Easy Indian Gajar Halwa: A Warm Carrot Pudding Dessert
A beginner-friendly Indian carrot pudding made with grated carrots, whole milk, sugar, ghee, cardamom, and nuts. Serve this warm gajar halwa as a comforting dessert or chill it for later.
Servings 6
Ingredients
- 1 1/2 pounds carrots peeled and grated (680 g)
- 3 cups whole milk 720 ml
- 1/2 cup granulated sugar 100 g
- 3 tablespoons ghee 42 g, divided
- 1/2 teaspoon ground cardamom 1 g
- 1/4 teaspoon kosher salt 1.5 g
- 1/4 cup chopped pistachios or almonds 30 g
- 2 tablespoons golden raisins optional (18 g)
Instructions
- Peel and grate the carrots using the large holes of a box grater or a food processor grating attachment. Set a large, heavy-bottomed pot or deep skillet over medium heat.
- Add the grated carrots and milk. Bring the mixture to a gentle simmer, stirring often to prevent the milk from catching on the bottom of the pot.
- Cook until the carrots are very tender and most of the milk has cooked down, about 30 to 35 minutes. Stir more frequently as the mixture thickens.
- Stir in the sugar, 2 tablespoons of the ghee, cardamom, and salt. Continue cooking and stirring until the halwa is thick, glossy, and pulls together in the pot, about 8 to 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon ghee in a small skillet over medium-low heat. Add the pistachios or almonds and the optional raisins. Cook just until fragrant and lightly toasted, about 1 to 2 minutes.
- Spoon the gajar halwa into a serving dish. Scatter the toasted nuts and raisins over the top. Serve warm, at room temperature, or chilled.