Recipe: Tasty Carrot milk Pudding (carrot halwa)

Carrot milk Pudding (carrot halwa). Vegan carrot halwa recipe With step by step photos. This vegan carrot halwa is a classic Indian carrot pudding made with grated carrots, almond milk, sugar and dry fruits. This carrot pudding is one of the most popular desserts made in India during winters.

Stir constantly and simmer until the mixture becomes dry. Gajar ka Halwa (gajrela) is a delicious and rich carrot pudding made by cooking carrots with ghee, milk, sugar and a bit of cardamom. It's the perfect dessert to make for any celebration, including Valentine's Day which is coming right up! You can have Carrot milk Pudding (carrot halwa) using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Carrot milk Pudding (carrot halwa)

1. You need 2 kg of grated carrots.
2. It’s 1.5 litres of full fat milk.
3. Prepare 200 grams of fresh khoya.
4. You need 250 grams of sugar.
5. You need 1/2 cup of chopped cashews, almonds and pistachios.
6. You need 1 tsp of cardamom powder.
7. It’s 2 tbsp of clarified butter.

It's perfect for Easter too – after all, the Easter Bunny loves. This carrot pudding is is mix of gajar halwa and rice pudding /kheer. The carrots are shredded and roasted a bit then cooked further in non dairy milk. The pudding is flavored with cardamom.

Carrot milk Pudding (carrot halwa) instructions

1. Take a pressure cooker add ghee, heat it. Add grated carrots and roast for 5-7 mins, keep stirring well. Add milk at room temperature and mix and cover the lid. Pressure cook for one whistle..
2. Open the lid, carrots are cooked now simmer for 30-40 mins till all the milk gets thickens and gets the pudding-like texture. At this point add khoya and cardamoms powder and give it nice mix so that khoya can get evenly mixed..
3. Now add sugar and mix until sugar gets dissolved completely, simmer and evaporate the excess water and get a thick consistency. Garnish with chopped dry fruits of your choice. Serve hot or chilled as per your choice..

Use other spice of choice, such as cinnamon, nutmeg or saffron. Add in some turmeric for a breakfast pudding. 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 Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.