All About IVFA carrot halwa recipe made in the traditional way and slow-cooked – with just carrots, whole milk, ghee, sugar, and some nuts. You will love this evergreen and popular Gajar ka Halwa recipe.
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Ingredients
- 8 to 9 carrots medium, juicy, tender – 650 grams or about 4 to 4.5 cups grated carrots
- 4 cups whole milk or full-fat organic milk
- 4 tablespoons ghee (clarified butter)
- 10 to 12 tablespoons regular sugar or raw sugar or 180 to 190 grams – add as required
- 5 to 6 green cardamoms – powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder
- 10 to 12 cashews – chopped
- 10 to 12 almonds – sliced or chopped
- 2 tablespoons golden raisins
- 1 pinch saffron strands – optional
Instructions
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Preparation
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First rinse, peel, and then grate the carrots (8-9 medium-sized tender juicy carrots), either with a handheld grater or in a food processor.
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You need approx 4 to 4.5 cups of grated carrots.
Making Carrot Halwa
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In a kadhai or deep thick bottomed pan combine milk and grated carrots.
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On a low to medium flame, bring the whole mixture to a boil and then simmer.
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While the mixture is simmering on a low flame, keep on stirring in between.
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The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
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When the milk has 75% reduced, add the ghee, sugar, and powdered cardamom to the mixture.
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Stir well and continue to simmer and cook on a low flame.
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Do keep on stirring the halwa in between.
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Towards the end, add the cashews, almonds, saffron, and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
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Serve Gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.
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