Gajar ka Halwa was one of my dad’s favorite desserts.
My mom would make a large amount at once, and then freeze a portion of it for later. The consistency of hers is a bit different than the one I am sharing, as hers was a more dry Halwa that she would cut into diamonds. Although it is time-consuming, the end result is completely worth it and very homely.
South Asian Carrot Pudding/ Gajar Ka Halwa
Servings 4 Servings
Ingredients
- 2 tablespoons + ¼ cup clarified butter, divided
- 2 pounds carrots, peeled and shredded
- 1 ½ cups whole milk
- 1 teaspoon ground cardamom
- ¾ cup granulated sugar
- Sliced pistachios or almonds, for garnish
Instructions
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Heat 2 tablespoons of clarified butter in a large vessel over medium heat. Add shredded carrots and mix well. Allow the carrots to cook for 20 to 25 minutes uncovered, stirring occasionally.
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Add milk to the carrots and mix well. Reduce heat to medium-low, cover, and cook for 1 ½ to 2 hours, until the milk has evaporated. Stir occasionally, and reduce heat if you notice that the mixture is sticking to the bottom of the pan.
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Once the milk has cooked off, add remaining clarified butter and cook for an additional 15 minutes. Add ground cardamom and sugar and mix well. Cook for an additional 5 to 10 minutes, until the sugar has melted and been completely incorporated into the Halwa. Garnish with nuts.
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Halwa can be served warm, at room temperature, or cold. Refrigerate leftovers.
This recipe was a huge success. Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your feedback!
By far one of the easiest and tastiest recipes I have tried. Chai and Churros has always come through for me when it comes to fail-proof recipes. I’m a star in my family thanks to her recipes
Love this! Thank you so much!