Gajar Ka Halwa

Ingredients

  • 4 kg carrots
  • 6 cups whole milk
  • ½ cup ghee fot starting
  • 2 cup ghee, for the sauteing at the end.
  • 3 cup sugar
  • 2 handful nuts optional
  • 6 cardamom seeds

Instructions

  1. Trim the ends of the carrots and grate them
  2. In a large pot, heat ½ cup of ghee on medium heat.
  3. When heated, add the cardamom  and carrots and mix in.
  4. Allow the carrots and cardamom to fry in the ghee for a short while, about 12 minutes.
  5. Add the milk. Bring to an almost-boil then reduce the heat to medium.
  6. Continue to cook, uncovered, until the milk evaporates. This may take upto 2 hours, depending on how much moisture is in your carrots and on your heat. You will need to stir occasionally untill the mixture becomes drier and may start to stick to the bottom of the pot. If you pull the carrots to one side of the pot and see some milk release from the sides within a few seconds, this means the halwa is still too moist and needs more drying out.
  7. Once most of the moisture has evaporated, add in the ghee and sugar.
  8. Continue to cook on medium heat, stirring often, for about 25 minutes. You may begin to see the carrots changing color to a deep shade of orange and the ghee may begin to separate at the sides from the carrots – this is normal and what we want!
  9. You’ll be done when the mixture looks very glossy, deep orange and comes together in a fudgy mass. Turn off the heat and chop in half of your nuts.
  10. Garnish with the remaining nuts before serving. Serve warm.

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