Carrot Halwa Sweet Recipes

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

Gajar Halwa (Carrot and Cardamom Pudding) image

The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.

Provided by Brigid Washington

Categories custards and puddings, dessert

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons plus 2 teaspoons ghee or clarified butter
8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater
3 cups/720 milliliters good-quality whole milk
1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle
1/4 cup/50 grams granulated sugar, plus more to taste
1/4 cup/30 grams chopped toasted pistachios, almonds or a mixture

Steps:

In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams

GAJJAR KA HALWA (CARROT HALWA)

Gajjar Ka Halwa (Carrot Halwa) image

When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.

Provided by Asma Khan

Categories Diwali Dessert Carrot Milk/Cream Cardamom Pistachio Fall Winter Soy Free Wheat/Gluten-Free Peanut Free Vegetarian

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

3¾ cups (900 ml) whole milk
1 lb 2 oz (500 g) carrots, peeled and coarsely grated
3 small green cardamom pods
1 Indian bay leaf
3½ tbsp (¾ oz/50 g) ghee or unsalted butter
1 cup (7 oz/200 g) sugar
A handful of almond or pistachio slivers, to garnish (optional)
Clotted cream or thick whipped cream

Steps:

In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.

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