Carrot pudding, or gajar halwa, is a classic Indian dessert loved by many for its rich flavor and creamy texture. But what if I told you that you could take this traditional dessert to the next level with a fusion recipe that incorporates unique ingredients? Imagine the aromatic flavor of vanilla, the silky-smooth texture of agar agar, and the sweetness of condensed milk all coming together in one delicious dish. This modern twist on the classic gajar halwa recipe will surprise your taste buds with every bite. The agar agar threads or powder will help set the pudding to a perfect consistency, and the vanilla extract will add a subtle and delicious flavor, and the condensed milk will provide a creamy and sweet taste to the dish. This fusion gajar halwa recipe is perfect for those who love to experiment with flavors and try new things.
Indian carrot pudding, or gajar halwa, is a beloved sweet dish in Indian cuisine that has a long-standing cultural significance. It is a traditional recipe passed down from generation to generation, and it is often served during special occasions and festivals. This traditional Indian dessert is a common sight in the streets of New Delhi especially this time of the year during the winter season. Carrots are ideal in this season for a variety of recipes such as carrot poriyal. The addition of cardamom powder, golden raisins, and ghee adds a delicious and aromatic flavor to the dish. Gajar halva is also a popular dessert during the festival of Diwali, which is celebrated in many parts of India. You can garnish it with almonds, pistachios, or rose water and serve it warm or at room temperature, after spicy food.
Indian carrot pudding, also known as gajar halwa, has a long and rich history in Indian cuisine. Its origin is not certain, but it is believed to have originated in the Punjab region of North India. The dish is traditionally made during the winter months when carrots are in season and abundant. It was originally made using hand-grated carrots, cooked slowly over low heat with ghee, full fat milk, and sugar. Over time, the dish has evolved, and many variations have emerged, including using condensed milk, coconut milk, almond milk, or milk powder to achieve a richer flavor and pudding-like consistency.
Today, this dish has also gained popularity in other countries, including the United States, where it is often served in Indian restaurants or prepared at home by those who appreciate its rich flavors and unique taste. Modern methods include using a stovetop pressure cooker, electric pressure cooker or a slow cooker to make quick Instant Pot gajar halwa. You can also make this carrot pudding recipe with coconut milk or almond milk for a vegan version. Don’t worry if you’re making it for the first time; we’re here to guide you through the cooking process step by step with this simple recipe card. Forget the plain old carrot cake if you want to impress your guests or celebrate special occasions; this is the perfect dessert for you. So, let’s get started and make the best gajar ka halwa you’ve ever tasted!
Ingredients For Indian Carrot Pudding Recipe
Carrots are the main ingredient in this recipe and give the pudding its distinct flavor and texture. The carrots are peeled and roughly chopped and cooked until soft and tender. You can also use store-bought shredded carrots, but the traditional Indian version of carrot pudding uses fresh carrots.
Whole milk is used to create 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.
Sweetened condensed milk
A small tin of sweetened condensed milk is all that you need to enhance the sweetness and creaminess of the pudding. It contributes to the overall flavor of the dessert.
Agar agar threads or powder act as a thickener to give the pudding its desired consistency. It provides a gel-like texture to the pudding and helps it set easily.
The cashews add a silky nutty flavor to the pudding.
Vanilla extract is optional, but in this fusion recipe, it adds a whole new layer of flavor to the pudding. So throw in some vanilla extract for that subtle vanilla aroma and flavor. You can also replace vanilla with a 1/2 tsp of ground cardamom for a more traditional flavor.
Step by Step Instructions
Begin by soaking 1/2 cup agar agar threads or 2 tbsp agar agar powder in 1 cup of water for 15 minutes.
After 15 minutes, bring the mixture to a boil and then set it aside.
Next, peel and roughly chop 2 carrots and 10 cashews.
Boil them in a pot of water until they are fork-tender.
Once the carrots and cashews are boiled, transfer them to a mixer jar and grind them with 1/2 cup of milk until you get a smooth paste.
In a separate heavy bottom pan, add 1.5 cups of milk and the sweetened condensed milk, and bring to a boil.
Once the milk is boiling, add the carrot and cashew paste to the milk.
Next, add the agar agar mixture to the pan and continue to boil for a few minutes, stirring continuously to avoid sticking it to the bottom of the pan.
Then add vanilla extract or 1/2 tsp ground cardamom to your mixture.
Remove the pan from the heat and strain the pudding mixture through a fine-mesh strainer.
Pour the mixture into a mold and let it cool completely.
Once cooled, cover the mold and refrigerate the pudding for at least 2 hours.
After 2 hours, remove the mold from the refrigerator and unmold the pudding.
Cut the pudding into desired shapes and serve chilled. Enjoy your delicious Indian Carrot Pudding!
To serve the delicious Indian Carrot Pudding, there are several options to consider. One suggestion is to sprinkle some crushed cashews on top of the pudding to add a nice crunch to the smooth texture. Another suggestion is to serve the pudding with a scoop of vanilla ice cream or whipped cream, which will complement the sweetness of the pudding. To enhance the flavor, one can also sprinkle a pinch of cardamom powder on top of the pudding, which will provide a subtle and warm aroma.
In addition, you can add a garnish of chopped pistachios or almonds to add a pop of color and provide additional flavor and texture. Finally, a drizzle of honey or maple syrup on top of the pudding will add a touch of sweetness and give the dessert a luxurious finish. You can serve it with chai after a spicy Indian meal like poriyal along with other sweets like coconut barfi and Bundt cake. Regardless of the chosen serving suggestion, this Indian Carrot Pudding is sure to be a crowd-pleaser and a delightful end to any meal.
To store Indian Carrot Pudding, first allow it to cool completely and then cover it tightly with plastic wrap or an airtight container. Keep it refrigerated and consume within 3-4 days for the best taste and texture. Always store the pudding in a clean and dry container, and discard it if you notice any signs of spoilage.
Indian carrot pudding, also known as gajar halwa, is a traditional Indian dessert made with grated carrots, whole milk, and sugar. It is a popular sweet dish in North India, especially during winter. This recipe is a fusion that appeals to both eastern and western palates.
The main ingredients in carrot pudding are grated carrots, whole milk, sweetened condensed milk and agar. Other optional ingredients include ghee, vanilla, cardamom powder, golden raisins, almond meal, and coconut milk.
To make carrot pudding, you first need to grate the carrots and then cook them in a heavy bottom pan with whole milk, sugar, and any other desired ingredients, such as cardamom powder and golden raisins. You need to cook the mixture on medium to low heat until it reaches a pudding-like consistency.
You can grate the carrots using a hand grater or a food processor. If you are using a food processor, you can use the shredding attachment to quickly grate the carrots.
While you can use regular carrots to make carrot pudding, it is best to use fresh red or orange carrots for the best flavor, color, and texture.
Yes, you can use milk powder instead of whole milk in carrot pudding. Mix the milk powder with room temperature water to create a liquid mixture and use it in the recipe.
Yes, you can use almond milk or coconut milk instead of whole milk in carrot pudding. However, it may change the flavor and texture of the pudding.
Yes, you can use a slow cooker or an electric pressure cooker to make carrot pudding. However, you need to adjust the cooking time and follow the instructions for the specific cooking device.
You can store leftover carrot pudding in an airtight container in the refrigerator for up to 5 days. Reheat the pudding in a pan or microwave before serving.
Yes, gajar halwa is a popular Indian dessert that is often served at special occasions such as weddings and festivals.
Yes, you can use almond flour or almond meal in carrot pudding. It adds a nutty flavor and a slightly different texture to the traditional recipe.
Yes you can use condensed or sweetened milk in carrot pudding instead of sugar just like in this recipe.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.