Here’s a simple and scrumptious recipe for carrot halwa (Gajar ka Halwa)—a classic indian dessert crafted from grated carrots, milk, sugar, and ghee.
🥕 carrot halwa (Gajar ka Halwa) Recipe
🍽️ Servings: four
⏱️ General time: forty-five to sixty minutes
🧾 Ingredients:
four cups grated carrots (approximately 5–6 medium carrots)
2 cups full-fat milk (or 1½ cups milk + ½ cup khoya for a richer taste)
½ cup sugar (modify to flavor)
4 tbsp ghee (clarified butter)
¼ tsp cardamom powder (elaichi)
eight–10 cashews, chopped
eight–10 almonds, sliced
10–12 raisins (non-obligatory)
🍳 Commands:
🔹 1. Prep the Carrots
Wash, peel, and finely grate the carrots.
🔹 2. Prepare dinner: Carrots in Milk.
In a heavy-bottomed pan or kadhai, upload grated carrots and milk.
Prepare dinner on medium warmth, stirring frequently.
Permit the mixture to simmer till the milk reduces and is sort of absorbed (about 20–25 minutes).
🔹 3. Add ghee.
Upload ghee and prepare dinner, the carrot aggregate, stirring frequently.
Sauté until it seems sleek and the raw odor of carrots disappears (about 10 minutes).
🔹 4. Upload Sugar.
Add sugar and stir nicely. The halwa will loosen slightly as sugar melts.
Keep cooking till it thickens again (about five–10 minutes).
🔹 Five. Upload Flavor and Nuts.
Stir in cardamom powder.
In a small pan, sauté cashews, almonds, and raisins in 1 tsp ghee until golden.
Add them to the halwa and blend well.
🔹 6. Serve
Serve warm or chilled, garnished with more nuts if preferred.
✅ guidelines
Use crimson delhi carrots for great flavor and color (in season).
For a richer version, upload khoya (mawa) or condensed milk.
Save inside the refrigerator for up to four–five days; reheat earlier than serving.
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