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A classic North Indian dessert, this rich and aromatic carrot pudding is slow-cooked with milk, ghee, and nuts. It's the perfect sweet treat for festivals, celebrations, or a cozy winter evening.
For 8 servings
Cook Carrots and Milk
Add Sugar
Roast with Ghee
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A classic North Indian dessert, this rich and aromatic carrot pudding is slow-cooked with milk, ghee, and nuts. It's the perfect sweet treat for festivals, celebrations, or a cozy winter evening.
This north_indian recipe takes 90 minutes to prepare and yields 8 servings. At 518.75 calories per serving with 13.07g of protein, it's a moderately challenging recipe perfect for dessert.
Incorporate Khoya and Nuts
Garnish and Serve
For a quicker version, replace the milk and sugar with one 400g can of sweetened condensed milk. Cook the carrots until tender, then add the condensed milk and cook until thick before adding ghee and nuts.
Substitute full-fat milk with almond milk or cashew milk. Use coconut oil or a vegan butter substitute instead of ghee, and omit the khoya or use a vegan mawa alternative made from nuts.
Replace sugar with an equal amount of finely chopped dates or a date paste. Cook the dates with the carrots and milk until soft and well-combined. You can also use sweeteners like stevia or monk fruit, adding them to taste at the end.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining good vision, supporting the immune system, and promoting healthy skin.
The generous amounts of milk and khoya in this recipe make it a good source of calcium, which is essential for strong bones and teeth.
The combination of ghee (healthy fats), sugar (carbohydrates), and nuts provides a quick and dense source of energy, making it a perfect dessert after a meal.
One serving of this Gajar ka Halwa (approximately 1 cup or 210g) contains around 480-500 calories. The exact count can vary based on the fat content of the milk and the amount of sugar and ghee used.
Gajar ka Halwa is a rich dessert and should be enjoyed in moderation. While carrots provide Vitamin A and milk provides calcium, it is high in calories, sugar, and saturated fat from ghee and khoya. It's best considered an indulgent treat for special occasions.
Yes, you can. To compensate for the richness, you can either use 1/2 cup of milk powder added towards the end, or simply cook the milk with the carrots for a longer duration until it reduces and thickens significantly, creating a similar creamy texture.
Traditionally, red carrots (often called Delhi carrots), available in India during the winter, are used. They are juicier, sweeter, and give the halwa its signature vibrant reddish-orange color. If unavailable, regular orange carrots will also work well.
Allow the halwa to cool completely, then store it in an airtight container in the refrigerator. It stays fresh for up to a week. Reheat it in a pan or microwave before serving.