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- 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 (10)
(5 from 11 votes)I made this recipe in the morning and it was delicious! Thank you!
Hi Dr. Shukla This delicacy is named "Gājjar No Halvo" but it is actually more like Carrot Cake. Carrot Halwa has only 3 major ingredients (carrot, sugar, dairy) and no grains. So, I suggest to rename it Vegan Carrot Cake! It will be more appropriate based on the ingredients and the cooking method. Thanks
One of my favorite breakfast recipes. As with many of the recipes I tweak the flavors. I like to taste the spices....
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.