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Gajar ka halwa (Indian carrot dessert) with no added sugar

This healthier version of gajar ka halwa is sweetened with dates and has limited amount of ghee. The cooking process ensures that the carrots retain their nutritional profile.
Print Recipe
Cook Time 25 minutes
Stove Top Cooking Time 45 minutes
Servings: 4 persons
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 5 big (500 grams) purple/ red /orange carrots
  • 1 cup (130 grams) Medjool dates (pitted) (any other dates of your choice)
  • 1 cup (250 ml) full fat milk
  • 1/2 cup (100 grams) mixed chopped nuts of choice
  • 1/2 tsp ground green cardamom
  • 2 Tbsp ghee
  • 1/2 cup mava/Khoya (optional)
  • some chopped pistachio and almonds for garnish

Method
 

For instant pot / pressure cooker:
  1. Trim the ends of the carrots (do not chop to keep nutrients intact). If carrots are too big, cut in half.
  2. Add the whole carrots to the instant pot/pressure cooker, along with milk and dates.
  3. Put the lid on the instant pot. Set to pressure cook on high for 10 minutes. Do not forget to seal the valve. (If using normal pressure cooker, cook on medium heat for 15 minutes with closed lid)
  4. Release the pressure instantly. Mash the carrots and dates, using a potato masher until well mashed.
  5. Add the chopped nuts, ground cardamom and ghee. Set to saute (high) mode and cook for another 8-10 minutes, until all liquid has evaporated. Stir continuously to avoid burning. When the halwa looks dry and glossy, it's done. Transfer to a serving bowl.
  6. Optionally top with some homemade mava/khoya (non-paleo). Garnish with some chopped pistachio and almonds and serve warm.
For stove top:
  1. Trim the ends of the carrots (do not chop to keep nutrients intact). If carrots are too big, cut in half.
  2. Add the whole carrots to a big saucepan/pot, along with milk and dates.
  3. Cover and cook on medium low heat for 30-35 minutes, until the carrots are fork tender.
  4. Mash the carrots and dates, using a potato masher until well mashed.
  5. Add the chopped nuts, ground cardamom and ghee. Cook for another 5-7 minutes on medium low heat, until all liquid has evaporated. When the halwa looks dry and glossy, it's done. Transfer to a serving bowl.
  6. Optionally top with some homemade mava/khoya (non-paleo). Garnish with some chopped pistachio and almonds and serve warm.

Notes

  • You can store the gajar ka halwa in an airtight container into the fridge for up to 3-4 days. Stored into the freezer, this gajar ka halwa is good for up to 6 weeks.
  • If you prefer your halwa sweeter, increase the amount of dates by half cup.
  • For a paleo version, skip the mava on the top (at the end).