I have such fond memories of rich Gajar ka Halwa served only for special dinner guests at my home. I remember the sweet smell of halwa cooking filling up the home and enticing all the kids to sneak a try. Originating from the Mughal era in India, Gajar ka Halwa is a popular dessert most famous in the Northern and Western regions of India and through Pakistan.
Gajar ka Halwa or Carrot Pudding is made with carrots, milk, sugar and some cardamom in it’s most basic recipe. You can actually easily make this recipe lactose free OR vegan by substituting out the full cream milk for coconut milk. I’ve tried this and think that coconut milk works much better than other milk substitutes.
My recipe is one I’ve corrected and perfected a little over the years. Full disclosure, my first attempt ever at Gajar ka Halwa was an absolute disaster. For this reason I will note my key tips here.
Cook the carrots in ghee first.
This will soften the carrots down well and make it easier for the carrot to actually absorb the milk
2. Give the milk TIME!
You have to be super patient with the recipe and allow the milk to reduce while boiling. While doing this its imperative to continually stir the pot to prevent burning of the milk or carrots.
3. the “Swipe” Test
This is where you drag your spoon through the pot. If the milk and carrot mixture fills the open space easily and quickly then the milk is not done reducing. Once the milk and carrot mixture stays where it is and doesn’t fill the space you are good to go!
4. Add the cardamom at the end
Adding cardamom early will cause it to go a little bit bitter since it should not over cook.
5. Always cook over a low-medium flame
This will give you the space to slowly cook everything down without burning. Though this adds time to the recipe, it’s ensure you get an even cook and a beautiful texture at the end
6. BROWN sugar
The brown sugar makes a WORLD of difference to the recipe. The molasses provides the halwa incredibly rich and deep in flavour. Once you make this recipe with brown sugar, you won’t ever go back
Head to the YouTube channel to check out how I make this easy dessert. The steps are easy but you do have to give it some time!
Gajar ka Halwa
Equipment
- Saucepan
- Spatula or Wooden spoon
Ingredients
- 2 cups grated carrots roughly 3 large carrots
- 2 cups full cream milk at room temperature
- 2 tbsp. ghee
- 80 g brown sugar up to 90 g of brown sugar if you prefer a sweeter dessert
- ¼ tsp ground cardamom
- 4-5 strands of saffron
- chopped pistachio, almond and rose petals optional, to garnish
Instructions
- Heat the ghee in a saucepot until melted over a medium high heat
- Add the grated carrot into the pot and use a wooden spoon or spatula to stir continuously. Cook the carrots until softened and the water from them has mostly evaporated. This should take about 10-15 minutes, but make sure no to burn the carrots. If the carrots seem to be drying out too much, remove the pot from the heat and stir for 5 minutes then return the pot to the stove
- Once the carrots are ready, add the milk to the pot and stir through. Bring the milk to a boil, then simmer whilst stirring continuously. Do this until the milk have reduced by a half.
- After the mixture starts he thicken, and the milk has reduced, add the sugar and mixt through well
- Cook the mixture for a further 5 minutes then add the saffron strands
- Continue to boil the mixture until you can do a successful "swipe test". Drag your spoon or spatula across the base of the pan. If the milk seeps out nd refills the space immediately, you need to work the mixture further. If the milk mixture is holding up and does not fill the space you are ready to move on.
- Add the cardamom and mix through well before garnishing with pistachio, almonds and/or rose petals. Serve hot!
