GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
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.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
GAJAR KA HALWA (CARROT PUDDING)
Make and share this Gajar Ka Halwa (Carrot Pudding) recipe from Food.com.
Provided by Rabia
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
- Cook over medium heat until all the milk gets dried up.
- Stir the mixture occasionally to prevent any sticking.
- Add sweetened condensed milk and ghee and let the mixture dry.
- When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
- Note: This can be garnished with nuts or soaked raisins or fresh cream.
Nutrition Facts : Calories 137.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 82.1, Carbohydrate 17.6, Fiber 1.3, Sugar 13.6, Protein 3.7
GAJAR HALWA (GLAZED CARROT FUDGE)
Provided by Julie Sahni
Categories dinner, dessert
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
- Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
- Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 82 milligrams, Sugar 22 grams, TransFat 0 grams
GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)
This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)
Provided by - Carla -
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat carrots and half-and-half to boiling in saucepan; reduce heat.
- Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
- Stir in the brown sugar, raisins, butter, cardamom and salt.
- Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
- Garnish with pistachios or slivered almonds.
- Serve warm and enjoy!
Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5
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GAJAR KA HALWA (CARROT PUDDING) - MASALA AND CHAI
From masalaandchai.com
Ratings 2Category DessertCuisine IndianTotal Time 25 mins
- Grate 4-5 carrots in the medium sized holes on a grater. Toss them into a large heavy-bottom pan on medium heat and immediately add the milk. Allow the milk to boil until the carrots are softened. Continuously mix the carrots so that the milk does not stick to the bottom.
- Once the carrots have softened, melt in the ghee and continue to allow the mixture to simmer and thicken. Once the carrots have darkened in color, slowly mix in the milk powder, which will thicken up the last of the remaining milk.
- Stir in the sugar and the cardamom powder towards the end of the cook time. The milk will be fully incorporated, and the carrots should be soft and darkened in color.
- Remove the halwa from heat, and stir in chopped almonds, pistachios, halved cashews, and golden raisins. Serve.
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