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
- 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
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.
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.
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.
Halwa can be served warm, at room temperature, or cold. Refrigerate leftovers.