Spiced Carrot Pudding with Nuts — Gajar ka Halwa
North Indian winter classic, grated carrots slow-cooked in milk, ghee, and sugar until jammy and fragrant with cardamom, topped with cashews and raisins.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and grate 500g red carrots. Crush seeds from 6 green cardamom pods. Chop 20g cashews. Sliver 2 tsp pistachios for garnish. Measure out 600ml whole milk, 4 tbsp ghee, 80g caster sugar, 20g golden raisins, and 4 tbsp milk powder.
Simmer
Combine grated carrots and whole milk in a wide heavy-bottomed pan. Bring to a gentle boil over medium heat, then reduce to low. Simmer uncovered 30–35 minutes, stirring often, until milk almost fully evaporates and carrots turn deep orange and jammy.
Fry
Push carrot mixture to one side. Add 2 tbsp ghee to the clear side, scatter in chopped cashews and raisins, fry 1–2 minutes over medium heat until cashews are golden and raisins plump. Stir through the carrots.
Build
Add remaining 2 tbsp ghee, caster sugar, and crushed cardamom seeds. Stir continuously over medium heat 5–6 minutes as sugar dissolves and halwa turns glossy and deepens in colour.
Finish
Stir in milk powder 2 tbsp at a time, cooking 2 minutes after each addition over medium heat, until halwa thickens to a dense, scoopable texture that pulls from pan sides.
Plate
Spoon halwa into warm bowls, mounding slightly. Top with slivered pistachios and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.