Gajar ka Halwa (Carrot Halwa)
Gajar ka Halwa or Carrot Halwa is very popular with Indians. The onset of winter means that many a home is making this wonderful dessert!
Ingredients
- 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
Instructions
The Preparations
- 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.
Method to Make Gajar ka Halwa or Carrot Halwa
- 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. :-)
Notes
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.
Nutrition
Serving: 4 g