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  • Serves 2 to 4
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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

  1. Preheat the oven to 350°F.
  2. In a large bowl, mix together the oats, flaxseed, chia, cinnamon, ginger, cardamom, nutmeg, and salt in a large bowl until well combined.
  3. Add the soy milk, bananas, carrots, dates, vanilla, and half of the chopped nuts, and mix until thoroughly combined.
  4. 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.
  5. 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.
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(5 from 7 votes)
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C. Turner3 weeks ago
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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!

Susan Butler3 months ago
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Excellent! The flavor and texture are unique and a great alternative to everyday oatmeal.

Donna5 months ago
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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!

heather5 months ago
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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.

Ron Rempel8 months ago
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Very tasty and satisfying.

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A headshot of Dr. Sheil Shukla, DO
about the author

Sheil Shukla, DO

Dr. Sheil Shukla is an internal medicine resident physician, artist, and cook who’s passionate about plant-based nutrition and its applications to clinical medicine. He loves exploring cultures through their food, and he’s especially interested in South Asian and East Asian cuisines, particularly the thali tradition of Gujarat, India. He is the author of Plant-Based India: Nourishing Recipes Rooted in Tradition. He runs the website sheilshukla.com and the Instagram @plantbasedartist. He lives in Chicago.

Photo by Sheil Shukla, DO

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