Gajar Halva Carrot Pudding an Indian Dessert
Indulge in the rich, aromatic flavors of **Gajar Halva Carrot Pudding**, a classic Indian dessert that’s both comforting and celebratory. Made from freshly grated carrots simmered in creamy whole milk and sweetened with just the right amount of sugar, this decadent treat is elevated with the warm essence of crushed green cardamom. Toasted cashews, slivered almonds, and plump golden raisins add delightful texture and bursts of flavor, while ghee lends a luscious, silky finish. Perfectly balanced between nutty, fragrant, and sweet, this festive dessert is a must-try for any occasion—serve it warm for a cozy indulgence or chilled for a refreshing twist. Whether you’re hosting a dinner party or satisfying your sweet tooth, this traditional **Indian carrot pudding recipe** is sure to impress with its rich heritage and irresistible taste.
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Recipe Information
Ingredients
- 500 grams Carrots (fresh and tender, grated)
- 500 milliliters Whole milk
- 100 grams Sugar
- 3 tablespoons Ghee (clarified butter)
- 4 pods Green cardamom pods (crushed or ground cardamom powder)
- 10 pieces Cashews (optional, chopped)
- 10 pieces Almonds (optional, slivered)
- 2 tablespoons Raisins (optional)
Instructions
Wash, peel, and finely grate the carrots using a grater or food processor.
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
Add the grated carrots to the pan and sauté for 7-10 minutes, stirring frequently, until the carrots soften and their raw smell disappears.
Pour in the whole milk, mix well, and bring the mixture to a gentle boil.
Reduce the heat to low and simmer, stirring occasionally, until the milk is almost evaporated. This should take about 20-25 minutes.
Stir in the sugar and continue cooking for another 10 minutes, stirring frequently, until the sugar dissolves, and the mixture thickens.
Add the remaining 1 tablespoon of ghee, along with the crushed green cardamom, and mix thoroughly.
Optionally, in a small pan, lightly toast the chopped cashews, slivered almonds, and raisins in ghee until golden and fragrant. Add these to the halva and mix well.
Cook the halva for an additional 2-3 minutes, or until the mixture comes together and starts to leave the sides of the pan.
Remove from heat, let it cool slightly, and serve warm or chilled. Optionally, garnish with extra toasted nuts and raisins before serving.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 159.9 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 851 mg | 65% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
