Gajar Halva (Carrot Pudding - an Indian Dessert)

"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!!! :)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by silver282 photo by silver282
photo by Carla C. photo by Carla C.
Ready In:
1hr 10mins




  • Heat carrots and half-and-half to boiling in saucepan; reduce heat.
  • Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
  • Stir in the brown sugar, raisins, butter, cardamom and salt.
  • Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
  • Garnish with pistachios or slivered almonds.
  • Serve warm and enjoy!

Questions & Replies

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  1. eboneham
    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!!
  2. Jonathan Melendez
    I've never tried a recipe like this before and so I was happy to make it. It was delicious! It really brought out the natural sweetness of the carrots. Perfect with the chopped pistachios at the end.
  3. ohyoucook
    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!
  4. SuzTheQ
    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!
  5. Claudine H.
    This doesn't seem to yield a whole lot, but I absolutely love it! Thank you so much for the recipe! I will make it again and again, although for all of the work that it takes with the stirring, I think that I will double the recipe next time. I want it to last for a couple of days, because it's so delicious!


  1. silver282
    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!


<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src= alt= /> <img src= border=0 alt=Photobucket - Video and Image Hosting /></p>
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