Spiced carrot pudding with honey and cardamom is a warm, gently sweet dessert made by slowly cooking grated carrot with milk until soft and concentrated. It takes inspiration from gajar halwa, the much-loved Indian carrot dessert, while using a simpler method and honey as the finishing sweetener.
It is not presented as a traditional gajar halwa recipe; rather, it borrows the combination of carrot, milk, cardamom and nuts for an approachable home dessert.
For another approach, see our baking and cooking with honey, or explore the honey cardamom rice pudding for related guidance.
Ingredients
Serves 4:
- 500 g carrots, peeled and coarsely grated
- 600 mL full-cream milk
- 1 tablespoon ghee or unsalted butter
- 1/2 teaspoon ground cardamom
- 2 to 3 tablespoons honey, to taste
- 30 g pistachios or almonds, chopped
- 1 tablespoon raisins or sultanas, optional
- few saffron threads, optional
- pinch of salt
Method
- Melt the ghee or butter in a heavy-based saucepan over medium heat.
- Add the grated carrot and cook for 4 to 5 minutes, stirring regularly.
- Add the milk and salt.
- Bring to a gentle simmer, then reduce the heat.
- Cook uncovered for 25 to 35 minutes, stirring more frequently as the liquid reduces.
- When the carrot is very soft and the mixture is thick and spoonable, stir in the cardamom and optional raisins.
- Remove from the heat and cool for several minutes.
- Stir in 2 tablespoons honey, taste, then add more only if needed.
- Top with nuts and optional saffron.
Can carrot pudding be sweetened with honey?
Yes. Honey works best when added after the pudding has finished cooking. That makes it easier to judge the sweetness and keeps the honey's aroma more apparent.
Carrots become naturally sweeter as they cook, so taste before adding the full amount.
Is this the same as gajar halwa?
No. It is gajar halwa-inspired. Traditional gajar halwa can be made in many ways and may include khoya or mawa, sugar, generous ghee, milk solids, nuts and long cooking.
This version is intentionally lighter and simpler. Calling it “spiced carrot pudding” makes that distinction clear while still acknowledging the inspiration.
What spices go well with carrot pudding?
Cardamom is the main flavour here. Saffron is optional and adds a floral note. Cinnamon can work, but use it very lightly or it may pull the dessert away from its Indian-inspired profile.
Nutmeg and clove are generally stronger than needed for this recipe.
Texture tips
Use the coarse side of a box grater. Very finely grated carrot can become mushy before the milk has reduced.
Cook slowly and stir often near the end. The pudding is ready when it is moist and glossy but no longer swimming in milk.
Can it be served cold?
Yes, although the texture becomes firmer after refrigeration. Warm leftovers gently with a splash of milk or serve cold with plain yoghurt.
Optional variations
Coconut: replace part of the milk with coconut milk for a different flavour profile.
Orange: add a little finely grated orange zest after cooking.
Extra nuts: stir toasted almonds through the pudding as well as sprinkling them on top.
Less sweet: use just one tablespoon honey and serve with naturally sweet fruit.
Storage
Cool promptly, cover and refrigerate. Reheat gently and only as much as you plan to eat.
Frequently asked questions
When should honey be added? After cooking, once the pudding has cooled slightly.
Can I use plant milk? Yes. Choose an unsweetened variety that tolerates simmering well.
Can I make it ahead? Yes. It reheats well with a splash of milk.
Can I use pre-shredded carrot? Freshly grated carrot generally gives a softer, more even result, but pre-shredded carrot can work with extra cooking time.
Honey must not be given to infants under 12 months. Check ingredients for relevant allergens.