Soft, buttery croissants filled with a warm, comforting gajar halwa, topped with a cold scoop of vanilla ice cream – the perfect desi fusion brunch that comes together in 20 minutes!
As soon as September arrives, people start craving apple and pumpkin desserts, but I think the real star of fall is carrots. They have that warm, comforting flavor, especially when paired with spices like cinnamon and nutmeg.
In South Asian countries, the most popular fall/winter dessert is a carrot pudding, or as we call it, gajar halwa. It’s made with grated carrots that are cooked with loads of ghee and sugar, along with winter spices to make the perfect dessert.
So, of course, I couldn’t resist making a fall dessert with gajar halwa – and the best part? It literally takes 20 minutes!
Let’s get into the details.
PS: If you like carrot desserts, you’ll love these recipes!
Gajar Halwa
Now, a traditional gajar halwa is a labor of love; it takes hours of cooking to get that perfect flavor, but we’re taking an easier route today and making a simpler version that comes together in 15 minutes. You can add any warm spices you like – I like using cinnamon and a touch of nutmeg.
Here are the steps for making gajar halwa.
- Grate the carrots and squeeze all the liquid from them before measuring them.
- In a pan, add the ghee or butter. Once it’s hot, add the grated carrots and cook them on medium heat for 5-8 minutes until they change color and soften a little.
- Add the condensed milk and mix, then cover and let the carrots cook on low heat for 8-10 minutes until the carrots have softened completely.
- Add the cinnamon and nutmeg powder and cook for 2 minutes.
Assembly
- Slice the croissants from the center, but don’t cut them all the way through.
- Fill each croissant with the warm halwa, and top with vanilla ice cream. Sprinkle crushed nuts on top and enjoy warm.
If you’re looking for a quick brunch dessert or tea snack, this is the perfect recipe. Tastes delicious and comes together easily.
Gajar Halwa Croissant
Equipment
- Grater
- Saucepan
- Silicone spatula
Ingredients
- 3 tbsp ghee or butter
- 300 grams grated carrots weighed after squeezing the moisture out
- 180 ml condensed milk
- 1/2 tsp cinnamon powder
- 1/4 th tsp nutmeg powder
- 4 croissants
- Vanilla ice cream
- 1 tsp crushed nuts
Instructions
- Start by grating the carrots and pressing out as much liquid as possible before measuring.
- Heat ghee or butter in a pan, then add the grated carrots. Cook them on medium heat for about 5-8 minutes until they soften and turn slightly darker in color.
- Stir in the condensed milk, mix well, and cover the pan. Let it simmer on low heat for another 8-10 minutes until the carrots are tender and the mixture is creamy.
- Add in the cinnamon and nutmeg, and cook for a couple of minutes to bring out their aroma.
- Carefully slice each croissant down the middle, leaving one side intact so they hold together.
- Spoon the warm gajar halwa into the croissants, then finish with a scoop of vanilla ice cream. Garnish with crushed nuts and serve immediately while still warm.
Notes
- Drain the carrots well – Make sure to squeeze out the excess liquid after grating; this helps the halwa cook faster and prevents it from turning watery.
- Choose fresh croissants – Slightly crisp, bakery-style croissants work best since they can hold the warm halwa without getting soggy.
- Don’t rush the carrots – Cooking them slowly with condensed milk ensures they absorb all the flavor and turn beautifully soft.
- Adjust the sweetness – If your condensed milk is very sweet, you can balance the flavor with a pinch of salt or add less based on preference.
- Spice it up – Cinnamon and nutmeg give warmth, but you can also add cardamom for a more traditional halwa flavor.
- Serve immediately – The contrast of warm halwa with cold vanilla ice cream is what makes this dessert shine, so assemble just before serving.
- Make ahead – You can prepare the gajar halwa in advance and store it in the fridge for up to 3 days. Just reheat before filling the croissants.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
