Carrot Halwa
Carrot halwa or gajar ka halwa is a classic slow cooked Indian dessert made with milk, carrots, sugar, and ghee.
Equipment
Ingredients
- 2 liters milk, whole
- 2 pounds carrot, blended in a food processor or box grater
- ½ cup white sugar
- 1 teaspoon green cardamom, toasted, greens removed, and seeds ground
- 1 cup ghee
- 5 ounces milk powder (khoya), crumbled
- ¼ cup unsalted pistachios, soaked in water, and chopped
- ¼ cup almonds soaked in water, and chopped or sliced
Instructions
- Warm milk in a Dutch oven over medium heat and bring it to a boil.
- Add the carrots and continue cooking over medium heat. Stir continuously until the milk completely evaporates. The process will take a while, about 40 minutes.
- Stir in the ghee, sugar, and ground green cardamom. Cook until the ghee separates and the carrot mixture turns bright orange or red; stir continuously to prevent anything from sticking to the pan.
- Fry khoya in a non-stick skillet with ghee and add it to the carrot mixture.
- Top the dessert with toasted pistachios and almonds to serve.
Notes
Cooking Tips:
- Roast the cardamon pods, peel the green shell and grind the seeds into a powder to add deep flavor to the dessert.
- Use a heavy-bottomed pan to ensure the milk and carrots don't scorch to the bottom of the pan.
- Stir, stir, stir- once you've added the carrots, cardamon, and sugar, stay close by and continue stirring so nothing sticks. If left unattended, the milk and carrots will burn.
- Gajar ka halwa is served warm or chilled.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 647 kcal | Carbohydrates: 47 g | Protein: 14 g | Fat: 44 g | Sodium: 191 mg | Fiber: 6 g | Sugar: 30 g
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