a tablespoon of ghee and fry cashew and almonds until they turn golden brown.
Add 1 tablespoon of ghee, crushed cardamom and some of the fried nuts to the halwa.
Keep the halwa consistency slightly moist as it will thicken as it cools.
Top the halwa with the rest of the nuts and few pistachio and enjoy warm.
Tips & Notes:
Use thin carrots for best taste and flavor.
Use whole milk for rich tasting halwa.
Stir the halwa often to avoid burnt bottom.
Frequently Asked Questions:
Yes you can add about ⅓ cup of unsweetened mawa or milk powder to the halwa.
Replace sugar with powdered jaggery. Taste and adjust the amount of jaggery.
Store in a air tight container for up to 4-5 days in the refrigerator.
Replace whole milk with almond milk and ghee with vegan butter.
Indian Carrot Pudding (Gajar Halwa)
Ingredients
- 5 cups grated carrot, packed
- 2 ½ cups whole milk
- ⅓-½ cup white sugar ( start with ⅓ cup sugar, add more after tasting)
- 3 tablespoons ghee
- 10 cashews
- 10 almonds
- 3 cardamom pods, crushed
- few pistachio ( for garnish)
Instructions
- Peel and grate the carrot using the large side of the grater. Measure 5 cups of the grated carrot, packed.
- To a deep pan melt one tablespoon of ghee and add the grated carrots. Sautee them for 7 minutes in medium flame, stirring often.
- Add 2.5 cups of whole milk and mix it well.
- Cook for 12-15 minutes stirring often till most of the milk is reduced.
- Add ⅓ cup sugar, you can add upto ½ cup sugar if you like the halwa really sweet. Cook for couple more minutes till halwa thickens slightly.
- While the halwa is cooking, In a pan add a tablespoon of ghee and fry cashew and almonds until they turn golden brown.
- Now add 1 tablespoon of ghee, crushed cardamom and some of the fried nuts to the halwa.
- Keep the halwa consistency slightly moist as it will thicken as it cools.
- Top the halwa with the rest of the nuts and few pistachio and enjoy warm.
Subbarao.y
Excellent