Gajar Ka Halwa is maybe one of those few sweet things that make me never say no. I can always settle for a small portion of this for sure. Gajar stands for Carrots and Halwa stands for anything cooked with sugar and ghee. It is very different from the middle eastern halwa which is usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter.
Halwa is one such dessert that has traveled across the world. From Greece to Turkey to Iran to Azerbaijan and where not. Everyone has there own way of making Halwa but in India there are ones made with semolina or wheat flour or just with carrots, beans, vegetables as well.
Gajar ka Halwa is a very feast like dessert thanks to all the sugar, ghee and nuts added to it and the milk is literally skimmed by boiling it for an hour. It isn’t meant for the weak hearted ones out there! WATCH OUT!! HAHA 😉 A year back I had written the recipe for the same halwa made without refined sugar, you can find it here but this time I went full on traditional mode! I mean it is okay to feed to your guilts once in a while as well, isn’t it?
Anyways people, enough said, I have the recipe for you below. If you give this a try or want me to try another halwa recipe let me know below in the comments, please 🙂
| Prep Time | 10 minutes |
| Cook Time | 1.5 hours |
| Servings |
people
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- 1 kg Carrots, finely grated
- 1 litre Whole Milk
- 8 tbsp Granulated White Sugar
- 5 tbsp Ghee
- 10 Cashewnuts, almonds, pistachio, raisins (each) chopped
- 2 tsp Cardamom Powder
Ingredients
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- Using a grater or a food processor grate the carrots. I used the food processor and it made my job quite easy.
- In a pan, add the milk and bring it to a boil. Now add the grated carrot and cook it on medium flame for the next 45 minutes or more till the milk has evaporated. Don't leave the kitchen completely, as it needs to be stirred ocassionally.
- Once the milk start condensing, add the ghee, cardamom powder and sugar. Adding sugar will make the consistency a little liquidy again, but keep stirring for another 15 minutes.
- In another pan, add a tbsp of ghee and roast the nuts. Add the roasted nuts to the halwa and give everything a good mix. You can preserve some for garnishing as well.
- Serve this warm or at room temperature. Enjoy!
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