Carrot pudding (Gajar ka halwa)

Gajar ka halwa, also known as carrot pudding or gajrela in Punjabi, is a popular Indian slow-cooked dessert made from grated carrots, sugar and ghee which is traditionally eaten during Indian festivals Diwali, Holi, Eid al-Fitr and Raksha Bandhan. This version from Amar Singh is a Northern Indian version, inspired by his mother’s cooking and Ranveer Brar’s gajar ka halwa.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 650 g carrots (around 6 – 8), peeled
• 1 litre milk
• 4 tbsp desi ghee (see Note)
• 2 cups sugar, to taste (see Note)
• 1 tsp ground cardamom
• 12 cashews, roughly chopped, plus extra to serve
• 12 almonds, roughly chopped, plus extra to serve
• 2 tbsp golden raisins, soaked, plus extra to serve
• 1 pinch saffron threads (optional)

Instructions

1. Use a food processor with the grater attachment, or a box grater to grate the carrots, then transfer to a large, heavy-based saucepan or wok. Pour over the milk (this will help prevent the carrots from oxidising).

2. Bring the carrot mixture to medium-low heat. Cook, stirring, for 20-30 minutes, or until the milk reduces by about 3/4.

3. Stir through the ghee and sugar and cook, stirring continuously to prevent the halwa from sticking to the base of the pan. Stir through the cardamom and continue to cook, until the mixture resembles a thick paste.

4. When the hallway has reached pudding-like consistency, stir through the nuts, raisins and saffron (if using). Sprinkle the gajar halwa with extra nuts and raisins and serve warm.

Notes

• For a better flavour, substitute the ground cardamom with 5-6 cardamom pods, ground to a fine powder in a mortar and pestle. You should have around 4 – 4 ½ cups grated carrots for this recipe.
• Desi ghee is clarified butter from pure cow’s milk.
• Raisins can be kept whole and soaked to soften.
• Leftovers can be refrigerated, but reheat to serve. Will last 1 week stored in the refrigerator.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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