Gajar (Carrot) ka Halwa
Gajar ka Halwa – the famed, rich, indulgent, classic Indian dessert. Prepared this delicious Indian mithai a couple of days ago for a friend visiting me after many years. I used the regular orange carrots that are available in my local farmer's market.
Gajar (Carrot) ka Halwa
Ingredients
13Instructions
- 1
Heat 3 tbsps ghee in a heavy bottomed vessel, add the grated carrot and saute for 8 mts on low to medium flame.<br
- 2
Add the milk and cloves and allow to cook till the milk is almost absorbed. Add sugar and cook further for another 15 mts. Add the condensed milk and go on stirring till it leaves the sides of the pan.<br
- 3
Remove the cloves, add the cardamom pwd and saffron and mix. Garnish with toasted almonds, raisins and cashew nuts.<br
- 4
Serve warm or refrigerate and serve. It tastes good both warm and cold. Gajar Ka Halwa
About This Recipe
Gajar ka Halwa – the famed, rich, indulgent, Indian dessert. I wonder why it took me so long to blog it. 🙂 Better late than never. Prepared this classic Indian mithai a couple of days ago for a friend visiting me after many years.
I used the regular orange carrots that are available in my local farmer’s market. I could not find the deep red Delhi carrots hence had to make do with the regular ones. Ghee and condensed milk give richness to the halwa while warm spices like cardamom and cloves infuse it with an unmistakable aroma and flavor.
Gajar ka Halwa Recipe
Cooking Time: 50 mts
Cuisine: North Indian
Serves 4-5 persons
.
2 cups grated carrot
3/4 cup lmilk
2 cloves
3 tbsps condensed milk
2-3 tbsps sugar
2-3 tbsps ghee/clarified butter
1/2 tsp cardamom pwd
few raisins, almonds, cashew nuts, lightly roasted in ghee
few strands of saffron mixed in a tbsp of milk
1 Heat 3 tbsps ghee in a heavy bottomed vessel, add the grated carrot and saute for 8 mts on low to medium flame.
2 Add the milk and cloves and allow to cook till the milk is almost absorbed. Add sugar and cook further for another 15 mts. Add the condensed milk and go on stirring till it leaves the sides of the pan.
3 Remove the cloves, add the cardamom pwd and saffron and mix. Garnish with toasted almonds, raisins and cashew nuts.
4 Serve warm or refrigerate and serve. It tastes good both warm and cold.
