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  • Writer's pictureCulinary Cam

Gajar Ka Halwa (Carrot Pudding)

I love sharing sweets from different cuisines. This is a dessert that would be perfect for a Diwali celebration. You still have a few weeks to prepare. This might be the year I actually make Gulab Jamun. Maybe. We'll see.

My version is not wholly traditional, but it was delicious and one that we will make again!


  • 4 cups organic carrots, grated

  • 2 cups whole milk

  • 5 Tablespoons organic dark brown sugar

  • 2 Tablespoons butter (traditionally, ghee is used)

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 14 ounces condensed milk

  • 1 cups whole roasted, unsalted cashews + more for garnish


In a large, flat-bottom pan, add the carrots, brown sugar, and 1 cup milk. Heat until the sugar is dissolved. Add the rest of the milk. Once the milk boils, reduce the heat to a simmer then cook, stirring occasionally, until the milk is absorbed completely and the carrots are soft. Add in the cashews, the butter, and the spices. Pour in the condensed milk. Continue cooking until the liquid is incorporated into the carrots and you have a thick pudding. Spoon into individual serving bowls and garnish with a cashew.

I have also made beetroot halwa. That one is absolutely gorgeous. I will share that soon, too.

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