Gajar Halwa (Carrot Pudding)
Grated carrots simmered in milk, ghee, and cardamom. This classic Indian pudding is pure warmth in a bowl.
Prep Tip You will need to regulate the heat so the milk and carrots reduce but don’t boil over or burn.
Ingredients
- 1/4 cups ghee
- 4 carrots, coarsely grated
- 1/2 cup caster sugar
- 2 cups full-cream milk
- 1/4 teaspoons Woolworths ground cardamom
- 1/2 cup thickened cream
- 1/4 cup pistachios, chopped
- 1/4 cups ghee
- 4 carrots, coarsely grated
- 1/2 cup caster sugar
- 2 cups full-cream milk
- 1/4 teaspoons Woolworths ground cardamom
- 1/2 cup thickened cream
- 1/4 cup pistachios, chopped
- Step 1 of 3Heat ghee in a large, non-stick frying pan over medium-high heat. Add carrot and cook, stirring continuously, for 5 minutes or until the carrot starts to darken and soften. Add sugar and cook, stirring, for a further 5 minutes or until the liquid from the carrot reduces by three-quarters.
- Step 2 of 3Meanwhile, in a separate large saucepan, bring milk almost to a boil. Reduce heat to a simmer and simmer for 20 minutes or until reduced by half. Pour reduced milk into carrot mixture. Add cardamom. Simmer over medium-high heat for 6-8 minutes or until three-quarters of the milk has evaporated. Stir in ½ cup cream and simmer, stirring frequently, for 8-10 minutes or until cream has thickened.
- Step 3 of 3Divide the warm pudding among small bowls or glasses. Top with pistachios. Serve.
Method
- Step 1 of 3Heat ghee in a large, non-stick frying pan over medium-high heat. Add carrot and cook, stirring continuously, for 5 minutes or until the carrot starts to darken and soften. Add sugar and cook, stirring, for a further 5 minutes or until the liquid from the carrot reduces by three-quarters.
- Step 2 of 3Meanwhile, in a separate large saucepan, bring milk almost to a boil. Reduce heat to a simmer and simmer for 20 minutes or until reduced by half. Pour reduced milk into carrot mixture. Add cardamom. Simmer over medium-high heat for 6-8 minutes or until three-quarters of the milk has evaporated. Stir in ½ cup cream and simmer, stirring frequently, for 8-10 minutes or until cream has thickened.
- Step 3 of 3Divide the warm pudding among small bowls or glasses. Top with pistachios. Serve.
Method
- Step 1 of 3Heat ghee in a large, non-stick frying pan over medium-high heat. Add carrot and cook, stirring continuously, for 5 minutes or until the carrot starts to darken and soften. Add sugar and cook, stirring, for a further 5 minutes or until the liquid from the carrot reduces by three-quarters.
- Step 2 of 3Meanwhile, in a separate large saucepan, bring milk almost to a boil. Reduce heat to a simmer and simmer for 20 minutes or until reduced by half. Pour reduced milk into carrot mixture. Add cardamom. Simmer over medium-high heat for 6-8 minutes or until three-quarters of the milk has evaporated. Stir in ½ cup cream and simmer, stirring frequently, for 8-10 minutes or until cream has thickened.
- Step 3 of 3Divide the warm pudding among small bowls or glasses. Top with pistachios. Serve.