Hello Everyone! I’m about to switch things up a bit tonight and share with you a recipe from a country that I have yet to culinarily explore. Amcarmen’s Kitchen is afterall, a Third Culture Foodie! It’s a bright orange Indian carrot pudding that is absolutely decadent and is sure to please, not only yourself, but your guests as well.
Gajar Ka Halwa, is a delicious and rich carrot pudding that’s perfect for any celebration. In India, this dessert is enjoyed mainly on the occasion of Diwali, Holi, Eid al-Fitr, and Raksha Bandhan. It can be served hot or cold. The classic Indian dessert is traditionally made using ghee and full-fat milk, but of course, you can easily substitute those dairy products out for non-dairy products for a vegan option of this dish, but apparently it won’t taste as great. I can’t judge for myself as I haven’t tasted the traditional version.
Also, I just want to add that I had a hard time sourcing cardamom in store here in the Philippines. Cardamom has a complex flavour of fruity, nutty, spicy, woody, and citrusy that’s hard to replicate with other spices. However, cardamom substitutes like ginger, nutmeg & cinnamon are the closest.
If you too have difficulty in sourcing cardamom, I found online that you can mix together equal parts ground cinnamon and nutmeg and use in place of the cardamom called for in your recipe – which I already conveniently had both lying around at home in the pantry. If you don’t have nutmeg, then try equal parts cinnamon and ground ginger or equal parts cinnamon and ground cloves instead.
Before we delve into tonight’s recipe, please do check out the original by Ashley of My Heart Beets.
PREP TIME 5-10 MINS | COOKING TIME 25 MINS | SERVES 2
- 2 medium-sized carrots, peeled and grated/shredded
- 1/4 cup full-fat coconut milk
- 1/3 cup white granulated sugar
- 3 tbsp water
- 2 tbsp coconut oil
- 1/8 tsp ground cardamom (or 1/16 tsp ground cinnamon and 1/16 tsp ground nutmeg)
- Handful of chopped pistachios or other nuts, to garnish
- Add the shredded carrots, coconut milk, and water to a large, heavy-bottomed pot. Cover and bring to a rapid simmer.
- Once simmering, add the sugar and cook for a further 6 to 7 minutes, or until most of the liquid has reduced.
- Add the coconut oil and stir-fry the carrots for a further 6 to 7 minutes, or until the carrots become dry and the coconut oil separates from the mixture. The carrots should look dark orange or reddish in colour.
- Add the ground cardamom and mix well.
- Transfer to individual serving ramekins and top with the chopped pistachios. Enjoy!
Note: You can easily double or triple this recipe if you plan on making this dessert for a crowd.
– Ally xx