Gajar Ka Halwa
A classic North Indian dessert, this rich and decadent carrot pudding is a staple during winter and festive occasions like Diwali.
Prep Time
20 mins
Cook Time
1 hr 15 mins
Servings
6
Difficulty
Medium
Ingredients
- 1 kg Carrots, grated
- 1 litre Full-fat milk
- 200g Sugar (or to taste)
- 4-5 Green cardamoms, powdered
- 1/2 cup Ghee (clarified butter)
- 1/2 cup Khoya (mawa), crumbled
- Handful of mixed nuts (almonds, cashews, pistachios), chopped
- 2 tbsp Raisins
Instructions
- In a heavy-bottomed pan, combine the grated carrots and milk. Bring to a boil and then simmer on medium heat, stirring occasionally.
- Cook until all the milk has evaporated and the carrots are soft. This might take 45-60 minutes.
- Add the ghee to the pan and sauté the carrots for 10-15 minutes until they change color slightly and release a fragrant aroma.
- Add sugar and mix well. The sugar will melt and the mixture will become liquidy again. Continue to cook until the mixture thickens.
- Add the crumbled khoya, cardamom powder, and most of the chopped nuts and raisins. Mix well and cook for another 5-7 minutes until the halwa comes together.
- Garnish with the remaining nuts and serve hot.
