Skip to main content

Flavours of Singapore Challenge: Gajar Halwa

One of the great things about being part of a community of foodies is that different blogger's posts encourage me to stretch and cook something challenging or new-to-me. Love it!

I came across this invitation from Nayna of the Simply.Food blog: "Inviting Adventurous foodies to cook for flavours of Singapore event." Okay, I'm in!

The rules - "Prepare a vegetarian dish with Singaporean flavor and flair. And do it during the month of January." I can do that.

Perusing her suggested websites for recipes, my mouth began to water at the combinations of spices and I could just imagine the aroma that would be drifting from my kitchen.

Though many different dishes caught my eye - bean curd with crab sauce and coconut pork, for instance - the limitation of making a vegetarian dish drew to me this dessert, a colorful carrot pudding. Scented with cardamom and studded with cashews, it's delicious and so easy! So while my husband and older son were working on Riley's La Purisima mission project, I grabbed my littlest cooker and whisked him into the kitchen for this challenge. He shredded carrots and stirred tirelessly.
I read many different different versions of gajar halwa and adapted to create this, our take on gajar halwa for your Flavours of Singapore challenge. Here you go, Nanya...

  • 6 carrots, finely shredded
  • 12 oz evaporated milk
  • 4 T butter
  • 1/3 C organic brown sugar
  • splash of ginger syrup
  • 1 t cardamom powder
  • raw cashew nuts, chopped for garnish

Melt the butter in a frying pan on medium heat. Add the shredded carrots and cook until tender and slightly changed in color.

Add the milk and cook until evaporated. Next add the sugar, ginger syrup, and cardamom powder and cook for another three minutes until the halwa starts to pull away from the side of frying pan.

Garnish with cashew nuts. Serve hot.

After we indulged, we had a little geography lesson so the boys could see where the dessert was from. Delicious!


  1. Hi, this is a wonderful write up of your experience, thanks for the awesome looks fab.Let's hope you find some more wonderful dishes to cook from this place, have u tried the Rojac salad or Singapore fried rice?

  2. Your boys have the cutest smiles ever ,following your blog now.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir