Carrot Halwa Pie with Almond Crust: An Indian Fusion Dessert
40 minutes
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About Carrot Halwa Pie with Almond Crust: An Indian Fusion Dessert
Indulge in a delightful fusion of Indian and Western flavors with this Carrot Halwa Pie featuring a crunchy almond crust. The rich, spiced carrot halwa filling is a comforting twist on a classic, elevated by the addition of aromatic vanilla and zesty orange.This unique pie seamlessly blends the warmth of traditional Indian carrot halwa with the satisfying texture of a homemade pie crust. The almond crust provides a subtly savory counterpoint to the sweetness of the filling, creating a truly unforgettable dessert experience.Perfect for special occasions or as a unique addition to your brunch or dessert menu, this recipe is sure to impress family and friends with its unexpected yet harmonious combination of flavors and textures. Prepare to be amazed!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
For the Almond Crust
For the Carrot Halwa Filling
- 2 cup Carrots finely grated, tightly packed
- 2 cup Milk whole milk or skim milk
- 2 tbsp Clarified Butter ghee; unsalted butter or coconut oil can be substituted
- 8 pods Cardamom green cardamom pods, peeled and crushed
- 1/2 tsp Vanilla Extract
- 1/4 tsp Orange Zest
- 1/4 cup Cashews chopped and toasted
- 1/2 cup Sugar adjust to taste, granulated
- 1 9-Inch Springform Pan
- 1 sheet Parchment Paper
Instructions
Prepare the Almond Crust
- Preheat oven to 350°F (175°C). Drain and dry the soaked almonds.
- In a food processor, combine almonds, raisins, cinnamon, vanilla extract, salt, and butter. Pulse until a coarse crumb forms.
- Line the bottom of a 9-inch springform pan with parchment paper. Press the almond mixture firmly into the bottom of the pan.
- Blind bake the crust for 10-12 minutes, or until lightly golden.
- Let cool completely.
Make the Carrot Halwa Filling
- In a saucepan, bring the milk to a simmer. Add vanilla extract and simmer until reduced by half.
- Heat ghee in a non-stick pan. Sauté the grated carrots for 5-8 minutes, until softened and slightly browned.
- Add the reduced milk to the carrots. Simmer over low-medium heat, stirring frequently, until most of the liquid has evaporated and the carrots are tender.
- Stir in the sugar, crushed cardamom, and orange zest. Continue to cook until the mixture thickens and resembles a halwa consistency.
- Remove from heat and stir in the toasted cashews.
Assemble and Chill the Pie
- Spread the cooled carrot halwa evenly over the cooled almond crust.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
- To serve, carefully run a butter knife around the edge of the springform pan to loosen the pie. Remove the sides of the pan.
- Slice and serve chilled, optionally topped with whipped cream or ice cream.
Recipe Notes
Expert Tips for the Perfect Carrot Halwa Pie
- Soaking the almonds overnight helps to soften them and creates a more tender crust.
- For a richer flavor, use homemade ghee or clarified butter. If substituting with coconut oil, ensure it’s refined for a neutral taste.
- Don't overcrowd the pan while sautéing the carrots; work in batches if necessary to ensure even cooking.
- Adjust the sugar to your preference. Taste the halwa before adding it to the crust and adjust the sweetness as needed.
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Recipe Nutrition
Calories: 200kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gCholesterol: 3mgSodium: 57mgFiber: 3gSugar: 11g
Antara Navin
Articles: 28
5 Comments
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Such a perfect dish! Thank you.
What a delicious idea! Thanks for sharing.
This looks incredible! I need to try it.
Such a perfect dish! Thank you.
Absolutely wonderful! Can’t wait to make it.