Gajar Halwa

Written By Saffiyah Khalique

Gajar Halwa garnished with chopped almonds, I love the way it glistens!

Accompanying the latest blog, I am focusing on veganising traditional Pakistani food, in particular desserts because I have missed having them over the last year and a half being vegan. I started with Gajar Halwa, or carrot pudding to non-Desis, because I loved the simplicity of it and with it being root veg season it seemed the prime time to try this. The recipe and many alike are based on what my mother taught me and what she learned from hers and so on, and from research and trial and error.

Have a go at this easy, one pot dessert and comment below how you get on!

Ingredients [8 portions]

  • 1kg carrots

  • 1 1/2 cups of oat milk

  • 250ml vegan double cream

  • 1 cup sugar

  • 4 cardamom pods

  • 3/4 cup of vegan butter

  • Chopped nuts of your choice (I suggest almonds and/or pistachios)

Method

  1. Peel and grate carrots

  2. Heat 1/4 cup of the vegan butter in the pan on a medium heat and add cardamom pods

  3. After 1 minute add the carrots and sautee on medium heat - cook until all the water has been released from the carrots (should take half an hour but maybe longer depending on the carrots)

  4. Add the milk and cream and bring to a simmer, then leave on a medium heat until all the liquid has evaporated (can take an hour)

  5. Once evaporated, add the sugar and remaining vegan butter, and heat until reduced (carrots may go an amber colour it’s great!) 

  6. One reduced to a pudding/jammy-like texture it should be done, just taste to adjust the sweetness to your preference

  7. Serve with chopped nuts, can also have cream/ice cream with it too!

Tips

  • You can batch-make this and freeze it because it defrosts and re-heats really well

  • Use a food processor to grate the carrots, it speeds up the process so much!

  • You can use any non-dairy milk, I use oat for the creamy texture, but my second choice would be almond as the flavour would be great

  • Once the gajar halwa is cooked I would take out the cardamom pods, saves accidentally biting into them and honestly it’s not something you want to do

  • You don’t need double cream, but it’s something my mum used in her version and it just makes it that much more of a treat!

Saffiyah Khalique