Best Indian Carrot Pudding Recipes

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)

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!

INDIAN CARROT PUDDING (GAJAR KA HALWA)

Steps:

• Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
• Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
• Serve garnished with extra cashews if desired.

INDIAN RICE AND CARROT PUDDING

Steps:

• Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.

INDIAN CARROT PUDDING ~ GAJAR HALVAH

Steps:

• 1 Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter. 2 Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally. 3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes. 4 Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.

INDIAN CARROT PUDDING

Steps:

• In a heavy saucepan, place the milk over medium high heat, and bring to a boil. Sprinkle the rice into the boiling milk, stirring constantly for several minutes to keep the rice from settling on the bottom of the pan. Reduce the heat to medium-low and cook the rice at a gentle boil until the milk is reduced by half and the rice is tender, about 20 minutes, stirring often to prevent a skin from forming on the surface of the milk. Stir the carrots into the milk-rice mixture and continue cooking until the carrots are tender and the mixture is reduced to a thick sauce, about 15 minutes; stir frequently to prevent scorching on the bottom. Stir the sugar, about two-thirds of the almonds or pistachios, and the cardamom into the pudding and cook, stirring constantly, until the mixture begins to stick to the pan bottom, about 10 minutes. Remove from the heat, spoon into a bowl, and let cool to room temperature. Stir 1/4 cup of the cream or coconut milk and the rosewater into the pudding. Cover tightly with plastic wrap or aluminum foil and chill for at least 3 hours. Shortly before serving, remove from the refrigerator and check consistency; it should be a bit thinner than traditional rice pudding. If it seems too thick, stir in a little more cream or coconut milk. Spoon into individual bowls and sprinkle with the remaining almonds or pistachios and the silver and/or gold leaf (if used).