How to Make Desi gajar ka halwa | Carrot Halwa
Halwa made from the long reddish winter carrots that are available abundantly in Delhi. This is a seasonal delight; mixed with sugar, milk and lavishly sprinkled with nuts.
Prep Time :15 mins
Cook Time : 40 mins
Total Time : 55 mins
Cuisine: Indian, Punjabi
- 2 tablespoon ghee | Indian clarified butter divided
- 1/2 tablespoon coarsely crushed cashews
- 4 cups tightly packed grated carrots About 1/2 Kg
- 4 cups milk
- 1/2 tablespoon whole pistachios
- 1/2 teaspoon cardamom powder
- 3/4 cup sugar (adjust as per your taste)
- 1/4 cup grated khova (mawa), (optional)
- 1 teaspoon each of slivered pistachios and almonds
- A pinch of nutmeg (grated or powderd), (optional)
- A pinch of saffron (optional)
- a pinch of salt (optional)
Preparion Method of Carrot Halwa:Heat a tablespoon ghee in a heavy bottomed pan / Kadai. Add the cashews and fry until golden brown. Remove them and keep aside on a blotter paper.
Then add the milk and the whole pistachios. Also add saffron strands, if you are using it. Cook until the milk evaporates and the carrots are softened and cooked completely. Keep stirring it to avoid the carrots from sticking to the bottom and burning.
Once the liquid evaporates completely (and the carrots are completely cooked), add the sugar, khova (if using) and stir until it melts. Taste and adjust the amount of sugar, if needed. Keep stirring until the cooked Carrot mixture thickens.
Add the remaining ghee, cardamom powder, roasted cashews and keep stirring until the Carrot mixture thickens and comes off the pan as one mass.
Garnish with slivered pistachios and almonds before serving.
This is best served warm. So heat it up lightly before serving or serve them immediately.
Condensed milk, khova, mawa or milk powder can also be added to enhance the taste. Make sure you don't add too much of this as it might overpower the flavour of the carrots. If you are using any of the mentioned ingredients, reduce the quantity of milk accordingly.
Do not keep it on the stove for a long time. The sugar will form crystals and it will harden the Halwa. Turn off the flame when the Carrot mixture comes together as one mass.
Adjust the amount of sugar according to your taste preference and the sweetness of the carrots.
If absolutely necessary, you can also use the pressure cooker to make it quick. Make sure the grated Carrot along with liquid fills only half the capacity of your cooker. Do not fill it more than half, since the milk will overflow and splash all over. If you don't have a big cooker, reduce the amount of milk and instead substitute with water.