Gajjar Halwa (Carrot Pudding)
Photo: Prerna Jaddwani, CC BY-SA 4.0
Gajjar halwa is a North Indian carrot pudding that needs only a handful of pantry ingredients and one saucepan. The grated carrots simmer directly in milk with butter, so they soften and absorb the sweetness as the liquid cooks away. Cardamom and cinnamon give it a warm, fragrant edge, while cashews and raisins add chew and crunch. Stirring in khoya near the end makes it denser and richer.
Instructions
Trim the blemished ends off the carrots, wash them, and peel them.
Grate the carrots and put the shreds into a saucepan.
Add the broken cashews, washed raisins, salt, sugar, cardamom pods, a pinch of cinnamon, the butter, and the milk to the pan.
Set the pan over heat and bring everything to a boil, stirring as it warms so the ingredients mix evenly.
Keep cooking until most of the milk has evaporated and the carrots look thick and moist rather than soupy. If you want a richer pudding, stir in 50 to 100 g of khoya (dried milk solids) when the milk is almost gone.
Serve with a light sprinkling of cinnamon powder on top.
Make it personal.
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