Gajar Ka Halwa (Carrot Pudding)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Gajar ka halwa is a beloved winter dessert in Delhi and across north India, when sweet red carrots are in season. Grated carrots are cooked slowly in milk until it reduces, then enriched with ghee, sugar and cardamom and topped with nuts. Delhi’s food is often described as a mix of Mughal-era meat dishes, Punjabi home cooking and a famous street-food culture of chaat, fried breads and sweets. Read more in Indian regional cuisines.

It is served warm, sometimes with a spoonful of cream or ice cream.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: athul santhosh on Pexels; Photo 2: Jack Baghel on Pexels; Photo 3: Jack Baghel on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Gajar Ka Halwa (Carrot Pudding)

Author: KP Cooking Method: Simmering Cuisine: Delhi, Indian Courses: Dessert Recipe Keys: Gluten Free Vegetarian Meals

Prep Time 25 mins Cook Time 60 mins Total Time 1 hr 25 mins

Servings: 6

Description

Gajar ka halwa: grated carrots slowly cooked in milk with ghee, sugar and cardamom until rich and soft. A classic winter dessert across north India and Delhi.

Ingredients

Servings

For the halwa

• 1 kg carrots (about 2 lb, peeled and grated)
• 4 cups whole milk (about 1 liter)
• 3 tbsp ghee
• ³⁄₄ cup sugar (about 150 g, adjust to sweetness of the carrots)
• ¹⁄₂ tsp ground cardamom
• ¹⁄₄ cup mixed nuts (almonds and pistachios, chopped)
• 2 tbsp raisins (optional)

Instructions

1. Wash, peel and grate the carrots. Heat the ghee in a wide heavy pan over medium heat.
2. Add the grated carrots and cook for 8 to 10 minutes, stirring, until they soften and smell sweet.
3. Pour in the milk, bring to a boil, then lower the heat. Simmer uncovered, stirring often, for 35 to 40 minutes until the milk has almost completely reduced.
4. Stir in the sugar. The mixture will loosen; keep cooking for 8 to 10 minutes until thick and glossy.
5. Add the cardamom, nuts and raisins. Cook for 2 more minutes. Serve warm.

Note

Stir often so the milk does not scorch at the bottom. Contains milk and tree nuts. Vegetarian and gluten-free. Keeps 4 days in the refrigerator; reheat gently with a splash of milk.