- Prep-time: / Ready In:
- Serves 2 to 4
- Serving size: ¼ of recipe
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Gājjar no halvo, also known as gājjar kā halwā, is a carrot-based dessert made of grated carrots slowly cooked in milk and sugar. Its comforting warmth will soothe you on any cold day. A nutritious dessert that’s rich in anti-inflammatory compounds, fiber, and omega-3 fatty acids, this dish beats out even the heartiest breakfasts. Popping everything in the oven makes the process much simpler. Feel free to top with warmed nondairy milk and a drizzle of maple syrup after baking to make the consistency thinner and to sweeten it. To make this recipe gluten-free, be sure to use certified gluten-free oats.
From Plant-Based India: Nourishing Recipes Rooted in Tradition. To learn more, check out our Q&A with cookbook author Sheil Shukla, DO.
By Sheil Shukla, DO,
Ingredients
- 1 cup certified gluten-free rolled oats
- 2 tablespoons flaxseed meal
- 1 tablespoon chia seeds
- 1½ teaspoons ground cinnamon, plus more for serving
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- Pinch of grated nutmeg
- Pinch of salt
- 1½ cups unsweetened, unflavored soy milk or preferred non-dairy milk, plus more for serving
- 2 ripe bananas, mashed (about ¾ cup)
- 2 carrots, grated (about ¾ cup)
- 5 Medjool dates, finely chopped (about ½ cup)
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅓ cup chopped raw nuts, such as almonds, pistachios, or walnuts
- Pure maple syrup
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the oats, flaxseed, chia, cinnamon, ginger, cardamom, nutmeg, and salt in a large bowl until well combined.
- Add the soy milk, bananas, carrots, dates, vanilla, and half of the chopped nuts, and mix until thoroughly combined.
- Transfer the mixture to an 8- to 9-inch round, square, or oval baking dish. Sprinkle with the remaining nuts and bake until the oats and carrots are tender, about 30 minutes.
- Serve warm with a bit of warmed milk, a drizzle of maple syrup, and a pinch of ground cinnamon. Keep leftovers in the refrigerator for a few days and reheat with more milk as needed.
Per serving (¼ of recipe): 328 calories, 58 g carbohydrates, 7.6 g protein, 9.4 g total fat, 1 g saturated fat, 0 g cholesterol, 59 mg sodium, 10 g fiber, 29 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 9 votes)This recipe is delicious! I tweaked it a little as I only had one ripe banana, essentially I halved most of the ingredients, though I used the full amount of oatmeal and carrot, and nearly the full amount of milk, and I blended fresh ginger into the milk instead of using powdered, and it turned out wonderfully. Definitely a very forgiving dish that you could adjust to suit whatever you have on hand, next time I might had some raisins to it.
Simple and delicious!
YUM. This is just lovely, so warming. I'm always a huge fan of any recipe that doesn't require cleaning a food processor. I grated the carrots with a microplane so they just "melt" into the oatmeal. Wonderful spices!
Excellent! The flavor and texture are unique and a great alternative to everyday oatmeal.
This was so delicious, I am glad I made a double batch !!! I baked it on a cookie sheet with parchment paper. Took a little bit longer since I omitted the nuts and my bananas were frozen. I will definitely make this again!
Made this lastnight for breakfasts this week. Really delicious with some oat milk, maple syrup and a handful of raspberries. The nuts and carrots give a pleasant texture but you don't really pick out the carrot flavor.
Very tasty and satisfying.