Gajar Ka Halwa & Thanksgiving leftover Pulao

Prep Time:


4-5 portions



  • 3 lbs carrots: shredded
  • Onions: 2 
  • Tomatoes – 3 to 4 medium
  • Cilantro
  • Garlic: 3 to 4 cloves or 1 tsp crushed
  • Ginger: small chunk crushed or chopped


Thanksgiving leftovers

  • Green beans
  • Brussel sprouts
  • Squash
  • Nutrela Soya Chunks (Vegan meat substitute) **can add turkey/ tofu/paneer or any protein
  • Stuffing
  • Sweet potato



  • Ghee: ½ cup
  • Evaporated milk : 1 can
  • Condensed milk: 1 can


Pantry & Spices

  • ¼ cup & 1 tbsp of cashews
  • ¼ cup of almonds
  • 1 tbsp raisins (optional)
  • ¼ pistachios
  • 1tsp Cardamom powder
  • 1 cardamom stick
  • 1 bay leaf
  • 3 cloves
  • 1 star anise
  • Salt 
  • Black pepper
  • Turmeric : 1 tsp
  • Cumin powder: 1 tsp
  • Coriander powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Garam Masala: 1 tsp

Created By

Prepared by Himadri Vyas


Gajar (Carrot) Ka Halwa

  1. In a non-stick large pan at medium flame add ghee and let it get a little bit warm, after a couple of minutes add shredded carrots in the pan.
  2. Keep mixing and keep cooking the carrot for 5 to 6 mins. 
  3. Add evaporated milk and let it cook for another 6 to 8 mins. 
  4. Once milk is a little bit evaporated, add condensed milk and mix all together. Cook for another 3 to 4 mins. 
  5. Add the roasted and chopped nuts and mix all together for the next 5 to 6 mins. 
  6. Serve it hot or cold!


Indian Pulao with thanksgiving leftovers (mostly veggies)

  1. In a sauce or stock pot add 4 times  water than the rice amount, add rice (soaked in water for 15 mins & washed), a stick of cinnamon, bay leaves, and 1 cardamom and 1 star anise and let it come to a boil. 
  2. SOYA Chunks: In another small saucepan boil 2 cups of water and add 1 cup of soya chunks with salt and boil for 3 to 4 mins. Once softened, strain and run through cold water for a minute. Squeeze all the water from soy chunks and put it aside. \
  3. Let rice boil for 13 to 15 mins until they are cooked and soft. Turn off the stove and strain through a strainer. 
  4. In a large fry pan or sautee pan add oil and heat it up, add mustard seeds, cumin seeds and asafoetida. Add onions, crushed garlic & ginger
  5. Sautee until onions are translucent, add tomatoes, salt, turmeric, cumin powder, coriander powder, garam masala and chili powder and cook for another 4 to 5 mins at medium flame. 
  6. Once tomatoes are softened. Add some cashews and chopped leftover veggies, preferred protein choice and mix it all together, cook for another 2 to 3 mins.
  7. Add some sugar(optional), cooked rice and mix all. Taste for salt and add if needed.  
  8. Squeeze half lemon OR add some leftover cranberry sauce to balance out the sweetness, mix and serve garnished cilantro. Enjoy!

Note: Just a suggestion if there are brussel sprouts, you can bake more in the oven until more crisp and add on the top of the rice.


Created By

Prepared by Himadri Vyas