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Gajjar Halwa (Carrot Pudding)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4656176

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #indian #recipes for dessert #recipes for pudding #recipes using cardamom #recipes using carrot #recipes using cashew #recipes using raisin #recipes with images #recipes with metric units #recipes without cooking time #recipes without servings
Dessert

Ingredients

Scale
  • 2–3 large carrots
  • ½ cup (120 g) cashew nuts, broken
  • ½ cup (120 g) raisins, washed
  • 1 pinch salt
  • 2–3 teaspoons sugar
  • 4 pods cardamom
  • 1 pinch cinnamon powder
  • 1 tablespoon butter
  • 1 cup (240 ml) milk

Directions

  1. Cut off the blemished ends of the carrots, wash them, and then peel them.
  2. Grate the carrots, and transfer the grated carrots into a saucepan.
  3. Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
  4. Heat the saucepan and bring the contents to a boil, while mixing.
  5. Cook until the milk has mostly evaporated.
  6. Serve with a sprinkling of cinnamon powder on top.

Notes

When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste.

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