By - Carla - on October 01, 2004
Photo by - Carla -
Photo by - Carla -
"This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)"
Serving Size: 1 (187 g)
Servings Per Recipe: 6
"This is almost like the dessert served in my local Indian restaurant. Very easy to make. I substituted evaporated milk for the half-and-half. It took less time for me than the recipe indicates -- only 30 minutes to absorb the evaporated milk, then only another 10 minutes until it was ready to serve. Yum!"
"This recipe had such good reviews that I thought to try it since I had loads of carrots in my fridge. So delicious!!! I used less butter than the recipe and added a bit of cinnamon at the end. It has to be the best carrot halwa I have ever had! In fact I am making it right now for a potluck with my friends. Thanks for posting this awesome dessert!!"
"Made this with dinner tonight and it was yummy! I didn't realize I didn't have the raisins until I needed them, so I had to leave them out. I will definitely be making this again, and won't forget to get the raisins! Also, I used fat free half and half and it was great. Thanks for a wonderful Indian dessert!"
"So delicious! I followed the recipe exactly, using pistachios. I always love this dessert at Indian restaurants."
"What else can you do with a forgotten carrot that grew to 14oz. Just the perfect size to make this recipe for my grandkids after our Labor Day BBQ. Went over well with all kids, parents and grandparents. I added whip cream as a topper with a sprinkling of freshly grated nutmeg. I didn't have quite enough golden raisins so supplemented with regular and added some cinnamon as a previous reviewer suggested. Will definitely make this again. Even my 5 year old grandson who doesn't like cooked carrots ate every bite. Mine wasn't as caramelized as the photos, so next time I will try the reviewer who suggested cooking the carrots in the butter before adding the cream."
"Delicious. Ground the pistachios and added them into the recipe like our favorite Indian restaurant."
"Excellent recipe, this is a beautifully flavoured dessert. My tips for nice caramelization:
On medium-high heat, melt butter and add carrots and sugar in a large non-stick skillet. Stir frequently until there's not too much moisture left and the carrots are getting browned. This may take awhile, about 30 minutes. Be sure to stir frequently to prevent burning.
Lower heat to medium, then add milk, spices, raisins. Stir frequently, and allow mixture to get thick and caramelized. This step takes at least 30 minutes. Again, be sure to stir frequently to prevent burning.
The time this takes is worth it!
I used 2% milk, and I soaked the raisins in 1/2 cup rum (I added the rum to the mixture, too). Also added some cinnamon.
Thank you for posting this :)"
"O! M! G!"
"I don't know where I went wrong, but mine turned out awfully heavy & overly sweet. The consistency & texture was spot on to my favorite Indian restaurants', but the taste just wasn't quite there. I didn't make any substitutions or add any extra ingredients.. I may have to experiment with the recipe."
"I just tried this recipe tonight and it came out really yummy. If I had one suggestion, it would a request to be more specific in the amount of carrots needed. Six medium is a little vague but a measurement would have been helpful. I even went to Penzy's to buy fresh cardamom."
"This was spot on in reference to what I have tasted in Restaurants! I made the following minor changes in the recipe to tweek it for myself. First I added only half the salt because I used salted butter. Then I added 1/4 teaspoon ground cinnamon and 1/8 teaspoon freshly grated numeg. I feel this gave an earthier spice feel to it. What do you think?"
"great, will make again. Used walnuts instead ."
"This was lovely. It's so unusual that I didn't have the confidence to serve it as my only dessert at a recent Indian dinner party, so also made Chocolate Kulfi from a recipe on Recipezaar. But the Kulfi was an awful lot of work, and the Gajar Halva would have been perfect on it's own - if only I'd believed the other reviewers! Will definitely make again."
"Only had baby carrots, so i had to use the small grater for finger-control's sake. I think that hindered the half and half from absorbing as much. I also had to 1/2 the recipe. Didnt have cardamom, so i subed it for cinnimon and mace. All and all it's pretty darn alright. I think this is a great starter recipe for me to build on. Thanks for teachin me the basics."
"First time I am making this wonderful dessert. Smells wonderful. It is making my mouth water! Taste so very satisfying."
"This is WONDERFUL! So creamy and good! If you have someone who doesn't like carrots, don't tell them what it's made of, they'd never guess!"
"I've had this dessert in restaurants, and wanted to make it to take to an Indian dinner tonight. I gathered about 10 recipes and made this one because it sounded the best, didn't require any unobtainable ingredients, didn't require ghee. My Official Taster (husband) says this is better than any restaurant version we've had!"
"So delicious! I couldn't believe how all of the flavors fused together and created such an exotic, sweet burst of flavor. Instead of shredding the carrots, I used a grater so the carrots came out very fine, and made a perfect pudding-consistency. I also replaced the butter for ghee which gave it a rich, distinct flavor. I will definitely make this again. Thanks for sharing!"
"I wasn't sure the result would be worth the effort, but I'm so glad I found this recipe! It was yummy. It is perfect for a nice warm dessert in the fall or winter. Thanks so much!"
"I tried this recipe last year and it was absolutely gorgeous. I was pretty sure beforehand I would like it, but my boyfriend was pretty skeptical and yet he also loved it. I made the recipe exactly as shown and it turned out brilliantly. We had it with slivered almonds and vanilla ice cream, which was a great combination. The most time-consuming part was crushing the cardamom from the pods (I couldn't find ground cardamom) but it was worth it for the amazing flavour. I had wanted to make a full Indian meal and this was the perfect ending to it."