I’m giving you two options with this dessert – you can either make this recipe into a halwa (pudding) or into a fudge (mithai). Gajar Halwa is typically made with grated carrots, ghee, milk, nuts, and sugar. You can find my Punjabi father approved version of gajrela here – but for those interested in a tasty, but healthier, paleo-friendly version, this recipe is for you. I have included directions for my non-paleo readers who might want to make this dish as well (see notes below). This carrot fudge is made with five simple ingredients: grated carrots, ghee (or coconut oil if you are vegan), coconut milk, cardamom, and honey. You can also garnish this dessert with chopped nuts or raisins. I love the look of green pistachios with orange halwa, but cashews or almonds work too. If it’s cold outside, I prefer to eat warm halwa, carrot pudding, instead of the fudge. Here’s what that looks like: When all the milk has evaporated, you’ll notice that the mixture looks pretty oily. Don’t worry — it’ll congeal. Not sure if that makes you feel any better but it’ll be delicious. If you’re making pudding you can remove some of this oil but if you’re making fudge, you’ll need it to hold your bars together. Love the flavor of gajar halwa? Try my gajar halwa carrot cake recipe next! Oh and if you love this dessert (which you will) then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
