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Gajar ka Halwa

South Asian · 60 min · Easy · 6 servings

Gajar ka Halwa

Carrots grated fine and cooked down slowly in sweetened plant milk until the whole pan turns glossy and orange, with chopped cashews and raisins folded all the way through. Deeply sweet, faintly floral, and better the next day.

~270 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-free
Plan it:

Method

  1. 1

    Soften the carrots

    ⏱ 10 min

    Melt the vegan butter in a wide pot and add the grated carrot. Cook over medium heat for 10 minutes, stirring, until it loses its raw edge and the pan smells sweet.

  2. 2

    Add the milk

    ⏱ 30 min

    Pour in the plant milk and bring to a simmer. Cook uncovered, stirring every few minutes, until the milk has almost entirely gone — about 30 minutes. This is where the flavor is made; do not rush it.

  3. 3

    Sweeten and finish

    ⏱ 10 min

    Stir in the sugar and crushed cardamom and keep cooking until the halwa pulls away from the side of the pot and turns glossy. Fold through the cashews and raisins.

  4. 4

    Serve

    Serve warm in small bowls — it is very rich. Good cold from the fridge too, and it reheats with a splash of plant milk.

Notes

Grate the carrots on the coarse side of a box grater, not in a processor: the processor shreds them too fine and the halwa goes pasty. Winter carrots are sweeter and give a better color.

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