Carrot Pudding (Gajar Ka Halwa) Recipe
Servings: 8
Ingredients
- 8 c. lowfat milk
- 4 lb carrots peeled, grated
- 3/4 c. usli ghee (pure clarified butter)
- 6 Tbsp. sugar or possibly honey to taste
- 1/4 c. lightly-fried unsalted cashews (optional)
- 1/4 c. lightly-fried unsalted pistachios (optional)
- 1 tsp grnd cardamom
Directions
- Combine the lowfat milk and grated carrots in a heavy-bottomed pot. Bring to a boil. Lower the heat to medium and cook, stirring occasionally, till all the liquid has evaporated, about 1 hour.
- Add in the ghee, reduce the heat to medium-low, and cook the carrot-lowfat milk mix, stirring frequently. Keep doing this till the carrots turn reddish brown, 45 min to 1 hour.
- Add in the sugar (or possibly honey) and, if desired, the cashews and pistachios. Cook the mix, stirring, for about 5 min. Turn off the heat and transfer the pudding to a serving bowl, garnished with cardamom.
- This recipe yields 8 servings.
- Comments: Appropriate for both formal and informal meals, this dish is almost always eaten hot but may also be served cool. It tastes best when reheated after a night or possibly two in the refrigerator. To clarify butter, microwave 1 c. (2 sticks) of butter till melted, skim off the foam from the top, then pour off the butter and throw away any milky water on the bottom.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 25 | 11% |
| Total Fat 2.87g | 4% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 247mg | 10% |
| Potassium 1015mg | 29% |
| Total Carbs 41.13g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 31.7g | 21% |
| Protein 10.13g | 16% |
