Carrot Halwa Recipe Step By Step

SWEET TOOTH

Gajar Ka Halwa

"Indulge in the best Gajar Ka Halwa recipe – a rich, creamy, and easy dessert loaded with dry fruits and the authentic flavors of grated carrots and ghee."

When the weather gets chilly and carrots are in full season, there’s one dessert that always steals the show Gajar ka Halwa, also known as carrot halwa. It’s rich, aromatic, and packed with nostalgia. When the weather gets chilly and carrots are in full season, there’s one dessert that always steals the show—Gajar ka Halwa, also known as carrot halwa. It’s rich, aromatic, and packed with nostalgia.

Ingredients

One kilogram of carrots, preferably red ones One liter of full-cream milk 4 tablespoons of clarified butter, or ghee 3/4 cup sugar, or more if desired Five to six crushed green cardamom pods 10–12 chopped cashews 10–12 sliced almonds 10 chopped pistachios (optional) 8–10 raisins Detailed Recipe 1. Get the carrots ready. Use a food processor or hand grater to wash, peel, and shred the carrots. Freshly shredded carrots provide the nicest texture, so it is worth the effort. 2. Allow the carrots to cook in milk. Cook, stirring periodically, over medium heat. Simmer until the carrots are soft and the milk has decreased. This could take between thirty and forty minutes. 3. Include sugar and ghee. Add the ghee once the majority of the milk has evaporated. The halwa should start to exude a beautiful aroma after 5 to 7 minutes of vigorous stirring and sautéing. Add the cardamom and sugar now. Do not fear, the mixture will thicken again when it loosens up a little. 4. Include the Dry Fruits

Put the cashews, almonds, raisins, and pistachios in a small skillet with a little ghee and cook them softly. Mix thoroughly after adding them to the halwa. 5. The Last Cook Continue cooking the halwa for ten more minutes, or until it is shiny, rich, and somewhat sticky. If necessary, taste and adjust the sweetness or ghee.