A beloved North Indian winter dessert made by slow-cooking grated carrots in milk and ghee, sweetened with sugar and garnished with nuts. The quintessential winter celebration sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Grate carrots finely. Heat ghee in a heavy pan and sauté carrots for 5 minutes.
-
2
Add milk and cook on medium heat, stirring occasionally, until milk is absorbed (30-40 min).
-
3
Add sugar and khoya, cook until mixture thickens and leaves the pan sides.
-
4
Add cardamom powder and mix well.
-
5
Garnish with fried nuts and raisins. Serve warm or at room temperature.
Did You Know?
Gajar ka Halwa is best made with the deep red Delhi carrots (kanji carrots) available only in winter months. Orange carrots produce a different flavor.
Chef's Notes
Equipment Tips
- heavy-bottomed pan
- grater
The Story Behind Gajar ka Halwa
Gajar ka Halwa became popular in North India during the Mughal era. Carrots were introduced to the subcontinent much earlier but this preparation reflects Mughlai dessert traditions.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!