Recipe: Gajar ka Halwa (Indian Carrot Pudding)

Tomorrow is Diwali, so on Sunday we gathered together with about 5 or 6 other families and, as most communities do during holiday celebrations, made and ate lots of treats.

Carrot seera or gajar ka halwa is an Indian sweet dish usually made with clarified butter, milk, and lots of white sugar. I love it, but wanted to make a less sweet, non-dairy version that let more of the natural carrot flavor come through. After all, why start with the brilliant idea of taking the antioxidant powerhouse carrot, which has pretty sweet juice to begin with, turn it into a glorious deep orange pudding even the most vegetable-resistant kid will ask for second helpings of, but then heap it with harmful fats and white sugar? So here's a version I successfully made yesterday, with no dairy and no white sugar. The almond milk and almond butter also add to the flavor profile.

Gajar ka Halwa (for 12)

18 big juicy organic carrots, trimmed, peeled, washed, and grated

Grapeseed (or other mild-tasting and good-for-you) oil spray

4 tablespoons almond butter

Several pinches saffron

1/4 Cup cardamom pods, pounded using a mortar and pestle until the black seeds are exposed

9 whole cloves

4 Cups almond milk (unsweetened)

1.5 Cups brown sugar (taste test to decide whether to use more or less, depending on how sweet the carrots naturally are already and the sweetness you prefer)

Optional: add golden raisins at the same time that you add the brown sugar

Garnish: slivered almonds

Spray the bottom and halfway up the sides of a big, heavy-bottomed soup pot with the grapeseed oil spray. Turn the stove on to medium heat and briefly fry the saffron until its color begins seeping into the oil. Add the almond butter and let it warm for a few seconds. Add the carrots, pounded cardamom pods, and cloves, and fold and stir until all the carrots are coated with almond butter and the fragrant spices. Add the almond milk and the brown sugar and stir until mixed thoroughly. Let the mixture simmer on medium heat, half uncovered, stirring every now and then, until the milk is reduced and the mixture is so thick that no liquid drips off a spoonful. Serve hot or at room temperature garnished with slivered almonds.

It took me about 2 hours to make it yesterday, but the nice thing is you don't have to do anything during this simmering phase except for check on it and stir it every now and then, so yesterday, I let the carrot seera simmer while I made other dishes. And if you divide this recipe by thirds, as it would make sense to do if you're just making it for a group of four or so, it will be done much more quickly.