Gajar Ka Halwa

Step-by-Step Instructions

1. 1

   Begin by thoroughly washing and peeling the carrots. Grate them using a box grater or a food processor until you have about 1 kg of grated carrots, which should roughly fill a large bowl. Set the grated carrots aside.

2. 2

   In a heavy-bottomed pot or kadhai, heat 0.5 cup of ghee over medium heat. Once the ghee is hot, add the grated carrots and sauté them for about 10-15 minutes until they soften and are fragrant, stirring occasionally to prevent sticking.

3. 3

   Pour 1 litre of full-fat milk into the pot with the sautéed carrots. Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer, stirring occasionally, for about 30-40 minutes until the milk has reduced significantly and thickened.

4. 4

   As the milk reduces, add 0.5 cup of sugar, stirring well to combine. Continue to cook for an additional 10-15 minutes, allowing the sugar to dissolve completely and the mixture to further thicken. The consistency should be moist but not watery.

5. 5

   Next, add 200 g of khoya (mawa) to the mixture, crumbling it in with your fingers. Stir well to incorporate the khoya evenly into the halwa. Cook for another 5-10 minutes until everything is well combined and the mixture is thick and creamy.

6. 6

   In a small bowl, soak a few saffron strands in 1 tbsp of warm milk for about 5 minutes, then add this saffron milk to the halwa for a rich color and flavor. Stir it in thoroughly.

7. 7

   Add 0.5 tsp of powdered green cardamom, a pinch of salt, and 1 tsp of vanilla essence to the halwa. Mix well and cook for an additional 2-3 minutes to allow the flavors to meld together.

8. 8

   In a separate small pan, heat a little ghee and lightly roast 50 g each of cashews and sliced almonds until golden brown. Add these roasted nuts along with 50 g of raisins to the halwa, stirring to combine.

9. 9

   Once the nuts and raisins are mixed in, cook for another 2-3 minutes until they are heated through. The halwa should have a rich, thick consistency and a delightful aroma.

10. 10

    Remove the pot from the heat and drizzle 1 tbsp of rose water over the halwa, giving it a final stir to infuse the flavor. Let it sit for a few minutes to cool slightly before serving.

11. 11

    Serve the Gajar Ka Halwa warm or at room temperature, garnished with additional nuts or a dollop of khoya if desired. Enjoy this traditional dessert with family and friends!