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Dessert| No Bake Mini Nutty Carrot Pudding Pies – A Fusion Festive Dessert

February 13, 2012

No bake carrot pies

Nutty Carrot Pudding a.k.a Gajar Halwa, this ubiquitous dessert hardly needs any introduction to those who love Indian food! This rich, decadent and comforting sweet made with red carrots adorns the dinning table of  many households during the chilly winter nights. The juicy sweet red carrots which gives the distinct color and taste to the pudding are available only for a few month in a year an (Read more...) its presence also welcomes the beginning of winter days in India. Fresh carrot juice, pickled carrots in  jars, exotic carrot jam, colorful pilaf with tiny chunks of red carrots and just plain carrots is what I love to serve mine.

I remember mom making a huge quantity of carrot halwa and storing it for almost 2-3 months in her refrigerator. Wish I could do the same, but then my children don’t prefer the same dessert over and over again, unless it is served in a different way. Everyone at home like anything served as individual portion, a cupcake or mini pies was what I decided to make out of it.

I made all the three varieties of no-bake crusts given below and served it as Mini Nutty Carrot Pudding Pies. And voila they all disappeared before I could even test which crust was better than the other :) The crust added the health quotient to the rich and indulging nutty carrot pudding.

These pie crusts are no bake and makes healthy substitute to the All purpose pie crusts which require baking and are time consuming to assemble. The following crust recipes also give a wonderful crunchy texture and flavor to the crust.

Nutty Carrot Pudding or Halwa

Dessert I No Bake Nutty Carrot Pudding Pies

Hard to resist...


4 cups grated carrots 1 cup milk ½ cup sugar/palm sugar/jaggary ½ cup crushed nuts (cashew/almond/pistachio) 1 tbsp clarified butter/ghee A few raisins 1 tsp. cardamom powder

Method; Wash and grate carrots. Heat clarified butter/ghee in a heavy bottom vessel. Add grated carrots and sauté for a few minutes.

Add milk and keep cooking at slow flame till all the liquid is absorbed and the carrots look like a semi solid ball.

Add palm sugar or white sugar, the pudding will become liquid again. Cook for 5-10 minutes till it all the liquid is dried.

Take off the flame and add powder cardamom, nuts and raisins. Serve it as a dessert with a dollop of ice cream or just plain.

DessertI No Bake Nutty Carrot Pudding Pies

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