- Firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
- In a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
- Fry until it turns golden brown. keep aside.
- In the same ghee add grated carrot and saute well.
- Saute for 5 minutes or until it changes colour slightly.
- Now pour 3 cup milk and give a good stir.
- Boil for 10 minutes stirring occasionally
- Continue to boil until the carrots are cooked well and milk reduces.
- Once the milk thickens completely, add ¾ cup sugar.
- Mix well and cook until the sugar dissolves and thickens.
- Cook until the halwa thickens and ghee releases from sides.
- Now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts. Mix well making sure everything is well combined.
- Finally, enjoy gajar ka halwa or carrot halwa chilled or warm.
A slow cooked traditional Indian halwa or pudding made by simmering carrots in milk. Carrot halwa is popularly known as gajar ka halwa, gajrela or gajar halwa. It makes it’s presence in most special occasions like festivals, celebrations and parties. Carrot halwa is one of the classic Indian sweets that would not fail to impress anyone.
Gajar ka Halwa
By Foodism Team
Nov, 5th
786
Servings
4 persons
Cook Time
50 minutes
Ingredients
6
- 8
Ingredients
- Carrot 1 kilograms
- Ghee 1/4 cup
- Cashew, chopped 10 units
- Almonds, chopped 10 units
- Milk 3 cup
- Sugar 3/4 cup
- Khoya 1/2 cup
- Cardamom powder 1/4 teaspoons
