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Gajar Halwa (Carrot Pudding)

Kankana Saxena
Gajar Halwa is a winter treat and a Diwali Special in most household. Finely grated carrots are slow cooked in creamy milk until it luscious and melting in the mouth. Flavored with cardamom, it feels divine at every spoonful!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 0

Ingredients
 

  • 2 lb red or orange carrots
  • 7 green cardamoms or 1 teaspoon cardamom powder
  • ½ cup ghee
  • 4 cups whole milk
  • ⅓ cup mixed of almond and cashew
  • 1 cup sugar

Instructions
 

  • Peel and grate the carrots using the big holes of a box grater or food processor.
  • If you are using whole green cardamoms, then dry roast for a while and crush it or ground it to powder.
  • Place a heavy bottom wok or pan at medium heat and pour ¼ cup of ghee and add the grated carrots. Toss it around for 7 minutes to coat the carrot in ghee. It will midly change in color too.
  • Pour the milk, stir around and let it simmer for 15 minutes, stirring quite frequently as the milk simmers, starts to reduce, and the carrot softens.
  • After 15 minutes, add the cardamom and stir again and continue cooking for 20 minutes.
  • The milk should have reduced a lot by now. Thinly slice the almond and cashew. In a separate pan, add the rest of the ghee and the nuts. Stir it aorund for few seconds and then pour the whole thing to the halwa. Mix it around.
  • Add the sugar and let it simmer for 10 minutes, or until the milk is completely absorbed.
  • Enjoy gajar halwa warm by sprinkling some sliced almonds on top.

Notes

I didn't add raisins as I ran out of it, but you can definitely add some of that too after adding the sugar.

Few Key Notes

Some traditional desserts deserve time and attention. I don’t take shortcuts with Gajar Halwa.
USE WHOLE MILK – It is always prepared with whole milk that I simmer for a while to thicken before I add the grated carrots.
SHORTCUTS – If you have no time to simmer the milk for 15 minutes, you can thicken it faster by adding condensed milk or evaporated milk.
ADDING MAWA AT THE END – Adding bit of solid milk (mawa/khowa) at the end gives a rich taste. I somehow don’t like the texture it turns into. I like creamy Gajar Halwa, and so I skip that mawa part.
If you want to add mawa than add it right at the end after the Halwa is almost ready.
ADDING GHEE – All Indian puddings call for ghee. It adds a glossy shine, richness and definitely that beautiful aroma to the final dish. Don’t skip this part.

Nutrition

Serving: 1Servings
Keyword desserts, Indian desserts, winter delicacy