I’m sharing a healthier version of one of my favorite desserts! This is a honey-sweetened recipe for gajar halwa.
I’m giving you two options with this dessert – you can either make this recipe into a halwa (pudding) or into a fudge (mithai).
Gajar Halwa is typically made with grated carrots, ghee, milk, nuts, and sugar. You can find my Punjabi father approved version of gajrela here – but for those interested in a tasty, but healthier, paleo-friendly version, this recipe is for you. I have included directions for my non-paleo readers who might want to make this dish as well (see notes below).
This carrot fudge is made with five simple ingredients: grated carrots, ghee (or coconut oil if you are vegan), coconut milk, cardamom, and honey. You can also garnish this dessert with chopped nuts or raisins. I love the look of green pistachios with orange halwa, but cashews or almonds work too.
If it’s cold outside, I prefer to eat warm halwa, carrot pudding, instead of the fudge. Here’s what that looks like:
When all the milk has evaporated, you’ll notice that the mixture looks pretty oily. Don’t worry — it’ll congeal. Not sure if that makes you feel any better but it’ll be delicious. If you’re making pudding you can remove some of this oil but if you’re making fudge, you’ll need it to hold your bars together.
Love the flavor of gajar halwa? Try my gajar halwa carrot cake recipe next!
Oh and if you love this dessert (which you will) then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes.Print
- 2 tablespoons ghee
- 1 tablespoon pistachios for garnish (or use ¼ cup pistachios if making halwa)
- 2 ½ cups grated carrots
- 1 (13.5 ounce) can full-fat unsweetened coconut milk
- ½ – 1 teaspoon cardamom powder (freshly ground is best)
- 2 tablespoons honey
- Golden raisins, optional for garnish
- Pistachios or sliced almonds, optional for garnish
- Melt ghee in a pan over low-medium heat, then add pistachios and stir until all of the nuts are coated with ghee.
- If you are making mithai (carrot fudge), remove the pistachios from the pan and set aside. If you are making halwa (carrot pudding) remove only a few of the pistachios to save for garnish.
- Add grated carrots and sauté in ghee for about 10 minutes, then add coconut milk.
- Bring the mixture to a boil, then reduce heat to low. Stir often to avoid burning.
- After about 20 minutes, add cardamom powder. Mix well and then stir in the honey. Continue stirring until all of the milk has evaporated.
- Eat as a pudding or if you are making carrot fudge, spread the pudding mixture onto a greased plate, garnish and let it cool in the fridge. After a couple of hours, cut into squares.
- For my non-paleo readers, just replace the coconut milk with 2 cups of whole milk and instead of honey, add ¾ cup of sugar (or however much you want), or find my instant pot recipe here.