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Traditional carrot halwa in a serving bowl, garnished with nuts

Carrot halwa

Carrot halwa, also known as gajar ka halwa, is a classic Indian dessert made by slow-cooking freshly grated carrots in milk, ghee, and sugar. Fragrant with cardamom and finished with toasted nuts, this comforting sweet is especially loved during winter and festive occasions.
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Servings: 6
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 Kg Carrots Washed, peeled and grated
  • 6 tbsps Ghee Divided
  • 500 ml Whole milk
  • 350-400 gms Sugar
  • 1 Tbspn Almond meal
  • 1/2 tspn cardamom powder
  • 2 tbspn Milk powder optional
For garnish
  • 1 tbsp Ghee
  • 2 tbsp Cashew Broken into bits
  • 1 tbspn Raisins

Equipment

  • Think bottomed pan nor a wok
  • Grater

Method
 

  1. Heat 2 tbsp of ghee in a thick bottomed wok or pan and add the grated carrots and fry for 5-7 mins till the colour of the carrots turn bright orange.
  2. Add the milk and allow the mixture to cook on low heat stirring frequently. Scrape the milk solids from the sides and bottom of the wok to avoid burning. Continue cooking till 90% of the milk is evaporated. This step takes about 40-50mins.
  3. Stir in the sugar, remaining ghee and almond meal if using And continue to cook till the all the milk evaporated and the mixture comes together in a single mass.
  4. Stir in the milk powder at this point and mix well and take off the heat.
For garnish
  1. Heat ghee in a pan and add the chopped cashewnuts and fry till they turn pale brown.
  2. Stir in the raisins and fry till they puff up. Take off the heat and add the seasoning to the prepared halwa and serve hot.