Carrot Pudding Gajar ka Halwa is a traditional dessert originating from Punjab. This recipe for a sweet dish prepared from carrots and milk probably came to India during the Mughal period, introduced by Middle East traders, gaining great popularity in northern India and Pakistan. Today the Carrot Pudding is commonly eaten on the occasion of various festivals and celebrations.
Learn how to prepare a traditional dessert Gajar ka Halwa:
- 1 kg of carrots
- 1 l of whole milk
- 1 cup of sugar
- 2 tablespoons of ghee
- 1/2 teaspoon of cardamom powder
- 1 teaspoon of pistachio
- 1 teaspoon of raisins
- 1 teaspoon of cashews
- Peel and grate the carrots.
- Heat up ghee in the large frying pan, add raisins and all nuts, fry them for one minute, then remove.
- Next fry the grated carrots for a few minutes stirring, until carrots soften and change color.
- Pour the milk, cook the carrots in the milk over low heat for about 35 - 40 minutes, stirring occasionally, until all the milk is evaporated / absorbed.
- Add sugar and cardamom powder, fry for about 5 minutes while stirring until the sugar is dissolved and the pudding thickened.
- Add the nuts and raisins.
Perfect with vanilla ice cream.