Carrot Halwa: A Fall pudding from India
When I was a kid, my Dad surprised me when he turned whole milk, sugar and a handful of carrots into an unexpected sweet pudding called Gajar (carrot) Halwa.
He made it after discovering a jug of milk was about to expire, and I noted the gleam in his eye when he realized he had all of the ingredients to make one of his favorite boyhood desserts.
I don’t recall how long it took, but I do remember the house began to smell of sweet milk, sugar and smoky spices.
We later ate in the kitchen counter together and the best part for me (as an 8-year-old) was the raisins.
After simmering in a pot, the plain raisins were plump and soaked with the milk, sugar and cardamom — making it a compact bite full of flavors.
My Dad, Subash “Dean” Arora learned to cook from his Mom, my grandmother, who I only met once since she lived 9,000 miles away in Bombay. But, every time my Dad cooked Indian food he would end up sharing stories about her and his childhood.
He passed away a few years ago, and I find recreating his dishes is my way to be close to him.
With the pandemic, one of the perks from being home and doing everything virtually, is taking cooking classes from chefs in different cities. This was how I met Chef Shankari Arcot and her cooking school Sacramento Spice.
She has a slew of amazing classes from traditional Indian dishes to vegan, vegetarian and even cooking classes for kids, but I signed up for the class that included learning to make Carrot Halwa.
The Zoom class was surprisingly fun, which I didn’t expect. I’m a slow burn on virtual learning, but I thought Chef Shankari did a wonderful job of explaining everything so we never felt lost. When we got to the Carrot Halwa portion of the class, I already had my carrots grated, my measured cardamom and sugar and the milk was on the stove boiling.
Chef Shankari’s recipe didn’t include raisins, so I decided to tweak her recipe and add a few ingredients to try and recreate my Dad’s dessert.
My first attempt came out decent, but I didn’t add raisins and I used almonds and coconut milk. Which by the way, doesn’t taste the same. So, just go for it, and use FULL FAT. It’s gonna be OK.
My second try I used golden raisins and walnuts, but overloaded the dish with them and the pudding felt more like a porridge.
The third attempt happened this past Sunday, I followed her recipe and tweaked it by adding a 1/4 cup of raisins and 1/2 teaspoon more cardamom and a 1/4 teaspoon of candied ginger.
I allowed it to simmer, and enjoyed how the house felt cozy while Los Angeles enjoyed a few days of actual fall-like temperatures. Don’t worry, we are back to 100 degrees!
When it was ready, I went straight for a plump raisin and it was just as I remembered. I let my sisters know and will hopefully be able to make it for them soon when the world reopens.
In the meantime, make sure to check out upcoming online classes from Sacramento Spice. Chef Shankari has a lot of great classes coming up, including the portable and loveable Samosa!!!
Gajar (Carrot) Halwa
An Indian pudding with all of the flavor notes of fall. (recipe courtesy of Sacramento Spice)
Carrot Halwa Yields (2 cups Serving size – ¼ cup per person)
Ingredients
2 cups - Whole Milk
3 tbsp. - Ghee
2 cups - Grated carrots
1/4 cup - Sugar
1/2 tsp - Ground cardamom
½ tsp - raw cashew nuts
nuts – 6
Directions
Heat the milk in a heavy bottomed pan; let it simmer on low, until the milk reduces to roughly one cup
While the milk is boiling, add ghee in a non stick pan and when it melts fry the cashew (nut of your choice) for a few seconds and set it aside.
In the same pan, stir in the grated carrots and sauté on medium low for 8-10 minutes until the carrots change color and turn slightly soft.
Stir in the milk, add 1/4 cup of raisins (if desired) and cook until the milk is completely absorbed, this takes roughly 10 -12minutes.
Next add the sugar and cardamom powder and simmer for another three to four minutes until the halwa starts to leave the side of the saute pan.
Keep stirring. Garnish with cashew nuts. Carrot halwa can be served either hot or cold.
Tips: Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.
