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Indian gajar ka halwa carrot pudding with cashews and pistachios in a brass bowl.

Indian Gajar Ka Halwa

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Indian carrot pudding slowly cooked with milk, ghee, cardamom, nuts, and raisins.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Indian
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Halwa
  • 2 lb red or orange carrots peeled and finely grated
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup ghee
  • 1 tsp ground cardamom
  • 1/4 cup cashews roughly chopped
  • 2 tbsp pistachios roughly chopped
  • 2 tbsp golden raisins

Equipment

  • Food processor or box grater
  • Wide heavy kadai or skillet
  • Wooden spoon

Method
 

Reduce the Carrots:
  1. Combine carrots and milk in a wide heavy pan. Simmer over medium-low heat for 35 to 45 minutes, stirring often, until most milk is absorbed.
Finish the Halwa:
  1. Stir in sugar and cook until the released liquid evaporates. Add ghee and cardamom and cook 8 to 10 minutes until cohesive and glossy only from the ghee.
  2. Fold in cashews, pistachios, and raisins, reserving a little garnish. Serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 7gFat: 13gSaturated Fat: 6gCholesterol: 25mgSodium: 115mgFiber: 5gSugar: 34g

Notes

  • Use a wide pan so the milk reduces evenly without scorching.
  • Refrigerate for up to four days and reheat gently with a spoonful of milk.