Winter means carrots (called Gajar in Hindi) abound and this means that we can make lots of Gajar ka Halwa or Carrot Halwa.
A perennial crowd pleaser, Gajar Halwa is quite the “must have” as a dessert in buffets at many an Indian wedding. It is quite easy to make (except the grating-the-carrots part) and quite easy to eat as well. You can eat this halwa hot or cold, just a spoonful at a time or then one bowl at a time…. 🙂
You can eat Carrot Halwa by itself or then create Fusion Delight, a dessert thought of by my friend Hetal Malde.
- Kg Delhi Gajar or Carrots - 1
- Cup Sugar - 3/4 to 1
- Cups Milk - 1.5
- Mava/Khoya - 50 gms optional
- tbsp Ghee - 1
- Cashews - 8 to 10
- Green Cardamom - 3 or 4
- Wash, peel and grate the carrots.
- Split the cashews.
- Crush the cardamom seeds to a rough powder.
- Using your fingers, crush the mava/khoya into a rough powder.
- In a heavy-bottomed vessel, over medium heat, melt the ghee.
- Add the broken cashew nuts and sauté for 1 minute.
- Add the grated carrots and sauté for 5 minutes.
- Add the milk and mix well.
- Over medium heat, cook till the carrot turns soft and tender.
- When the milk has been nearly completely absorbed, add the mava, sugar, and crushed cardamom seeds.
- Mix well.
- Cook till the sugar is melted and the milk is completely absorbed.
- Serve warm or chilled. 🙂
You can replace the mava and sugar with 200 gms of sweetened condensed milk (I use Milkmaid or Mithai Mate).
You can add almonds, pistachios, and raisins to the halwa to make it richer.
Do not add the mava, sugar or condensed milk till the very end, else the carrot will not cook easily and the halwa will stick to the kadai and burn.