Gajar Ka Halwa
Grated carrots slow-cooked in milk and ghee until thick and glossy, scented with cardamom and topped with nuts. A classic winter dessert.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
- Diet
- Vegetarian
Vegetarian
Ingredients
Serves 6Ingredients
Method
Cook the carrots in ghee
Heat 2 tbsp ghee in a heavy-bottomed pan or kadhai. Add the grated carrots and cook for 8 to 10 minutes, stirring often, until they soften and smell sweet.
Add the milk
Pour in the milk and bring to a boil. Cook uncovered on medium heat for 25 to 30 minutes, stirring every few minutes, until the milk has almost completely evaporated.
Add the sugar
Stir in the sugar. It will release moisture, so cook for another 8 to 10 minutes until the halwa thickens again and starts to leave the sides of the pan.
Finish
Add the remaining 2 tbsp ghee, the cardamom powder, cashews, almonds and raisins. Cook for 2 minutes more.
Serve
Serve warm, garnished with a few extra sliced nuts.
Cook’s notes
- Use red or Delhi carrots if you can find them. They give the best colour and sweetness.
- Keep stirring towards the end so the bottom does not catch.
- Add 100 g of khoya at the end for a richer halwa.
Keep cooking