Gajar Halwa, AKA Carrot Pudding

I am a huge fan of Looney Tunes. Note: I’m not saying that I was a huge fan as a child, I’m still maintaining my super-fan status now as an adult. I even bought tickets to see Bugs Bunny at the Hollywood Bowl, which means I spent 2 hours watching cartoons on big screens while the LA Philharmonic played the music live. I was happier than a five year old on Christmas morning.

I’m sure that my mom was at least a little happy about my love of Looney Tunes, not because she wanted me watching TV, which she normally didn’t, but because those clever cartoonists were smart enough to have the loveable Bugs always munching on carrots. Which meant that I, in an effort to be just like Bugs, also wanted to always be munching on carrots. I can even remember my mother once telling me to stop eating carrots or I would spoil my dinner.

Think about that – while other mothers were trying to keep their kids out of the cookie jar, mine was fighting me off from the vegetable bin in our refrigerator.

I’ve never quite reclaimed the same devoted love of  raw carrots that I had as a 2nd grader, but I definitely can sense some of the same feelings toward this pudding. This traditional Indian dessert is sweet and creamy, and definitely something I wouldn’t mind spoiling my dinner for. I think Bugs would approve.

Gajar Halwa, AKA Carrot Pudding

 

Adapted from Bon Vivant

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I was drawn to this blogger’s recipe for two reasons: one, she used butter instead of ghee, which I didn’t have in my kitchen. Two, the idea of a sweet pudding with saffron sounded heavenly, which it most certainly was. The original author recommended serving with vanilla ice cream, but I ate it plain and was just fine.

1 2/3 cups grated carrots
2 cups milk
¼ cup water
½ teaspoon ground cardamom
½ cup granulated sugar
2 tablespoons unsalted butter
¼ teaspoon saffron threads

A handful of chopped nuts of your choice, I used pistachios but almonds, pecans or cashews would also work.

Heat the milk and water in a heavy-bottomed pot, stirring occasionally. When bubbles start to form on the surface, stir in the carrots and cardamom. Bring to a boil and then reduce the heat to low. Stir every few minutes until the milk evaporates, about 45 minutes to an hour.

Add in the sugar, butter and saffron and turn the heat back up to high. Stirring constantly, allow the mixture to boil until the liquid evaporates and you have a soft mush.

Scoop into individual bowls, sprinkle with nuts and enjoy.

Tagged as: Carrots