Gajjar Ka Halwa
Please excuse the vignetted dark photos that I’ve been posting lately. They actually come from old recipes that I had posted in my Facebook group and I used to take the photos with my cellphone with this setting turned on.
This is a dessert made from carrots (gajar), milk and cardamom. You don’t have to use the exact amount of carrots listed below- it’s just an approximation. You can also top this dessert with khoya if you have some, and silver foil. Some people like to add raisins or cashews to the halwa as well. In this version I’ve decided to keep it simple and I’ve only used almond slivers for the garnish.
Gajar ka Halwa
Ingredients:
1 kg of carrots, peeled and grated
2 small cans of sweetened condensed milk
1 cup milk
Sugar (optional)
2 tbsp ghee (clarified butter)
4 cardamoms, split open so that you can use the seeds
Sprinkle of almond slivers
Serve warm
1 kg of carrots, peeled and grated
2 small cans of sweetened condensed milk
1 cup milk
Sugar (optional)
2 tbsp ghee (clarified butter)
4 cardamoms, split open so that you can use the seeds
Sprinkle of almond slivers
Method:
- In a deep pot stir together the condensed milk, milk, and sugar and let it cook over a low heat for about 3 hours or until the milk evaporates. You only need to stir this a few times while its cooking since the heat is on low.
- At this stage you can add some more sugar if you like but I didn’t feel the need to since the condensed milk is so sweet.
- Add in the ghee and cook the halwa for a few minutes until it’s fully incorporated (about 10 minutes).
- Add in the ilachi (cardamom) and pour it out into the serving dish before you garnish.
Serve warm
