halwa: Indian carrot pudding
Photo Credit: Jennifer Olson

Halwa: Indian Carrot Pudding

This colorful, flavorful recipe is one to add to your list of fall dessert recipes. 

By Jorge de la Torre, Sarah Moon and Vincent Armada

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halwa: Indian carrot pudding

Halwa—Indian Carrot Pudding

Course: Entree
Cuisine: Indian
Keyword: root vegetables
Servings: 4 servings
Calories: 418kcal
Author: Chef Jorge de la Torre, Sarah Moon and Vincent Armada


  • 5 large carrots
  • cups almond, rice or oat milk
  • 1 cup canned coconut milk
  • 1 tablespoon butter or coconut oil
  • 2 tablespoons honey
  • ½ teaspoon ground cardamom
  • teaspoon ground ginger
  • 1/16 teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • dash salt
  • ¼ cup raisins
  • ¼ cup pistachios roasted and unsalted


  • Wash, peel and shred carrots.
  • Pour milk into a medium saucepan, and bring to a simmer over medium heat. Add carrots to pan; simmer 20 minutes.
  • After milk begins to thicken and take on an orange color from carrots, add butter or coconut oil and honey to pan. Stir until butter has melted; then add cardamom, ginger, cinnamon, cloves and salt. Toss in raisins; stir to combine. Continue to simmer 10 minutes, or until more of the milk has evaporated and carrots are very soft. Remove pan from heat.
  • Top with pistachios; serve warm or cold.


Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver


Calories: 418kcal | Carbohydrates: 24g | Protein: 5g | Fat: 36g | Sodium: 37mg | Fiber: 2g | Sugar: 10g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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