This Indian Carrot Pudding, also known as Gajar ka Halwa, is a rich and fragrant dessert that’s made with grated carrots, milk, coconut sugar, ghee or butter, and aromatic cardamom. This delicious dessert is a perfect blend of earthy sweetness and aromatic spices!
Why You Will Love This Recipe
Easy
This recipe is a simple version of the classic Indian dessert. Instead of multiple spices, only cardamom powder is used in this recipe.
Healthy
The simple ingredients in this recipe are healthy whole foods, creating a dessert that’s not only delicious but also nourishing! This recipe is a healthier version of Indian carrot pudding since it uses coconut sugar instead of refined sugar.
Delicious
If you’re new to Indian desserts, this recipe is a perfect introduction. The finely shredded carrots create a soft, melt-in-your-mouth texture, while the sweetness of milk and coconut sugar create a uniquely balanced flavor. The rich creaminess of butter or ghee adds depth, and the fragrant cardamom elevates the entire dish with its warm, aromatic notes. Together, these ingredients form a rich, yummy dessert!
Ingredients That Make This Recipe Amazing
Fresh carrots: be sure to peel the carrots, as the peel can be quite bitter. Make sure to grate carrots finely for the best carrot pudding texture! I usually do this by hand, but if you want to use a food processor for this step, feel free.
Whole milk: for the most delicious version of this recipe, I recommend using full-fat milk. The sweet heavy cream in whole milk pairs perfectly with the unique cooked carrot and bright cardamom flavors. In my opinion, almond milk or coconut will not be as delicious.
Butter or ghee: in a traditional recipe, Gajar Ka Halwa is made using ghee or clarified butter. You can use regular butter if you prefer, as the temperatures used in this recipe will not burn the milk solids. I prefer to use regular butter in this recipe instead of ghee – because I just love butter.
Cardamom: cardamom has bright, warm, and spicy notes that is a perfect companion the the earthy and sweet notes of carrots. This spice is the star of the show in this recipe! While pre-ground cardamom works wonderfully in this recipe, grinding fresh cardamom from cardamom pods would be even more delicious!
Coconut sugar: coconut sugar adds a caramelized sweetness to this recipe. While slightly different, it can be compared to the flavor of brown sugar. I prefer to use coconut sugar in this recipe because it is less refined than most cane sugars, but feel free to use brown sugar or regular sugar instead.
Crushed and toasted cashews or almonds: nuts serve as the garnish of this Indian pudding, adding texture and a toasty, nutty flavor. For this recipe I ground some nuts with a mortar and pestle, and then put them under a broiler for about 30 seconds to a minute. I prefer the nuts to be ground instead of whole nuts.
*To make nuts healthier, it is recommended to soak nuts for 8 hours, and then dehydrate them before use. Since this pudding has such a small amount and is only used as a garnish, I personally don’t worry about using pre-soaked nuts.
Optional Add-Ins
Raisins: many Gajar Ka Halwa recipes call for raisins. While I didn’t want the flavor of raisins in this recipe, I think it could be quite nice if done right. Make sure to add raisins at the same time as the milk so that they have time to soften. You may want to reduce the amount of coconut sugar if you choose to add raisins, as the raisins will add sweetness. Golden raisins would be the best option for this recipe.
Ginger: some variations of Gajar Ka Halwa use ginger. Feel free to use add about a teaspoon of grated fresh ginger in with the cooking carrots if you like, but note that this might take away from the cardamom flavor because ginger is very strong. Also, make sure to use fresh ginger as dried and powdered ginger is not ideal.
Cinnamon or other spices: Feel free to add whatever spices you like, as some Indian carrot pudding recipes call for cinnamon, star anise, and other spices. I prefer the cardamom flavor alone in this particular recipe.
How to Serve Indian Carrot Pudding
This carrot pudding recipe is best served warm. After cooking or reheating, distribute into small bowls and top with toasted nut garnish. Serve within a couple of minutes.
Looking for other delicious ways to enjoy this pudding? There are different ways to serve it! Try it with a scoop of ice cream (preferably vanilla ice cream) or alongside some warm baked custard for some extra delicious sweet treats!
When to Serve Gajar Ka Halwa
As a warm pudding, this recipe is a great option during the fall or winter months! It can be enjoyed any time of year, but is especially delicious in the fall or winter season due to its warming nature. To serve at special occasions, make sure you have a way to keep it warm or warm it up, since it is best served warm and not room temperature.
How to Store Indian Carrot Pudding
Once fully cooled, store in an airtight glass container in the refrigerator for up to 4 days, or in the freezer for up to 4 months.
How to Make Indian Carrot Pudding
Make the Almond or Cashew Garnish:
Crush cashews or almonds with a mortar and pestle until a course meal is formed.
Preheat oven to 450 degrees Fahrenheit.
Spread nut meal in an even layer on a pan.
Cook for 30 seconds to 1 minute, checking frequently, or until nut meal has slightly golden areas and is fragrant (but not brown).
Transfer toasted meal to a separate container to allow to cool quickly and not continue cooking.
Make Indian Carrot Pudding:
In a small pot set to medium low heat warm milk, coconut sugar, salt, and cardamom, stirring frequently, until sugar is fully dissolved.
Preheat butter or ghee in a medium sized heavy bottom pan set to medium heat.
Add shredded carrots to the bottom of the pan.
Cook carrots, stirring frequently, for about 10 minutes or until all of the orange carrots turn a more vibrant orange color.
Add warmed milk mixture to pan of carrots and reduce heat to medium low.
Cook carrot pudding mixture on medium low for about 10 minutes, stirring frequently, until milk is fully absorbed into the carrots and has a pudding-like consistency.
Turn off the burner and stir in the remaining ghee or butter.
Distribute carrot pudding into small serving dishes while still hot.
Garnish with the toasted nut meal.
Enjoy!
Indian Carrot and Cardamom Pudding (Healthy Dessert)
Equipment
- 1 medium sized heavy bottomed pan
- 1 small pot
- 1 stirring utensil
- 1 fine hand grater or foo processor with grating attachment
Ingredients
- 3 cups peeled and finely shredded carrots
- 1 cup whole milk
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cardamom
- 1 pinch salt
- 2 tablespoons butter or ghee
- 1/4 cup crushed and toasted cashews or almonds (for garnish)
Instructions
Make the Almond or Cashew Garnish:
- Crush cashews or almonds with a mortar and pestle until a course meal is formed.
- Preheat oven to 450 degrees Fahrenheit.
- Spread nut meal in an even layer on a pan.
- Cook for 30 seconds to 1 minute, checking frequently, or until nut meal has slightly golden areas and is fragrant (but not brown).
- Transfer toasted meal to a separate container to allow to cool quickly and not continue cooking.
Make the Indian Carrot Pudding:
- In a small pot set to medium low heat warm milk, coconut sugar, salt, and cardamom, stirring frequently, until sugar is fully dissolved.
- Preheat butter or ghee in a medium sized heavy bottom pan set to medium heat.
- Add shredded carrots to the bottom of the pan.
- Cook carrots, stirring frequently, for about 10 minutes or until all of the orange carrots turn a more vibrant orange color.
- Add warmed milk mixture to pan of carrots and reduce heat to medium low.
- Cook carrot pudding mixture on medium low for about 10 minutes, stirring frequently, until milk is fully absorbed into the carrots and has a pudding-like consistency.
- Turn off the burner and stir in the remaining ghee or butter.
- Distribute carrot pudding into small serving dishes while still hot.
- Garnish with the toasted nut meal.
- Enjoy!
