Gajar Halva Carrot Pudding An Indian Dessert Recipes
GAJAR KA HALWA - INDIAN CARROT PUDDING
Gajar ka Halwa is an Indian Carrot Pudding that is made during the festival season, especially Diwali. It's perfect with a cup of masala chai.
Provided by Nisha
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
- Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
- Add the carrots and saute for about 8 minutes until the color of the carrots changes.
- Keep stirring to avoid burning. This is a labor of love.
- Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
- Keep stirring to avoid sticking and burning.
- Once all the milk is absorbed, this is what you should have.
- Add the sugar.
- Immediately after, add 1 more tbsp of ghee.
- Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
- Once done, add cardamom powder. Stir.
- Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
- Mix well.
- Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
- Enjoy with a cup of my Kadak Masala Chai.
Nutrition Facts : Calories 333 kcal, Carbohydrate 37 g, Protein 7 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 130 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)
This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)
Provided by - Carla -
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat carrots and half-and-half to boiling in saucepan; reduce heat.
- Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
- Stir in the brown sugar, raisins, butter, cardamom and salt.
- Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
- Garnish with pistachios or slivered almonds.
- Serve warm and enjoy!
Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
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