Today we are sharing the recipe for one of our most favourite Indian desserts which is Gajar Ka Halwa / Indian Carrot Pudding. It an Indian dessert which is made using carrots, milk and sugar and is spiced with cardamom which gives it a lovely flavour.
It is one of the most popular Indian desserts which is loved by everyone, young or old. Gajar Ka Halwa is made quite often but especially during the winters when carrots are in season. People also make it during festivals and to celebrate special occasions.
We would tell our mom to make it at least once a year as we simply love eating it. It is certainly a labour of love as you have to cook the carrots in milk and sugar on a slow gas for hours to achieve the desired consistency. But in the end it is worth it as the halwa /pudding is absolutely delicious.
I wanted to try making Gajar Ka Halwa but since I’m a little impatient I decided to make it using the pressure cooker as it is a quicker way to make it. I found a recipe and tried it out. The halwa came out good and I was happy. It is certainly very delicious and hard to resist.
I think you should definitely try making this Gajar Ka Halwa. You will definitely love it, especially if you have a sweet tooth. Make it for your family and friends too who will most certainly enjoy it.
Gajar Ka Halwa / Indian Carrot Pudding
(1 cup = 250 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml)
- 500 grams (4 to 4.5 cups) carrots (washed, peeled and grated)
- 2 cups milk (full fat milk is best)
- ½ cup sugar
- 4 tablespoons ghee (clarified butter)
- ½ teaspoon cardamom powder
- 1 tablespoon cashews, chopped
- 1 tablespoon almonds, sliced
- Heat ghee (clarified butter) in a pressure cooker (2 litre) and add the grated carrots.
- Stir well for about 2 minutes and then add the milk, sugar and the dry fruits.
- Mix well and close the pressure cooker lid. Pressure cook the gajar halwa mixture for 1 whistle. It takes around 20 to 25 minutes on a low to medium-low flame.
- After one whistle, switch off the gas and wait for the pressure to settle down and only then remove the lid.
- Switch on the flame again and cook the gajar halwa on a medium-high to high flame. When the mixture starts bubbling, add the cardamom powder and mix well.
- Continue cooking the mixture until it thickens. Keep stirring the in between so that it does not burn at the bottom.
- Once it has reached the desired consistency, switch off the flame.
- Serve warm or you can refrigerate and serve cold.
Thank you for going through our recipe. In case you make this, do share a picture with us on instagram (either @the_epicurious_explorers or @ suz_bakes), or via email (firstname.lastname@example.org).
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