Gajar Halwa (Carrot and Cardamom Pudding)

Recipe from Cheetie Kumar

Adapted by Brigid Washington

Updated Nov. 13, 2020

Gajar Halwa (Carrot and Cardamom Pudding)
Melina Hammer for The New York Times
Total Time
1 hour
Rating
5(369)
Comments
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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. —Brigid Washington

Featured in: Exuberant Diwali Sweets From a Rock-Star Chef

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Ingredients

Yield:3 to 4 servings
  • 3tablespoons plus 2 teaspoons ghee or clarified butter
  • 8 to 10large 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
  • 3cups/720 milliliters good-quality whole milk
  • ½teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle
  • ¼cup/50 grams granulated sugar, plus more to taste
  • ¼cup/30 grams chopped toasted pistachios, almonds or a mixture
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

350 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 27 grams sugars; 8 grams protein; 150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
369 user ratings
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Comments

sunita

This recipe leaves out the mawa - soft cheese - that is the essence of gajjar halwa. Freshly grated nutmeg and saffron are also essential. Best served warm with toasted nuts and golden raisins...

vm

Made it vegan by subbing coconut oil for the ghee, and a mixture of full fat coconut milk and soy milk for the whole milk. Did everything else exactly as written. Absolutely fantastic.

JimVijay

Instead of ghee/clarified butter, what would happen if one used regular butter? There would be extra moisture & milk proteins, but would the latter affect the taste?

Maureen

I used coconut oil in place of ghee and added cracked whole cardamom pods which I fished out of the pudding toward the end of the cooking period. I doubled the recipe which meant that it took almost an hour to cook off the milk. I chilled the pudding and it really became a thick dessert that held its shape when scooped. Delicious with raw chopped pistachios on top!

LBiggie

Use cardamom. Not cinnamon

Kinsale

Used saffron and rose water and it was delightful

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Credits

Adapted from Cheetie Kumar

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