By Suprita Mitter
November 21, 2024
Made with seasonal winter carrots Gajar ka Halwa is a dessert that is a favourite in homes across India. The carrots are slow-cooked in milk, and ghee and the mithai is rich, aromatic, and indulgent. This classic dessert, garnished with nuts, is a perfect treat for chilly evenings and festive celebrations.
1 kg carrots, grated 1 liter full-cream milk 4-5 tbsp ghee 1 cup sugar ½ cup khoya ¼ cup chopped nuts 4-5 green cardamom pods, crushed or ½ tsp cardamom powder A few strands of saffron
In a large, thick-bottomed pan or kadhai, combine the grated carrots and milk. Bring to a boil and reduce the heat to simmer. Stir occasionally until the milk is completely absorbed, and the mixture thickens. This may take about 45 minutes to an hour.
Add the ghee and sauté the mixture on medium heat for 10-15 minutes. Add the sugar and cook, stirring frequently, until the mixture thickens again.
If using, crumble the khoya and mix well. Cook for another 5 minutes.
Add the crushed cardamom and saffron strands for added aroma and taste.
Mix in the chopped nuts and cook for a few more minutes. Save a few nuts for garnishing.
Serve warm or at room temperature, garnished with reserved nuts.