“This was a real revelation to me. I guess I shouldn’t be surprised at carrot served as a dessert as we eat plenty of carrot cake. But this lush, smooth, deliciously sweet dessert is a perfect alternative to a rice pudding. Much fresher and lighter, and I’m sure much healthier as well. I couldn’t get enough of it.” - David, Founder of The REAL Drinks Co.
Gajar Ka Halwa is a sweet Indian dessert made from carrots and is absolutely delicious post-dinner. This recipe requires a little time and patience, and a lot of stirring...so is maybe best saved for those days where you have a bit of time on your hands. But believe us, it's worth every minute!
1kg carrots, finely grated
100g ghee or clarified butter
1 litre of milk (or 500ml milk and 250g khoya)
¼ tsp ground cardamom
10g chopped pistachios
10g chopped cashews
10g chopped almonds
20g chopped raisins
To make the khoya if using
Khoya is a reduction of milk to remove all the liquid. It is a staple of Indian sweets. In India, most people will buy khoya from the shops, but to make it at home just take full milk, put it in a deep pan and simmer until it is reduced. You will need to stir it occasionally, and when it gets towards the end stir continuously to stop it burning or browning. It has the consistency of cottage cheese once done.
If using khoya, you can cut the making time down as you have already done a lot of the work in reducing the milk.
- First fry the chopped nuts and fruits in a little ghee until they are roasted and brown.
- Whilst they are frying, in a deep saucepan put the milk and the carrots and simmer steadily until all the milk evaporates as for the khoya above.
- Once reduced to a rice pudding consistency, add the sugar and ghee and stir until melted and dissolved.
- Add the dried fruit mixture and stir to combine.
- For a smoother consistency, you can blend lightly, but I prefer to feel the texture of the carrots.
- Serve in small bowls as it is surprisingly heavy.