Purple Carrot Pudding (Kali Gajar Ka Halwa)

Festive occasions are made for indulgence. This rich and creamy dessert is just that. Grated purple carrots are painstakingly slow-cooked in whole milk until they are reduced to a soft, luscious and near melt-in-the-mouth consistency. The making of this halwa is a true labor of love, but well worth the effort. Its unusual color and exquisite taste are sure to impress those who try it. If purple carrots are hard to source, they can be substituted with orange carrots, beetroot or even bottle gourd.

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Recipe

Purple Carrot pudding

(Makes 6 servings)

Ingredients
3 cups grated purple carrots
6 cups full fat milk
1 tsp ground green cardamom
1 tbsp flaked almonds
2 tbsp raisins
2 tsp chironji
2 tbsp ghee, divided
1/4 cup khoya/mawa (reduced milk solids)
Jaggery or sugar to taste

Method

In a heavy-based pan melt 1 tbsp of ghee and fry the almonds, raisins and chironji until golden brown. Remove and set them aside.

In the same pan, add the grated carrots and milk. Keep the heat on medium-low and keep stirring the mixture. This is the most tedious part of the process and requires a little patience. Continue to stir until the halwa reduces down to a fudge like consistency.

Once the milk has been absorbed and the carrots are cooked, add another tablespoon of ghee along with the fried nuts and raisins. Mix well.

Add powdered jaggery or sugar to taste and continue to cook the halwa for another 5 minutes (until the liquid from the sweetener has been absorbed).

Finally, add the crumbled khoya and stir until it melts and is completely incorporated into the halwa.

Serve the purple carrot halwa warm… with a dollop of fresh cream or vanilla ice cream if you are feeling extra indulgent.