Indian Carrot Pudding Gajar Halvah Recipes

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GAJAR HALWA (CARROT AND CARDAMOM PUDDING)



Gajar Halwa (Carrot and Cardamom Pudding) image

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

3 tablespoons plus 2 teaspoons ghee or clarified butter
8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater
3 cups/720 milliliters good-quality whole milk
1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle
1/4 cup/50 grams granulated sugar, plus more to taste
1/4 cup/30 grams chopped toasted pistachios, almonds or a mixture

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

GAJAR KA HALWA RECIPE | INDIAN CARROT PUDDING



Gajar Ka Halwa Recipe | Indian carrot pudding image

Gajar ka halwa or the Indian carrot pudding is one of the most popular Indian desserts. Grated carrot is cooked in milk with sugar, cardamom, and raisins, and sprinkled with dry fruits. It is enjoyed both as a hot as well as a cold dessert! This recipe is without the use of khoya or condensed milk.

Provided by Ashima

Categories     Dessert

Time 1h15m

Number Of Ingredients 8

1 kg carrots (, red if you can find or else orange)
1.5 ltr full-fat milk
6-7 strands of saffron
2 tbsp ghee (, optional )
1 cup sugar
10 golden raisins
1 tbsp green cardamom powder
5-6 green pistachios (, slivered)

Steps:

  • In a heavy bottom pot, put milk to heat on medium high. When the milk comes to a boil, reduce the flame to low and let it simmer.*
  • Take out 2 tbsp of milk in a small bowl and add in the saffron strands.
  • While the milk is boiling, wash, peel, and grate the carrots.
  • In a big kadhai/ wok, heat ghee. Add the grated carrots. Stir and cook covered for about 10 mins.
  • To the carrots, now add the boiled milk. Mix well and let it cook, with occasional stirring, for about 30 mins till the carrots are cooked and the milk is reduced to ⅓rd.
  • Now add the sugar, saffron milk, raisins and half the cardamom powder. Mix well and continue to simmer on low heat for another 5-10 mins till the carrot halwa becomes thick and all the milk has evaporated.
  • Mix in the remaining cardamom powder, garnish with green pistachios and serve hot. Or let it cool and chill in the refrigerator for at least an hour before serving it cold.

Nutrition Facts : Calories 313 kcal, Carbohydrate 57 g, Protein 6.5 g, Fat 8.2 g, SaturatedFat 1.9 g, Fiber 3.9 g, Sugar 39.2 g, ServingSize 1 serving

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)



Gajar Halva (Carrot Pudding - an Indian Dessert) image

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

6 medium carrots, shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisin
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or 1/4 cup slivered almonds

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

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