Carrot Pudding

Shredded carrots and a small amount of rice are simmered in milk until thickened, then lightly sweetened and deliciously flavoured with cardamom. Known as carrot halva or halwa (pudding), it is a popular dessert from the north of India.

Recipe Tags:

Preparation Time:

Cooking Time:

Servings: 4-5

Share this recipe:


  • 4 cups (1 L) Ontario Milk (1 or 2%)
  • 2 cups (500 mL) shredded peeled Ontario Carrots (4 or 5)
  • 2 tbsp (25 mL) long-grain rice (Basmati), rinsed
  • 1/2 cup (125 mL) granulated sugar
  • 1 tsp (5 mL) butter
  • 1/4 tsp (1 mL) ground cardamom
  • 2 tbsp (25 mL) shelled natural pistachio nuts, coarsely chopped or slivered blanched almonds


In medium-size heavy saucepan, bring milk, carrots and rice to boil over high heat. Reduce heat and simmer, uncovered and stirring often, until thickened and milk has reduced by half, about 45 minutes.

Stir in sugar and butter; cook until pudding consistency, about 15 minutes. Remove from heat stir in cardamom. Serve warm (not hot) or chilled, garnished with pistachios.

Nutritional information

1 Serving (When recipe serves 5):

  • PROTEIN: 8 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 42 grams
  • CALORIES: 234