Lighter Gajar Halwa (Carrot Pudding)

By replacing heavy condensed milk with farmer's cheese and keeping ghee moderate, this recipe offers a high-protein, lighter version of the traditional Indian dessert.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (approx. 4 cups grated) carrots · 205 kcal in the whole recipe
• 400 g (approx. 1 2/3 cups) semi-skimmed milk · 180 kcal in the whole recipe
• 150 g (approx. 2/3 cup) farmer's cheese (as a light mawa/khoya substitute) · 222 kcal in the whole recipe
• 13 g (1 tbsp) ghee · 114 kcal in the whole recipe
• 30 g (2 tbsp) granulated sugar · 116 kcal in the whole recipe
• 16 g (approx. 1 tbsp chopped) raw pistachios · 90 kcal in the whole recipe
• 1/2 tsp ground cardamom

Method

1. Place the grated carrots and semi-skimmed milk in a non-stick pan over medium heat, cooking for 15-20 minutes while stirring until the milk completely evaporates.

   

2. Add the farmer's cheese and sugar to the pan, stirring well until the cheese blends smoothly and liquid is re-absorbed.

   

3. Melt in the ghee and stir in ground cardamom, sautéing the mixture for 3-4 minutes until fragrant.

   

4. Divide the halwa into 4 small bowls and top with chopped raw pistachios before serving warm or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.