Authentic Indian Carrot Pudding Recipe

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Do you have a sweet tooth that just won’t quit? Are you on the hunt for a yummy dessert that’s easy to make and bursting with flavor? Look no further than the magical, mouthwatering Indian carrot pudding recipe or carrot halwa! Made from grated carrots, whole milk, and a few other simple ingredients, carrot halwa is a pudding-like dish that’s bursting with cardamom-infused flavor and studded with golden raisins and chopped nuts. Whether you prefer it warm and gooey, or chilled and refreshing, carrot halwa is the perfect way to satisfy your sweet cravings. It’s the perfect dessert for any time of year, and whether you’re a seasoned chef or a first-time cook, carrot halwa is sure to be a crowd-pleaser. So gather your ingredients, turn up the heat, and get ready to experience the sweet, sweet magic of carrot halwa!

Indian carrot pudding recipes (carrot halwa) has been passed down through generations in India and is a part of the country’s culinary heritage. Carrot halwa is more than just a yummy dessert. It is a cultural symbol of Indian sweets, and you can serve it to guests as a sign of hospitality and warmth. Its long history, cultural significance, and delicious taste have made it one of the most popular Indian desserts and a favorite among those who enjoy spicy food and traditional sweets. Carrot halwa is a sweet dish that you can make using grated carrots, whole milk, and a bit of sugar, and cooked over medium heat until it reaches a pudding-like consistency. Flavor the dish with cardamom powder and golden raisins, and garnish with chopped nuts.

Carrot halwa is a traditional recipe that is popular during special occasions in North India, especially during the winter months when fresh, sweet carrots are in season. The dish is also sometimes referred to as gajar halwa or gajar ka halwa, and can be made with different types of carrots, such as orange or red carrots. Some versions of the recipe may also include ingredients like coconut milk, condensed milk, almond flour, or rose water.

You can trace the history of Indian carrot pudding recipes back to the Mughal period in India, when it was a popular sweet dish among the royals. The dessert’s origin is believed to be in the northern part of India, where carrots were a popular vegetable in the winter months.

Over time, the dish evolved and became more refined. People started adding khoya, which is a type of milk solids, to give the dish a creamier texture. The use of ghee, a type of clarified butter, also became more common, adding a rich flavor to the dessert. As the Indian carrot pudding recipes gained popularity, it spread to other parts of India and was adapted to local tastes. The addition of different spices and nuts also varies by region. Today, carrot halwa remains a popular dessert in India and is popular during special occasions and festivals. Its popularity has also spread to other parts of the world, where it is enjoyed as a delicious and exotic treat. So follow the recipe card and get ready for an intense learning experience to make this gajar halwa recipe.

Indian Carrot Pudding Recipe Ingredients

Carrots

Carrots are the main ingredient in this recipe and give the pudding its distinct flavor and texture. Peel and chop the carrots and cook until soft and tender. You can also use store-bought shredded carrots, but the traditional Indian version of carrot pudding uses fresh carrots.

Milk

Whole milk creates a creamy base for the pudding. It provides a rich and smooth texture to the dessert. Some recipes also use heavy cream, milk powder, and milk solids to achieve a creamy, pudding-like consistency. However, this simple recipe only involves full fat milk.

Cashews and Raisins

The cashews add a crunchy texture and a nutty flavor to the pudding, while the raisins give a gooey, rich twist to the dish.

Sugar

Sugar provides sweetness to the dish and compliments the natural sweetness of the carrots.

Ghee/clarified butter

It cooks the grated carrots, and provides a rich, buttery flavor to the dish.

Cardamom powder

Cardamom adds a warm, earthy flavor to the dish and enhances the overall aroma of the dish.

Chopped nuts for garnishing

They add a visual appeal to the dish and provide a crunchy texture.

Indian Carrot Pudding Recipe Step by Step Instructions

In a large, heavy bottom pan, heat 2 tbsp of ghee over medium heat.

Add 2 tbsp of cashews and raisins and fry them until golden. Remove them from the pan and set them aside.

In the same pan, add 4 large carrots (peeled and grated).

Sauté the grated carrots on medium heat until the moisture has evaporated.

Add 1 cup of full cream milk to the pan and stir continuously to avoid burning and to avoid it sticking to the bottom of the pan.

Once all the milk has evaporated, add 3 tbsp of sugar (or to taste) and keep stirring until the sugar has completely melted.

Add the fried cashews and raisins, along with 1/4 tsp of cardamom powder. Mix well.

Finally, add 2 tbsp of ghee and stir for a minute.

Garnish with some chopped nuts of your choice.

Serve and enjoy the delicious carrot halwa!

Serving Suggestions

You can serve this Indian carrot pudding recipe warm or chilled, making it a versatile dessert. To add some contrast to the sweet and rich flavors of the halwa, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Another popular way to enjoy carrot halwa is to pair it with a cup of hot chai tea or coffee. For some added texture and crunch, you can sprinkle chopped nuts such as pistachios, almonds, or cashews on top of the halwa before serving. Finally, to elevate the presentation and provide a beautiful pop of color, garnish with some saffron strands or rose petals. Overall, the serving options for carrot halwa are endless and can be customized to one’s personal taste preferences.

You can also serve it after a traditional meal like poriyal or paal payasam in combination with other sweets like coconut barfi. If carrots are in season, you can also make our other carrot recipes like a fusion pudding or a carrot poriyal.

Storage Suggestions

To store carrot halwa, let it cool down to room temperature, then transfer it to an airtight container. Keep the container in the refrigerator and consume within 3 to 4 days. Carrot halwa can also be stored in the freezer for up to a month. To freeze, let the halwa cool to room temperature, transfer it to an airtight container or a freezer-safe bag, and label it with the date. To thaw, place the container or bag in the refrigerator overnight. Reheat the halwa on low heat on the stovetop or in the microwave, adding a splash of milk or water if needed to bring it back to the desired consistency. Avoid refreezing thawed carrot halwa as it can affect its texture and taste.

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