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Gajjar Halwa (Carrot Pudding)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: easy, indian, recipes for dessert, recipes for pudding, recipes using cardamom, recipes using carrot, recipes using cashew, recipes using raisin, recipes with images, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGajjar_Halwa_%28Carrot_Pudding%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGajjar%20Halwa%20%28Carrot%20Pudding%29&oldid=4656176

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2–3 large carrots
  • ½ cup (120 g) cashew nuts, broken
  • ½ cup (120 g) raisins, washed
  • 1 pinch salt
  • 2–3 teaspoons sugar
  • 4 pods cardamom
  • 1 pinch cinnamon powder
  • 1 tablespoon butter
  • 1 cup (240 ml) milk

Directions

  1. Cut off the blemished ends of the carrots, wash them, and then peel them.
  2. Grate the carrots, and transfer the grated carrots into a saucepan.
  3. Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
  4. Heat the saucepan and bring the contents to a boil, while mixing.
  5. Cook until the milk has mostly evaporated.
  6. Serve with a sprinkling of cinnamon powder on top.

Notes

When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste.