Gajar halwa

Not yet rated

Alfred Prasad's carrot fudge recipe makes a deliciously sticky and sweet Indian dessert, with aromatic flavour from cardamom pods, texture from melon seeds and raisins, and a beautiful green topping of pistachio nuts. Serve with vanilla ice cream for the ultimate treat.





Vanilla ice cream

  • 2 vanilla pods
  • 500ml of double cream
  • 70g of caster sugar
  • 3 egg yolks


  • Fine sieve
  • Ice cream maker


To make the vanilla ice cream, halve the vanilla pods and scrape out the seeds. Keep the pods and seeds aside
  • 2 vanilla pods
In a clean saucepan, add the double cream, vanilla seeds and pods, and sugar and bring to a boil. Remove from the heat and set aside for 10 minutes
  • 500ml of double cream
  • 70g of caster sugar
In a separate bowl, whisk the egg yolks until smooth, and add to the warm double cream, whisking constantly. Pass the mixture through a fine sieve, cool and churn in an ice-cream machine before transfering to a freezer container and freeze overnight
For the halwa, wash, peel and grate the carrots and set aside
Toast the cardamom for a couple of minutes and dry-grind along with a tablespoon of caster sugar and set aside
In a clean saucepan, heat the whole milk, bring to the boil and simmer over a gentle flame, stirring constantly
  • 1000ml of whole milk
Add in the fine grated carrots and leave to simmer, stirring constantly, until all the milk has been absorbed
Now add the sugar, ghee, melon seeds, ground cardamom mixture and raisins and cook for a further 10 minutes over a gentle flame, stirring constantly so as to prevent it sticking to the bottom of the pan
  • 1 tbsp of raisins
  • 1 tbsp of ghee
  • 180g of caster sugar
  • 1 tbsp of melon seeds, dried
Transfer the carrot fudge into serving bowls whilst still warm and garnish with flakes of pistachio and threads of saffron. Serve with a scoop of vanilla ice cream

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

Get in touch

Please sign in or register to send a comment to Great British Chefs.