Carrot Halwa Pudding | Gajar Halwa Pudding

Today, I’m gonna show you how to prepare a special dish, Carrot Halwa Pudding, a healthy and wholesome combination of two classical Indian desserts – Carrot Halwa and Cashew Nut Pudding. It looks pretty and is one of my favorite desserts. Carrot Halwa or Gajar Ka Halwa is something that everyone loves and I’m sure and it’s one of the most popular Indian sweet/dessert for any occasion or celebration. Carrot halwa is the best winter dessert provided you get the North Indian variety of red carrots that’s the best. 🙂 Just to give an extra touch, here I am layering Carrot Halwa with an ever delicious Cashew Nut Pudding. To begin with this particular recipe, we must first prepare the carrot halwa and cashew nut pudding separately and layer them together in a pudding tray. The final result is an ever delicious gooey combination that all age groups love and cherish. This is the most tasty pudding dish I adore.

Carrot Halwa Pudding is the simplest of desserts. Grated carrots are slow cooked with ghee, milk, condensed milk, sugar, cardamom and a pinch of salt. For the cashew nut pudding we need to whip up some cashew extract with milk, condensed milk and sugar. Once you have these two things ready, layer the Cashew Nut Pudding over the Carrot Halwa. Refrigerate for a few hours. Now the best part of Gajar Halwa Pudding is the final part – the garnishing/topping with crunchy caramelized cashew nuts and coconut. Toasted cashew nuts and grated coconut are mixed with caramel and coated well. These caramelized toppings are then partially crumbled. Do not crush the cashew mixture too much lest you lose the crunchy texture. These caramelized bits serve great as toppings for puddings, ice creams and custards. You can discover a well detailed Carrot Halwa Pudding here.

Carrot Halwa Pudding



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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine Indian

Servings 10 People

Ingredients

  

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• 3 cup carrot Grated
• 3 tbsp Ghee
• 1/2 cup Milk
• 3 tbsp Condensed milk (for Carrot Halwa)
• 1/2 tsp Cardamom powder
• 1 pinch Salt
• 1/2 cup Sugar
• 50 g Cashew nut soaked for half an hour in 1/2 cup milk
• 450 ml Milk
• 8 g China Grass soaked in 1/4 cup water for 15 minutes
• 1/2 cup Condensed milk (for Cashew Nut Pudding)
• 4 tbsp Sugar
• 1/2 cup Caramelized cashew nuts and coconut For garnishing

Instructions

 

• Heat a pan on medium heat, once hot, add 3 tbsp of ghee. Add the grated carrots and saute for about 8 minutes until the color of the carrots change.
  
• Then add sugar, condensed milk, milk, cardamom powder and a pinch of salt. Keep stirring to avoid sticking and burning.
  
• Cook until all the milk is absorbed by the carrots. Then remove it from the flame.
  
• Arrange the carrot halwa in a pudding tray.
  
• Grind the cashew nuts by adding milk into a fine paste.
  
• Boil milk by adding sugar, condensed milk and cashew paste.
  
• Same time, melt the china grass in 1/4 cup water. Then pour it into the boiling milk. Mix well and turn off the flame.
  
• Pour it over the carrot halwa layer. Refrigerate for at least 4 hours.
  
• Ganish it with caramelized cashew and coconut. Enjoy!!!
  

Notes

You can visit this link Chocolate Biscuit Pudding. You can also visit this link Simple Milk Pudding.

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