INDIAN CARROT DESSERT - GAJAR KA HALWA
A signature Indian dessert - carrot pudding or halwa! Packed with nuts and infused with cardamom, it's unique and crazy delicious!
Provided by Cooking The Globe
Time 3h
Number Of Ingredients 8
Steps:
- Grate the carrots either using a hand grater or a food processor.
- Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
- Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
- Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
- Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
- When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!
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
INDIAN CARROT PUDDING (GAJAR KA HALWA)
This version of halwa is made with powdered milk.
Provided by Indian Recipes
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 464.1 calories, Carbohydrate 47.3 g, Cholesterol 63.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 10.9 g, SaturatedFat 14.4 g, Sodium 239.9 mg, Sugar 40.8 g
INDIAN RICE AND CARROT PUDDING
This Indian carrot pudding recipe is rich in flavor and very easy to prepare. -Daljeet Singh, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
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
CARROT PUDDING
This is a healthy recipe for children as well as grown-ups.easy to make and very popular dessert in all over India.
Provided by sharda
Categories Dessert
Time 1h
Yield 1 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
- take a wok or pan, put in the butter and melt it.
- as the butter melts, put in the grated carrot.
- Just fry it for 5 minutes.
- Pour all the milk into the pan.
- let it cook over medium heat.
- keep stirring it frequently.
- after about 45 minutes it will get thickened into thick consistency, like a paste.
- You can keep the measure of consistency according to your like.
- If you make it more thick cook for some more time.
- After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
- Switch off the gas.
- In another pan roast the raisins and cashew in a little butter.
- mix the raisins and cashews into the pudding.
- Allow it to cool.
- when it comes to the room temperature mix in the cardamum powder.
- serve cool.
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).
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