Sweet Carrot Pudding Recipes

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

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.

CARROT PUDDING

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

GAJAR KA HALWA - INDIAN CARROT PUDDING

Steps:

• Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
• Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
• Add the carrots and saute for about 8 minutes until the color of the carrots changes.
• Keep stirring to avoid burning. This is a labor of love.
• Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
• Keep stirring to avoid sticking and burning.
• Once all the milk is absorbed, this is what you should have.
• Add the sugar.
• Immediately after, add 1 more tbsp of ghee.
• Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
• Once done, add cardamom powder. Stir.
• Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
• Mix well.
• Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
• Enjoy with a cup of my Kadak Masala Chai.

INDIAN CARROT DESSERT - GAJAR KA HALWA

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!

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.