Gajar Halwa ( Carrot Pudding )…The Easier Way

The beauty of this pudding is that even a novice can cook this beautiful looking dessert, as delicious as your grand mom would make it . If you are familiar with other ‘Carrot Pudding’ recipes, you will find that this one is cooked without using any butter/ghee. The traditional recipe uses grated carrots which are cooked for couple of hours in ghee/butter along with some milk.

 

I was trying to create a recipe which would use less or no butter at all & secondly which is not that time consuming. I found that if you pressure cook the carrots & then mash them either with a handy blender or potato masher, you can significantly cut down on the cooking time.Using condensed milk & ricotta cheese or khoya leaves no room for ghee/butter & sugar. So they are a good addition too. And while making all these changes you don’t compromise on the taste. After all  taste is what  matters in the end. Also, I’ve tried using dry milk powder instead of ricotta cheese & condensed milk with very good results.

 

Serves: 6                                             Difficulty Level: Easy
Preparation Time: 5 minutes                    Cooking Time: 35 minutes
Ready In: 45 minutes                             Course: Dessert
Ingredients
2 lbs Carrots
1/4 cup water
1/3 cup Ricotta cheese
1/3 cup Condensed Milk
4  Green Cardamoms
Almonds, Pistachios, Raisins  to garnish ( Optional )
Directions
  1. Wash carrots with running water to remove any dirt and peel them.
  2. In a medium sized pressure cooker add water, green cardamoms &  the peeled carrots. Close the cooker &  cook on high heat (8 – 10 minutes ).
  3. Turn off the heat when first whistle blows. After all the steam has been released ( 10 minutes approx. ), drain all the water from carrots & mash them with handy blender or potato masher. Don’t make a puree.
  4. Now add ricotta cheese & condensed milk to the mashed carrots & mix all the ingredients well.
  5. Cook the above mixture on medium heat, uncovered for 15 minutes, stirring in between.
  6. Garnish with nuts  &  serve hot.

 

 

Cooking Suggestions
  • I use the same pressure cooker for all the cooking. It saves my clean up time. But you can transfer the mashed carrots in a skillet for further cooking if you want to.
  • Using a handy blender also saves time – both cooking & clean up time.
  • If you don’t want to pressure cook, you can use grated carrots but that will greatly increase cooking time. You have to cook them for at least an hour on low – medium heat with other ingredients.
Storage
Can be stored for 3-4 days in refrigerator.
Nutrition
This may look like a very rich dessert but with all the changes I’ve made in it’s preparation, I consider it one of the healthier desserts 🙂 Also you may use low fat ricotta. And carrots are rich in Vitamin A.

This dish is going to :

7 Comments

  1. Thanks for the easy recipe dear, will try it today 🙂 (meetu)

  2. very tempting sweet !! wonderful presentation !! Thanks for linking to the event !!<br /><br />Ongoing event <a href="http://sravscc.blogspot.com/2012/01/announcing-cooking-concepts-7-dish-for.html&quot; rel="nofollow">CC-Dish For Loved Ones </a>

  3. both presentations of this yummy dish look lovely! – don&#39;t know if I have visited you before, but it&#39;s nice to be here and I look forward to your other recipes dear 🙂 Do visit me on my blog -love to see you there!

  4. looks fabulous following you on google friends :)<br />nice to meet you

  5. Delicious sweet. You have made the heart shape nicely

  6. wow…….could say it is simple but very delicious sweet…..yummy

  7. Looks yummilicious… Will be making it very soon 🙂 thank you for the recipe…

Would love to hear from you