Deliciously Creamy Gajar Ka Halwa (Indian Carrot Pudding)
A subtly sweet Indian dessert made with caramelized carrots and garnished with pistachios and almonds.
Equipment
- 1 stainless steel pot
- 2 Spatula
- 1 Chef's Pan
- 1 Grater
Ingredients
- 1 litre full-fat milk
- 1 tsp ginger minced
- 60 grams ghee or butter
- 400 grams carrots grated in larger shavings
- 1/2 tsp cinnamon powder
- 1 tbsp cardamom powder green cadamom
- 6 tbsps brown sugar
- 20 strands saffron
- 1/4 tsp lemon zest
Instructions
- boil the milk until the layer of fat is visible on the top of the milk. Set this aside to cool in the pot.
- grate the carrots and set aside
- In the chefs pan, heat up the butter/ghee and toast the ginger until fragrant (make sure everything from this step onwards is on LOW heat)
- Add the carrots and cook it until slightly tender
- Pour in the milk, and mix it in
- Add the saffron and sugar. Let this mixture simmer for 30 minutes.
- At the 30 minute mark, add the cardamom and cinnamon powder. Let this simmer for another 30 minutes on LOW heat
- 1 hour should have passed by now, add the lemon zest and stir this for another 15-20 minutes until the carrots fully absorb the milk. The mixture should be pudding-like and not watery.
- Serve warm, with shaved pistachios and almonds.
Notes
- Pre-boiling the milk helps create a beautiful creamy texture for the Gajar Ka Halwa
- It will take a while if your gas is low, but that brings out the best flavour. Slow and steady wins the race
- Be sure not to over-cook the carrots. Keep checking the mixture. Once all the milk has evaporated, you need to ensure the carrots do not burn.
- You can store this in the fridge for a week.
- My next recipe will show you how to make leftover Gajar Ka Halwa cupcakes (eggless)