Best 6 Indian Carrot Pudding Gajar Ka Halwa Recipes

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Indian carrot pudding, also known as gajar ka halwa, is a classic dessert originating from the Indian subcontinent. With its vibrant orange hue and delectable flavor, this pudding is a popular treat enjoyed during festivals and special occasions. Made with grated carrots, milk, sugar, ghee (clarified butter), nuts, and spices, gajar ka halwa is a delightful blend of textures and flavors. Its rich creamy texture, subtly sweet taste, and aromatic spices make it a beloved dessert across generations. In this article, we will explore the history, variations, and a step-by-step guide to prepare this delectable Indian carrot pudding.

Here are our top 6 tried and tested recipes!

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

INDIAN CARROT DESSERT - GAJAR KA HALWA



Indian Carrot Dessert - Gajar Ka Halwa image

A signature Indian dessert - carrot pudding or halwa! Packed with nuts and infused with cardamom, it's unique and crazy delicious!

Provided by Cooking The Globe

Time 3h

Number Of Ingredients 8

2 lb (900g) carrots (, peeled)
1/4 cup + 2 tablespoons ghee
6 cups milk
1 1/2 cups (300g) sugar
1/4 teaspoon ground cardamom
1 cup coarsely ground almonds ((you can also use almond flour))
1 tablespoon golden raisins
1 tablespoon chopped pistachios (, for garnish)

Steps:

  • Grate the carrots either using a hand grater or a food processor.
  • Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
  • Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
  • Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
  • Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
  • When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!

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

GAJAR KA HALWA - INDIAN CARROT PUDDING



Gajar ka Halwa - Indian Carrot Pudding image

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

2 tbsp ghee (divided (1 tbsp and 1 tbsp))
4 cups organic carrots (peeled & shredded)
1 1/2 cups organic whole milk
1/2 tsp cardamom powder
5 tbsp sugar
1/2 cup cashews unsalted (chopped)
1 tbsp pistachios (chopped)

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 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 (CARROT PUDDING)



Gajar Ka Halwa (Carrot Pudding) image

Make and share this Gajar Ka Halwa (Carrot Pudding) recipe from Food.com.

Provided by Rabia

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 6

2 lbs carrots, grated
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
5 cardamom pods
4 tablespoons ghee
5 tablespoons powdered milk

Steps:

  • Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
  • Cook over medium heat until all the milk gets dried up.
  • Stir the mixture occasionally to prevent any sticking.
  • Add sweetened condensed milk and ghee and let the mixture dry.
  • When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
  • Note: This can be garnished with nuts or soaked raisins or fresh cream.

Nutrition Facts : Calories 137.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 82.1, Carbohydrate 17.6, Fiber 1.3, Sugar 13.6, Protein 3.7

Tips:

  • Choose the right carrots: Use fresh, firm carrots for the best flavor and texture. Look for carrots that are deep orange in color and have smooth, unblemished skin.
  • Grate the carrots finely: This will help them cook evenly and quickly. You can use a food processor or a box grater to grate the carrots.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the pudding from sticking to the bottom of the pot.
  • Cook the carrots over medium heat: This will help to prevent them from burning.
  • Stir the pudding frequently: This will help to prevent the pudding from sticking to the bottom of the pot and to ensure that it cooks evenly.
  • Add the sugar and milk gradually: This will help to prevent the pudding from curdling.
  • Cook the pudding until it is thick and creamy: This will take about 30 minutes.
  • Garnish the pudding with nuts and raisins: This will add a touch of flavor and texture to the pudding.

Conclusion:

Gajar ka halwa is a delicious and easy-to-make Indian carrot pudding. It is a popular dessert that is often served during festivals and special occasions. The pudding is made with grated carrots, milk, sugar, and ghee. It is flavored with cardamom, saffron, and nuts. Gajar ka halwa can be served hot or cold and is a delicious treat that everyone will enjoy.

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