Indian Carrot Pudding : Gajar Halva

Indian Carrot Pudding : Gajar Halva

Sweet Butterfly


6 servings
  1. 6 carrots, grated
  2. 4 cups liquid milk
  3. 1 cup sugar
  4. 5/16 cup raisins
  5. 1/4 cup butter
  6. 1/2 teaspoon ground cardamom, ground
  7. 1/4 teaspoon salt
  8. 1/4 cup pistachios, crushed, or silvered almonds


70 mins
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    Pour the milk in a saucepan, add in the carrots and cook over medium heat.

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    When the milk starts boiling, reduce the heat and simmer uncovered until the carrots are tender and most of the milk is absorbed (45 minutes). Stir every once in a while.

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    Add in the sugar, raisins, butter, cardamom, and salt. Stir constantly until the sugar is dissolved and the mixture starts to thicken.

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    Remove the mixture from heat and pour into a serving dish. Garnish with pistachios or almonds.

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    Serve warm.

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