Gajar ka Halwa | Carrot Halwa | How to make gajar ka halwa

Gajar ka Halwa | Carrot Halwa

A carrot halwa recipe made in the traditional way and slow-cooked - with just carrots, whole milk, ghee, sugar, and some nuts. You will love this evergreen and popular gajar ka halwa recipe.

Ingredients:-

8 to 9 carrots medium, juicy, tender - 650 grams or about 4 to 4.5 cups grated carrots
4 cups whole milk or full-fat organic milk
4 tablespoons Ghee (clarified butter)
10 to 12 tablespoons sugar or raw sugar - 180 to 190 grams - add as required
½ to 1 teaspoon cardamom powder or 5 to 6 green cardamoms powdered finely in a mortar-pestle
10 to 12 cashews - chopped
10 to 12 almonds - sliced or chopped
2 tablespoons golden raisins
1 pinch saffron strands - optional

Instructions:-

Preparation

First rinse, peel, and then grate the carrots (8-9 medium-sized tender juicy carrots), either with a handheld grater or in a food processor.
You need approx 4 to 4.5 cups of grated carrots.

Making carrot halwa

In a Kadai or deep thick bottomed pan combine milk and grated carrots.
On a low to medium flame, bring the whole mixture to a boil and then simmer.
While the mixture simmer on a low flame, keep on stirring in between.
The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
Add the ghee, sugar, and powdered cardamom to the mixture when the milk has been 75% reduced.
Stir well and continue to simmer and cook on a low flame.
Do keep on stirring the halwa in between.
Towards the end, add the cashews, almonds, saffron, and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
Serve gajar halwa hot, or warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

Notes:-

Use fresh, juicy, and tender carrots for the best texture and taste.
The recipe can be halved or doubled or tripled according to your needs. Note that if you increase the proportions, it will need a lot of simmering and take more time to cook
The halwa stays good in the fridge for almost 10 to 12 days.
Use full-fat milk or whole milk.
Do not leave the halwa mixture unattended while it's simmering and cooking as the ingredients can burn or brown at the bottom of the pan. The carrot halwa mixture has to be stirred often.
Add nuts and dry fruits of your choice.

Nutrition:-

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