Carrot Pudding (Gajar Halwa)
A warm bowl of delicious Indian carrot pudding lifts my inner wintry spirit. I prepared it using only condensed milk without adding extra sugar. This yummy reddish bowl is all we need to warm up in cozy nights.
Nutrition Value
This recipe serves an approx 6 bowls of pudding with a maximum of 140 calories each. The pudding has carrot, condensed milk, and whole milk it. It is a rich dessert and considering the fat amount it should be in our occasional cheat list.
Carrot- 615 kcal
Amul Mithai Mate - 670 kcal
Milk- 296 kcal
Clarified Butter- 200 kcal
Total Calories- 1781 kcal
Calories per bowl- 300 k cal each piece
Ingredients
1 and a half kg- Red Carrot
200 gms - Condensed milk
2 cups- Whole Milk
1/4 cup mixed crushed dry fruits
2 tablespoons- Clarified butter
Method
Clean and shred the carrots in a food processor.
Take a big pressure cooker and add clarified butter and carrot into it. In a low medium flame keep sauteing the carrots for nearly twenty minutes or till you get the aroma.
Now add milk to it and close the pressure cooker and cook for two whistles.
Let the pressure come out completely, now add condensed milk and cook it continuously by stirring it and letting the mixture dry (no milk should be seen).
Add the crushed dry fruits now and let them cook with the pudding.
The cooked carrot aroma will fill every space of your house, and the result is mouth-watering pudding.
Enjoy!
Nutrition Value
This recipe serves an approx 6 bowls of pudding with a maximum of 140 calories each. The pudding has carrot, condensed milk, and whole milk it. It is a rich dessert and considering the fat amount it should be in our occasional cheat list.
Carrot- 615 kcal
Amul Mithai Mate - 670 kcal
Milk- 296 kcal
Clarified Butter- 200 kcal
Total Calories- 1781 kcal
Calories per bowl- 300 k cal each piece
1 and a half kg- Red Carrot
200 gms - Condensed milk
2 cups- Whole Milk
1/4 cup mixed crushed dry fruits
2 tablespoons- Clarified butter
Method
Clean and shred the carrots in a food processor.
Take a big pressure cooker and add clarified butter and carrot into it. In a low medium flame keep sauteing the carrots for nearly twenty minutes or till you get the aroma.
Now add milk to it and close the pressure cooker and cook for two whistles.
Let the pressure come out completely, now add condensed milk and cook it continuously by stirring it and letting the mixture dry (no milk should be seen).
Add the crushed dry fruits now and let them cook with the pudding.
The cooked carrot aroma will fill every space of your house, and the result is mouth-watering pudding.
Enjoy!
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