Gajar Halwa (Carrot Pudding)

• 4 cups grated carrots
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped pistachios
• 1/4 cup raisins
• 1/2 teaspoon grated ginger
• 1/4 teaspoon nutmeg (optional)
• 1/4 cup water
• 1 teaspoon rose water (optional)

Steps

1. 1 In a large pan, melt the butter over medium heat.
2. 2 Add grated carrots and sauté for about 5 minutes until softened.
3. 3 Stir in milk, water, sugar, cardamom, cinnamon, ginger, and nutmeg if using. Bring to a simmer.
4. 4 Reduce heat to low and cook, stirring occasionally, until the mixture thickens and oil separates, about 30-40 minutes.
5. 5 Add raisins and cook for another 2-3 minutes.
6. 6 Remove from heat and stir in rose water if using.
7. 7 Transfer to a serving bowl, garnish with chopped pistachios, and serve warm or chilled.

Equipment

• Large pan
• Grater
• Wooden spoon

Variations

• Add a splash of saffron-infused milk for a luxurious twist.
• Include chopped almonds along with pistachios for added crunch.

Substitutions

• Substitute milk with almond milk for a dairy-free version.
• Use maple syrup in place of granulated sugar for a different flavor profile.

Pairings

• Serve alongside flaky pastries for a dessert platter.
• Enjoy with fresh seasonal fruit for a balanced dessert course.

Nutrition

Tips

• Use fresh grated carrots for the best flavor and texture.
• Adjust the sugar according to your taste preference.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a delightful contrast.
• Pair with a cup of chai for a traditional Indian experience.

FAQ