Carrots are one vegetable I love. I love eating carrots raw, or steamed, or in my salad with ranch dressing. So naturally Gajar Ka Halwa is my favorite dessert. This carrot pudding dessert is sweet and made completely from shredded carrots. My mother-in-law makes the best Gajar Ka Halwa hands down. Last year she made an entire pot of it and froze it for me in batches. I pretty much finished that in weeks because I’d eat a pouch a day! Since I have changed up my diet I wanted to make the gajar ka halwa with less sugar and lactose free because I’m lactose intolerant. So the other night I attempted to make it on my own following my sweet mother-in-laws recipe! And it turned out scrumptious! Here is the recipe, I’ll write the substitutes I used as well for reference.
Gajar Ka Halwa Recipe
- 7 Medium size Carrots
- 3 Cups Milk
- 2 Tsp Coconut Milk
- 1 Cup Sugar (Substitutes: Brown Sugar, Stevia, or Splenda)
- 1/4 Cup Butter (Substitutes: Ghee/Coconut Oil)
- 5 cardamom seeds (elaichi) (Ground Cardamom- I recommended grinding them fresh it gives a stronger tasteful smell.)
1.) Wash and Peel Carrots
2.) Shred carrots (we use a food processor to do this or you can purchase a bag of shredded carrots from the grocery store)
3.) On medium heat boil almond milk and shredded carrots in a pot.
4.) When carrots have softened and milk has been dissolved add butter (Ghee or Coconut Oil) and stir on low heat for 4 minutes.
5.) Add cardamom powder and sugar stir until everything is well mixed
6.) Garnish with blanched almonds
Hope you enjoy this recipe! If you make it I’d love to know how it turned out!