Gajar ka halwa or the Indian carrot pudding is one of the most popular Indian desserts. Grated carrot is cooked in milk with sugar, cardamom, and raisins, and sprinkled with dry fruits. It is enjoyed both as a hot as well as a cold dessert! This recipe is without the use of khoya or condensed milk.
In a heavy bottom pot, put milk to heat on medium high. When the milk comes to a boil, reduce the flame to low and let it simmer.*
Take out 2 tbsp of milk in a small bowl and add in the saffron strands.
While the milk is boiling, wash, peel, and grate the carrots.
In a big kadhai/ wok, heat ghee. Add the grated carrots. Stir and cook covered for about 10 mins.
To the carrots, now add the boiled milk. Mix well and let it cook, with occasional stirring, for about 30 mins till the carrots are cooked and the milk is reduced to ⅓rd.
Now add the sugar, saffron milk, raisins and half the cardamom powder. Mix well and continue to simmer on low heat for another 5-10 mins till the carrot halwa becomes thick and all the milk has evaporated.
Mix in the remaining cardamom powder, garnish with green pistachios and serve hot. Or let it cool and chill in the refrigerator for at least an hour before serving it cold.
Notes
*A simple trick to heat milk without it spilling over is to put a wooden spoon in the pot.
Ghee is optional, it is not necessary to cook the carrots but it adds to the traditional taste.