Gajar Ka Halwa (Carrot pudding with toasted nuts and carrot ginger sauce)


Nutrition per serving

  • kcal 560 kcal
  • fat 12.8gg
  • saturates 6.2gg
  • carbs 73.5gg
  • sugars 18gg
  • fibre 6.8gg
  • protein 6.5gg
  • salt 0.5gg


  • 1.2kg carrots, grated
  • 600ml full cream milk
  • 8-10 green cardamoms (only the seeds)
  • 170g sugar
  • 100g ghee
  • 2 tbsp almonds, sliced
  • ½ tbsp pistachios
  • 3 tbsp cashew nuts
  • 2 tbsp raisins
  • 3 edible silver leaves (available at select supermarkets)
  • 150g carrots, sliced
  • 200ml water
  • 75g sugar
  • 30g soft butter
  • 20ml lemon juice
  • 30g gresh ginger, grated


  1. Sweat the grated carrot in a heavy bottomed pot. Pour in the milk along with the green cardamom seeds, and cover to allow the carrots to cook.

  2. Once the carrots have softened, remove the lid and allow the excess moisture to evaporate, gently stirring the mixture. Stir in the sugar and continue to cook on low heat, until the moisture dries up.

  3. To make the sauce, boil the carrots and ginger until soft, then add the butter, followed by the sugar. Blend to make a fine purée and add lemon juice.

  4. Heat the ghee and fry the sliced almonds, pistachios, cashew nuts and raisins. Mix this into the carrot halwa. Serve hot, with the sauce and garnished with the silver leaf.

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