Gajar Halwa Chia Pudding
Creamy overnight chia pudding with quick sautéed carrots, cardamom, ghee, and nuts. Make-ahead gajar halwa flavor in a breakfast jar.
Equipment
- Small skillet or saucepan
- Whisk
- Glass jars or airtight container
Ingredients
For the carrot halwa mix
- 1 1/2 cups finely grated carrots packed; red Delhi carrots preferred
- 1-2 teaspoons ghee or coconut oil for dairy-free
- 2-3 tablespoons jaggery powder, brown sugar, or maple syrup plus more to taste
- 1/4 teaspoon green cardamom powder divided
- pinch fine salt
- 2 tablespoons chopped pistachios divided
- 2 tablespoons slivered almonds divided
- 2 tablespoons golden raisins divided
- 1 tablespoon khoya (mawa) optional
For the chia base
- 6 tablespoons chia seeds about 60 g
- 2 cups whole milk or oat or almond milk
- pinch fine salt
For serving
- extra chopped pistachios, almonds, and raisins
- pinch green cardamom powder for topping
Instructions
Sauté the carrot halwa mix
- Warm ghee in a small pan over medium heat. Add grated carrots and cook, stirring, until softened and fragrant, 6 to 8 minutes.
- Stir in half the cardamom, sweetener, salt, and half the pistachios, almonds, and raisins. Cook 1 to 2 minutes more until jammy. Stir in optional khoya. Cool completely.
Mix and chill
- In a bowl or jar, whisk milk, chia seeds, remaining cardamom, and a tiny pinch of salt for 30 to 45 seconds until no clumps remain.
- Fold in the cooled carrot halwa mix. Add a splash more milk if the mixture looks thick. Layer chia pudding on top.
- Cover and refrigerate at least 6 hours, ideally overnight. Stir once after 30 minutes if you remember.
Serve
- Stir well in the morning. Taste and adjust sweetness. Top with remaining nuts, raisins, and a pinch of cardamom.
Notes
Cool the sautéed carrots completely before folding into milk so dairy does not look grainy.
Ratio check: about 3 tablespoons chia per 1 cup liquid gives a spoonable set; add 1 tablespoon more chia if yours stays runny after chilling.
Vegan swap: use coconut oil instead of ghee and creamy oat or almond milk.
Keeps in a clean airtight jar in the refrigerator up to 3 to 4 days; add fresh nuts when serving for crunch.
Tried this recipe?Let us know how it was!