Carrot Halwa | Gajar Halwa
A traditional dessert made from carrots, milk, sugar and ghee, made from slow cooking carrots in milk and topped with nuts.
Ingredients
- 1 kg Carrots ( Peeled and Grated)
- 1.5 Litres Full Fat Milk
- 3/4 Cup Sugar See Notes
- 1/4 cup Ghee
- 4-5 Cardamom
- 1/4 cup Almonds
Instructions
- Peel and grate carrots using hand grater preferably. Or you can use grater blade in food processor.
- In a heavy based pot add carrots, cardamom and milk. Bring it to boil.
- Once milk starts to boil, turn the heat to low and cover. Cook for 2 hrs, stir occasionally to prevent it from sticking at bottom.
- After 2 hours the milk would be evaporated and you would see small milk solid particles. If there is still some milk left, turn the heat to medium and stir until all the milk is evaporated.
- Add ghee and continue to cook for 15-20 minutes while stirring constantly. When you see oil separating from carrots, add sugar.
- Continue to cook on medium flame. At first the carrots will get sticky and watery after adding sugar. After few minutes as water from sugar dries up. Stir in slivered almonds.
- Serve warm with extra nuts, cashews or pistachios garnished.
Notes
- I prefer moderately sweet halwa. If you like more sweet you can use 1 cup sugar. You can also start with less sugar, taste test and add more if required.