Gajar Halva (Carrot Pudding - an Indian Dessert)
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- 6 medium carrots, shredded
- 2 cups half-and-half
- 1⁄2 cup packed brown sugar
- 1⁄2 cup golden raisin
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted pistachios or 1/4 cup slivered almonds
- 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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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!!
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!
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!
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!
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!
RECIPE SUBMITTED BY
<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 & 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 & 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 & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>