Carrot halwa is grated carrot cooked slowly in milk until it turns dark and rich, the gajar halwa. I cook it until the mass pulls from the pan so the moisture is gone and the flavor concentrates.
The preparation involves slow-cooking the ingredients to enhance the flavors, making it a special dish that is both comforting and indulgent.
Traditional Gajar ka Halwa Recipe
This rich Indian Carrot Halwa is characterized by its creamy texture and fragrant spices. The process takes around 1 hour and serves about 6 people, making it a wonderful dessert for family gatherings or festive occasions.
Ingredients
- 1 kg fresh carrots, grated
- 1 liter full-fat milk
- 300 grams sugar (adjust to taste)
- 200 grams ghee (clarified butter)
- 1/2 cup almonds, chopped
- 1/2 cup cashews, chopped
- 1/4 cup raisins
- 5-6 green cardamom pods, crushed
- A pinch of saffron strands (optional)
- Chopped pistachios for garnish (optional)
Instructions
- Prepare the Carrots: Wash and grate the fresh carrots using a grater or food processor.
- Cook the Carrots: In a large kadai or heavy-bottomed pan, heat the ghee over medium heat. Add the grated carrots and sauté for about 5-10 minutes until they begin to soften.
- Add Milk: Pour the milk into the pan with the carrots. Continuously cook on low heat, stirring occasionally, until the milk reduces and thickens (about 30-40 minutes).
- Sweeten and Flavor: Once the milk has thickened, stir in the sugar and crushed cardamom. Cook for an additional 10-15 minutes until the mixture reaches a halwa-like consistency.
- Finish with Nuts: Add the chopped almonds, cashews, and raisins. Mix well and cook for another few minutes to combine all the flavors.
- Serve: Garnish with additional nuts or saffron strands if desired. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 7g
- Carbohydrates: 45g
Stir it often at the end so it does not catch.
