Skip to main content

Gajar Ka Halwa (Carrot Pudding) #FantasticalFoodFight


I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes


This month, we were given the challenge of making a recipe inspired by carrot cake. So. Many. Possibilities. I have made many a carrot cake: D made a Spicy Carrot Cake one Easter; Morotskaka is a Swedish carrot cake; I even folded petals in a Marigold Carrot Cake.


But I really wanted to do something different. I toyed with a savory carrot cake with turmeric and a feta cheese "frosting," but I'll save that for another time. In the end, I opted to make an unusual Indian dessert that's made with grated carrots, milk, nuts, and spices. But, first, here's the rest of the crew's offerings...



Gajar Ka Halwa
(Carrot Pudding)

This isn't wholly traditional as I used what we had. I wanted to use rainbow carrots - I had orange, yellow, and purple ones - but D insisted that we use only the orange ones for this. And since he was the one doing all the grating, I went with it!


Ingredients
  • 4 cups organic carrots, grated 
  • 2 cups whole milk
  • 5 Tablespoons organic dark brown sugar
  • 2 Tablespoons butter (traditionally, ghee is used)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 14 ounces condensed milk
  • 1 cups whole roasted, unsalted cashews + more for garnish


Procedure
In a large, flat-bottom pan, add the carrots, brown sugar, and 1 cup milk. Heat until the sugar is dissolved. Add the rest of the milk. Once the milk boils, reduce the heat to a simmer then cook, stirring occasionally, until the milk is absorbed completely and the carrots are soft.

Add in the cashews, the butter, and the spices. Pour in the condensed milk. Continue cooking until the liquid is incorporated into the carrots and you have a thick pudding. Spoon into individual serving bowls and garnish with a cashew.

Comments

  1. Yes! I was so hoping someone would do halwa! Yum!

    ReplyDelete
  2. You are so lucky to have such a great helper! This sounds so yummy.

    ReplyDelete
  3. I have never heard of Halwa and now I can't wait to try it.

    ReplyDelete
  4. Totally love gajar ka halwa, I can eat packs and packs of it in one sitting but only worried about the calories... hehe... the halwa looks delicious...

    ReplyDelete
  5. That looks fantastic - also totally intrigued by the savory carrot cake!

    ReplyDelete
  6. Delicious looking halwa. I usually just add a bit of cardamom and saffron. However, do love your idea of adding carrot cake spices to it.

    ReplyDelete
  7. What a great flavor profile!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

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 foodlustpeoplelove@gmail.com. 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

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn