Indian Carrot and Cardamom Pudding (Healthy Dessert)
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!
Servings 4
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!