Pakistani Carrot Pudding

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A beloved winter treat across Pakistan, this slow-cooked carrot pudding transforms humble grated carrots into a luxuriously rich dessert scented with cardamom and ghee. The long simmer in whole milk gives it a velvety texture and deep caramel sweetness, while toasted nuts add a buttery crunch in every spoonful.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 48 gSugar
• 11 gProtein
• 145 mgSodium
• 720 mgPotassium
• 340 mgCalcium
• 1.6 mgIron
• 8 mgVitamin C
• 860 mcgVitamin A

Ingredients

For the pudding

• 1 kg fresh red carrots (or regular carrots), peeled and finely grated
• 4 cups whole milk
• 3/4 cup granulated sugar
• 1/2 cup ghee (clarified butter)
• 1/2 cup grated khoya or mawa
• 4 green cardamom pods, lightly crushed
• 1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk

For the garnish

• 10 raw almonds, blanched and sliced
• 10 unsalted pistachios, roughly chopped
• 8 unsalted cashews, roughly chopped
• 1 tablespoon edible rose petals (optional)

Directions

1. In a heavy-bottomed nonstick pan, melt the ghee over medium heat. Add the crushed cardamom and bloom for 30 seconds until fragrant, then add the grated carrots and sauté for 8 to 10 minutes until they soften and lose their raw aroma.
2. Pour in the whole milk and stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered, stirring every 3 to 4 minutes to prevent sticking, for 35 to 45 minutes until the milk reduces by about two-thirds and the carrots look thick and glossy.
3. Stir in the sugar and continue cooking for another 12 to 15 minutes, stirring more frequently as the mixture thickens. The pudding is ready when you can drag a spatula across the bottom and the channel holds for a few seconds before filling in.
4. Add the saffron-infused milk and grated khoya, folding gently until the khoya melts completely and the pudding takes on a deep rosy-gold color. Cook for 5 more minutes until the halwa pulls away from the sides of the pan as a single mass.
5. Transfer the halwa to a serving dish and smooth the top with the back of a spoon. Allow it to rest for 10 minutes so the ghee rises and coats the surface.
6. Toast the almonds, pistachios, and cashews in a small dry skillet over medium heat for 2 to 3 minutes until fragrant and lightly golden. Scatter the warm nuts over the pudding just before serving, and garnish with rose petals if using. Serve warm or at room temperature.

Cook’s Notes

• Red carrots (called gajar in Lahore and Punjab) are traditional in Pakistan and give a deeper color and sweeter flavor than orange varieties; look for them at South Asian grocery stores in winter.
• Always use full-fat whole milk; low-fat milk will produce a thin, watery pudding lacking the rich mouthfeel that defines authentic gajar halwa.
• Stir more frequently in the final 15 minutes of cooking as the reduced milk can scorch quickly once it thickens, ruining the flavor.
• For a shortcut, stir in 1/4 cup condensed milk along with the sugar for extra richness and a longer shelf life in the refrigerator.
• Stored in an airtight container, the halwa keeps well in the refrigerator for up to 5 days; revive leftovers by warming gently with a splash of milk.

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