- In a kadai/skillet pan, heat the ghee. Add the grated carrots and mix. Let the flame be on high. Sauté till the ghee is applied evenly.
- Add milk and mix. On the high flame, the carrots will be cooked in the milk. Keep stirring at intervals of time. Stirring often will prevent carrots settle down and burn.
- When the milk is evaporated (approximately 80%), add the sugar, soaked peeled almond slits and raisins. Mix well. Keep stirring in between. Turn the flame to sim.
- Add the cardamom powder and saffron strands and mix. Let the flame be on sim till the milk is completely evaporated. Do not forget to stir.
- Turn off the flame. Gajar Halwa is ready to serve.
Gajar Halwa can be during any time of the year (you can make from orange carrots too), but the juicy and succulent carrots you find during winters are even more taste enhancing. The tenderness of the carrots when cooked in the full fat/ full cream milk not only acquires a rich taste but a melt in mouth texture too.
Gajar Halwa
#myrecipe
By Sejal Chauhan
Dec, 28th
637
Servings
4 persons
Cook Time
45 minutes
Ingredients
2
- 4
Ingredients
- 3-4 large sized/approximately 3 cups thickly grate
- 4 tbsp ghee/clarified butter 8-9 tbsp regular suga
- 7-8 soaked almonds, peeled and chopped to slits 2
- 1 tsp green cardamom/elaichi powder
Instructions
Notes/Tips
Serve hot, warm or even cold tastes good.
