Best Vegan Gajar Ka Halwa Carrot Pudding Recipes

GAJAR KA HALWA - INDIAN CARROT PUDDING

Steps:

• Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
• Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
• Add the carrots and saute for about 8 minutes until the color of the carrots changes.
• Keep stirring to avoid burning. This is a labor of love.
• Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
• Keep stirring to avoid sticking and burning.
• Once all the milk is absorbed, this is what you should have.
• Add the sugar.
• Immediately after, add 1 more tbsp of ghee.
• Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
• Once done, add cardamom powder. Stir.
• Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
• Mix well.
• Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
• Enjoy with a cup of my Kadak Masala Chai.

GAJAR KA HALWA (CARROT PUDDING)

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.

VEGAN GAJAR KA HALWA--CARROT PUDDING

Steps:

• Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well.
• Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well.
• Top with Cashews and Dates and serve.

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

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.