Gajar Ka Halwa (Carrot Halva) #SundayFunday

Today the Sunday Funday writers are sharing recipes from India and Pakistan. Found in both countries, Gajar Ka Halwa is a carrot-based dessert pudding. You might see it called Gajorer Halua, Gajrela, Gajar Pak, and Carrot Halva.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week Sue is hosting and she asked us to share Indian or Pakistani recipes. What fun! Here's the line-up...

• Feijoada (Goan Beans & Sausage) by Amy's Cooking Adventures

• Gajar Ka Halwa (Carrot Halva) by Culinary Cam (you're here)

• Matar Kulcha by Karen's Kitchen Stories

• Tamatar Gosht by Sneha's Recipe

• Tomato Sevai (Easy Tomato Vermicelli Recipe) by Cook with Renu

• Vegetable Pulao by Mayuri's Jikoni

• Vegetarian Samosas by A Day in the Life on the Farm

Through the Years

Keema Matar (Indian Beef with Peas) was my post from November 2018 when the #EattheWorld group shared recipes for Diwali; in 2015 I wrote up Sungta ani Bende Kodi which was my slightly untraditional Prawn with Okra Curry; and my favorite dish - by far - is Palak Paneer!

Other Favorites

As Indian cuisine is a family favorite, we have several savory favorites that appear on our table often, including: Pork Biriyani, Butter Chicken, and Homemade Naan. But, for this event, I wanted to make a sweet.

Ingredients

This isn't a wholly traditional recipe, but it's one that we really enjoyed. Years ago I made a Beetroot Halwa that was both gorgeous and delicious.

• 4 cups carrots, grated

• 2 cups whole milk

• 5 Tablespoons organic dark brown sugar

• 2 Tablespoons butter (traditionally, ghee is used)

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoons each ground cardamom, ground allspice, ground ginger, and ground nutmeg

• 14 ounces condensed milk

• 1 cup whole roasted, unsalted cashews + more for garnish

Procedure

In a large, flat-bottom pan, add the carrots, brown sugar, and 1 cup milk. Heat until the sugar is dissolved. Add the rest of the milk. Once the milk boils, reduce the heat to a simmer then cook, stirring occasionally, until the milk is absorbed completely and the carrots are soft.

Add in the cashews, the butter, and the spices. Pour in the condensed milk. Continue cooking until the liquid is incorporated into the carrots and you have a thick pudding. Spoon into individual serving bowls and garnish with a cashew.

That's a wrap on the Sunday Funday Indian-Pakistani event. We'll be back next week with Stacy at the head. Stay tuned.