Gajar Halwa
Equipment
- Kadhai / Wok
- Spatula
- Vegetable Grater
Ingredients
- 1 kg Carrots
- 1½ ltr Milk full cream
- 80 gm Sugar
- 2 tbsp Desi Ghee clarified butter
- ½ tsp Cardamom Powder
- 12-15 Kaju / Cashew Nuts
- 12-15 Badam / Almonds
- 25-30 Kishmish / Raisins
- 100 gm Khoya optional
Instructions
- Wash, peel and grate carrots.
- In a heavy bottom kadhai boil milk, lower the flame, add grated carrots, mix well.
- Stir in between so that milk does not stick at the bottom of the kadhai.
- Cook on low flame until all the milk is completely absorbed by carrots.
- Now add sugar, saute it, (sugar will release some moisture) cook halwa until all the moisture is evaporated.
- Add ghee and dry fruits and fry for 3 to 5 minutes, sprinkle cardamom powder and mix well.
- If adding khoya, mix it in at this stage and stir halwa until khoya blends properly, switch off the flame.
- Transfer gajar ka halwa into a serving dish.
- Garnish with dry fruits and khoya.
Notes
- Always take red, fresh and juicy carrots to make halwa.
- Reserve few dry fruits and khoya for garnishing.
- Grated carrot is simmered in milk so there is no need to add khoya but if you are making gajar ka halwa for some special occasion then feel free to add khoya; it will enhance the taste.
- Gajar ka halwa tastes yummy even without ghee so you can avoid adding ghee also.
- Gajar ka halwa does not have shelf life so keep in refrigerator and relish it within 5 to 6 days.