Description
Gajar Ka Halwa is a traditional Indian dessert made from grated red carrots, cooked slowly in ghee and milk, then enriched with khoya, nuts, and fragrant cardamom. This rich, creamy, and mildly sweet pudding is a festive favorite that is perfect for sharing with family and friends during special occasions.
Ingredients
Main Ingredients
- 1 kg Carrot (red or orange), grated
- 120 grams Ghee
- 350 ml Full Fat Milk
- 150 grams Khoya/Mawa
- ¼ cup Raisins
- ¼ cup Cashew Nuts
- A very generous big pinch of saffron soaked in 1 tablespoon of milk (optional)
- 2 teaspoons Cardamom Powder
- 1 cup Sugar (adjust as preferred)
Garnish
- Slivered pistachios, almonds, or mixed dry fruits
Instructions
- Prepare Carrots: Clean, wash, peel, and grate the red carrots into a bowl, ensuring they are finely shredded for even cooking.
- Heat Ghee: Warm the ghee in a heavy-bottomed pan over medium heat until melted and hot.
- Sauté Carrots on High Heat: Add the grated carrots to the pan, increase heat to high, and sauté thoroughly for 6-7 minutes while stirring continuously to prevent burning.
- Cook on Medium Heat: Reduce heat to medium and continue cooking the carrots in ghee for another 5 minutes, allowing them to soften.
- Add Milk and Simmer: Pour in the milk, mix well, then reduce heat to low and let it simmer, stirring occasionally, until the milk is almost completely absorbed and reduced.
- Incorporate Khoya and Nuts: Add the khoya, raisins, and cashew nuts to the pan; stir well until the khoya fully blends with the carrot mixture.
- Add Flavorings: Stir in the saffron milk (if using), cardamom powder, and sugar. Mix thoroughly until the sugar dissolves completely.
- Final Sauté: Increase the heat again to medium-high and sauté the mixture for another 5 minutes while stirring continuously to enhance flavor and texture.
- Garnish and Serve: Remove from heat, garnish with slivered pistachios, almonds, or mixed dry fruits, and serve warm.
Notes
- You can adjust sugar quantity according to your taste preference.
- Saffron is optional but adds a beautiful aroma and color to the halwa.
- Use fresh, sweet carrots for the best flavor.
- Ensure continuous stirring during sauté steps to prevent burning.
- Khoya can be substituted with milk powder if unavailable, but may affect texture slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
