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A fragrant Paleo Gajar Ka Halwa that tastes just like the real thing, only it’s with slightly healthier ingredients and a secret ingredient… rose water.

Growing up in the United States, it was difficult to get into the spirit of Diwali.

For one, there was no exchange of mithai (sweets) with our neighbors, family and friends. There was no lighting of diyas (candles) inside and outside the house due to fire hazards. And we certainly didn’t mess with sparklers.

Think about it, soon after Halloween was over, it was all about Thanksgiving and Christmas.

The malls were decorated with Christmas trees and lights, and you could hear Christmas music in the background. The smell of apple cider and hot chocolate was everywhere. Holiday season was in the air, and the spirit of Christmas could be felt a mile away. As a kid, it’s apparent why I  gravitated more towards Christmas than Diwali.

With that said, although we didn’t celebrate the “more exciting” parts of Diwali per se, we did celebrate the two most important components of Diwali – a puja (prayer) followed by a decadent dinner.

This is the first year I’m away from home on Diwali, and I can tell you exactly what’s on my Mom’s menu…  Halwa, Matar Paneer, deep-fried Poori, Dahi Bhalle, Pakoray or Kachodi. Once dinner is over, we proceed with chai along with my Mom’s Kheer. Clearly, my mom made dishes that were rather indulgent on Diwali which was such a treat.

This year I’ll be celebrating Diwali in California with my husband, and I’ll be thinking about my family back home along with my Mom’s mouthwatering food.

Wishing you all a very Happy Diwali! May the new year bring you peace, light, joy, prosperity and health!

Now, if you love Gajar ka Halwa (Indian Carrot Pudding), I promise you will love the paleo version as well, only that it’s made with paleo-approved ingredients, including ghee. I know! Hope you give this recipe a try.

This Paleo Gajar Ka Halwa is:

Paleo
Gluten-free
Lightened up, but not healthy
Uses Dairy-free milk
Perfect for the holidays
Indulgent
Fragrant
Delicious


5 from 1 vote

Paleo Gajar Ka Halwa | Indian Carrot Pudding

A fragrant Paleo Gajar Ka Halwa that tastes just like the real thing, only made with slightly healthier ingredients, and it's made with a secret ingredient… rose water.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

INGREDIENTS 

  • 6 organic medium carrots, peeled & shredded
  • 2 tbsp ghee
  • 2 cups unsweetened cashew nut milk, I used Elmhurst brand*
  • 6 tbsp coconut sugar
  • 1 tsp cardamom powder
  • 1/2 tsp rose water, optional
  • 2 tbsp unsalted cashews, dry roasted & chopped
  • slivered almonds & pistachios as garnish
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INSTRUCTIONS 

  • Peel the carrots.
    Six peeled carrots rest on a wooden cutting board beside a knife and carrot packaging, ready for your next Paleo-inspired creation or a traditional Gajar Ka Halwa preparation.
  • Shred the carrots in a food processor or by hand.
    Paleo Gajar Ka Halwa: Grated carrots fill the food processor bowl beside the sink on a kitchen countertop.
  • Heat a wok on medium heat, and add ghee.
    A frying pan with a small amount of oil heats on a gas stove, preparing the base for a Paleo twist on Gajar Ka Halwa.
  • Once melted, add the shredded carrots and stir on and off for 10 minutes.
    On the stove, shredded carrots sizzle in a frying pan, stirred with a wooden spatula, transforming into a delightful Paleo-inspired Gajar Ka Halwa.
  • This is what you should have after 10 minutes.
    Paleo Gajar Ka Halwa: Shredded orange carrots gently cook in a gray non-stick pan on the stovetop, crafting a delightful aroma.
  • Add the cashew nut milk.
    Hand pouring white liquid from a measuring cup into a pan with shredded carrots on a stove, crafting a Paleo twist on Gajar Ka Halwa.
  • Stir and bring the carrots and milk to a boil, the milk will reduce.
    A wooden spoon gently stirs grated carrots in a frying pan on the stovetop, transforming them into a delightful Paleo Gajar Ka Halwa.
  • You'll see bubbles forming, stir every couple minutes.
    Grated carrots sizzle in a non-stick pan with golden turmeric and oil, crafting a dish that nods to Paleo Gajar Ka Halwa on the stovetop.
  • The milk amount will reduce.
    A Paleo twist on the classic Gajar Ka Halwa, this carrot and egg mixture sizzles perfectly in a round, non-stick pan on the stovetop.
  • At this time, add the coconut sugar
    A person prepares Paleo Gajar Ka Halwa by adding sugar to grated carrots in a large pan while cooking on a stovetop.
  • Stir and cook for about 3-5 minutes until there is no liquid left.
    A wooden spoon stirs a thick, orange-red sauce reminiscent of Paleo Gajar Ka Halwa in a frying pan on the stovetop.
  • Add cardamom powder and rose water.
    A person carefully adds liquid from a teaspoon into a pan containing a thick, orange sauce reminiscent of Paleo Gajar Ka Halwa, with a wooden spoon resting in the pan.
  • Cook for a minute and turn off the stove.
    A frying pan with a luscious, textured orange-red sauce reminiscent of Paleo Gajar Ka Halwa spread across the surface.
  • In the meantime, roast the cashews over medium heat for a few minutes.
    Cashews in a stainless steel pan on a stovetop, with some lightly charred, evoke the rich flavors of Paleo Gajar Ka Halwa.
  • Chop the cashews.
    Chopped cashews and carrot shavings spread across a wooden cutting board, hinting at the beginnings of a delightful Paleo Gajar Ka Halwa. A knife rests nearby, ready to assist in crafting this healthy twist on a classic treat.
  • Add to the carrots and stir.
    A gray pan on a stove holds a Paleo Gajar Ka Halwa, its reddish-brown cooked mixture beautifully topped with chopped nuts.
  • Garnish with slivered almonds and/or pistachios. Enjoy hot/warm/cold.
    A bowl of Paleo Gajar Ka Halwa, delicately garnished with sliced almonds and pistachios, rests elegantly on a patterned cloth.

NOTES

* Cashew Nut Milk – I used Elmhurst brand which is sold at Whole Foods. This brand contains more fat since they use more nuts per serving, and only contains 2 ingredients. I don’t know how this Gajar ka Halwa will taste with other nut milks that contain less fat, hence I recommend using a dairy-free milk that is high in fat – roughly 10 grams of fat per serving. Additionally, using canned coconut milk is an option, however the fat and saturated fat content will be extremely high so I wouldn’t use canned coconut milk. Stick with a nut milk that offers about 8-10 grams of fat per serving.

Nutrition

Calories: 206kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 181mg | Potassium: 331mg | Fiber: 3g | Sugar: 17g | Vitamin A: 15286IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: Indian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Paleo Gajar Ka Halwa

Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


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