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Carrot pudding


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  • Gajar ka Halwa/
  • Ingredients
  • 2 tbsp unsalted butter
  • 4 cups peeled & coarsely grated carrots
  • 1/2 pint whole milk
  • 1/2 tin sweetened condensed Milk
  • 1 tsp cardamom powder
  • Handful of raisins
  • Roughly chopped pistachios to garnish
  • Vanilla ice cream to serve



Step 1

In a heavy bottom non stick pan heat the butter and add grated carrots. Cook over medium heat and sauté till they have softened slightly and have changed in colour to a bright orange for about 20 mins or so, stirring continuously.

Add whole milk to the pan and reduce the heat to low cooking till the milk has dried out which will take about 10 to 15 minutes.

Stir the pan well to avoid the mix from sticking or burning.

Add the condensed milk, cardamom powder and raisins. Stir through getting all the carrots to coat the condensed milk cooking for another 10mins. The heat of the pudding will also puff up the raisins making them taste even better. The

consistency should be thick, making sure all the moisture has evaporated and the carrots have softened through.

Serve warm garnished with pistachios along side some ice cream.

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