I went out to dinner with a friend yesterday to a marvelous Indian restaurant. The next day my taste buds were still under a captivated spell that I didn’t want to end. I decided to continue the magic by making Gajar Halwa. An amazing carrot pudding that I first tasted last year, at a restaurant near my place of work and I have been in love with it ever since. As a person who doesn’t like carrots that is saying a lot. This is not like traditional puddings which are often served cold. This pudding is to be served hot or warm at the very least. I took a few liberties with this recipe by adding my own variations such as the coconut milk, ginger, cloves, and cinnamon. The concept is still the same but the flavor is just…WOW. Click here to find out the recipe.
Ingredients for carrot pudding
1lb of carrots (peeled and grated)
1 cup of coconut milk
1 cup of unsweetened almond milk
½ cup of raw turbinado sugar
1 tablespoon of Earth Balance (vegan butter)
½ inch piece of ginger grated
1 teaspoon of cardamom
1 pinch of sea salt
¼ teaspoon of cloves
¼ teaspoon of cinnamon
¼ cup of sliced or crushed almonds
Instructions for making carrot pudding
Thoroughly wash, peel, and grate the carrots as well as the ginger. Now if you are too much of a diva like I am to actually use a hand grater to grate the carrots, then by all means toss them in a food processor or blender to grate them using less time and energy. Set the carrots aside in the fridge while you prepare the liquid part of the pudding.
In a small pot on the stove over a medium flame bring the following ingredients to a slow boil: coconut milk, almond milk, raw sugar, earth balance, and sea salt. After the milk reaches the boiling point, add the carrots and ginger. Then add the cloves, and cinnamon . Let it cook but stir it constantly to avoid sticking for another 15 minutes or until the carrots are soft and there is no remaining liquid.
Then garnish with almonds and serve. Enjoy!