This recipe is more than just a dessert; it’s a cherished memory. I’ll never forget the day I served this to my mother. She took one bite, and her eyes filled with tears. My heart sank, but then she smiled and said, ‘It’s better than mine!’ That’s the highest praise I could ever receive. If you think a carrot dessert sounds unusual, just think of a warm, spiced carrot cake. This traditional Indian pudding, Gajar ka Halwa, is its decadent, melt-in-your-mouth cousin, and this version with crunchy, candied pecans is simply unforgettable.
Ingredients
• (Serves 4)
• ¼ cup / 57g unsalted butter, divided
• ¾ cup / 85g pecans
• 1½ tbsp / 22g powdered jaggery or brown sugar
• ⅓ tsp garam masala
• 1⅔ lbs / 750g carrots, peeled and finely grated
• 1 cup / 300g sweetened condensed milk
• 1 tsp ground cardamom
Instructions
1. Prepare the Candied Pecans: Line a baking sheet or pan with parchment paper. In a saucepan, melt 1 tablespoon of the butter over medium heat.
2. Caramelize the Nuts: Once the butter foams, add the pecans, jaggery (or brown sugar), and garam masala. Stir continuously until the jaggery melts and turns a deep amber color. Be careful, as the sugar will be extremely hot.
3. Cool the Pecans: Immediately pour the hot pecan mixture onto the prepared parchment paper. Use a fork to separate the nuts if desired before the sugar hardens. Set aside to cool completely.
4. Cook the Carrots: In a large, non-stick pan, melt the remaining butter over low-medium heat. Add the grated carrots and cook, stirring occasionally, for about 10 minutes until they have softened and wilted.
5. Add Condensed Milk: Pour in the sweetened condensed milk and stir to combine. Continue cooking and stirring regularly for another 10 minutes as the mixture thickens.
6. Final Touches: Stir in the ground cardamom and cook for a final 5 minutes, allowing the flavors to meld. The halwa should be thick and glossy. Remove from the heat.
7. Serve: Spoon the warm carrot halwa into serving bowls. Break up the cooled candied pecans and sprinkle them generously over the top before serving.
Nutritional Information
• Serving: 1 bowl | Calories: 485kcal | Carbohydrates: 45g | Protein: 8g | Fat: 32g | Saturated Fat: 11g | Sugar: 38g
• (Note: is an estimate and may vary.)
Pro Tips
• For the best texture, use a food processor with a grating attachment to get finely and evenly grated carrots. This saves a lot of time and effort.
• Use a heavy-bottomed or non-stick pan to prevent the condensed milk and carrots from scorching on the bottom. Consistent stirring is key.
• Feel free to add ½ cup of golden raisins or chopped pistachios along with the condensed milk for extra texture and flavor.
• To make this recipe vegan, substitute the butter with vegan butter or coconut oil and use a can of sweetened coconut condensed milk.
