Gajar Halwa
This gajar halwa recipe delivers a sweet, comforting Indian carrot pudding. It's slow-cooked for that perfectly soft, melt-in-your-mouth texture.
Ingredients
- 600 grams carrots
- 4 cups whole milk
- 0.75 cup granulated sugar
- 4 tablespoons ghee
- 0.75 teaspoon green cardamom powder
- 15 grams cashews
- 15 grams almonds
- 1 tablespoon raisins
- 0.5 teaspoon chopped pistachios for garnish
Instructions
- Wash and peel 600 grams carrots. Grate them finely using a box grater or food processor.
- In a large, heavy-bottomed pan or kadhai, add the grated carrots and 4 cups whole milk. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once it boils, reduce the heat to medium-low and let it simmer. Cook, stirring frequently, until most of the milk has evaporated and the carrots are tender, about 45-60 minutes. This will require occasional stirring to prevent sticking.
- Once the milk has almost completely evaporated and the mixture looks thick, add 0.75 cup granulated sugar. Continue to cook, stirring constantly, until the sugar dissolves and the mixture thickens further, about 10-15 minutes.
- In a separate small pan, heat 1 tablespoon ghee over medium heat. When hot, add 15 grams cashews and 15 grams almonds. Fry until they turn golden brown, then remove them from the pan and set aside. Add 1 tablespoon raisins to the remaining ghee in the small pan, cook for 30 seconds until they plump up, then remove.
- Add the remaining 3 tablespoons ghee to the carrot mixture in the large pan. Continue to cook and stir for another 10-15 minutes, allowing the halwa to roast slightly and develop a richer flavor and color.
- Stir in 0.75 teaspoon green cardamom powder and the fried cashews, almonds, and plumped raisins into the halwa.
- Cook for 2-3 more minutes, stirring often, ensuring everything is well combined and heated through. Remove from heat.
- Serve the Gajar Halwa warm, garnished with 0.5 teaspoon chopped pistachios.