Carrot Halwa, also known as Gajar ka Halwa or Gajrela, is a traditional North Indian dessert made by simmering grated carrots with full-fat milk, sugar, and ghee. Infused with cardamom and topped with chopped nuts.
Carrot Halwa
Carrot Halwa, also known as Gajar ka Halwa or Gajrela, is a traditional North Indian dessert made by simmering grated carrots with full-fat milk, sugar, and ghee. Infused with cardamom and topped with chopped nuts.
Ingredients
- 1/2 lb Gwillimdale Carrots
- 2 cup milk
- 1/2 cup Sugar
- 2 tbsp Ghee
- 2 tbsp Rasins
- 1/2 tsp Cardamom powder
- 20 Mixed Nuts
Instructions
- Wash carrots under running water & peel them.
- Grate them in a food processor or with a hand grater.
- Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
- Next bring milk to a boil in a heavy bottom pot or deep pan. Add grated carrots and cook on a medium heat stirring often. Do not leave the pot unattended as the milk will get scorched.
- When the milk has completely evaporated add sugar and stirwell. Sugar will release lot of moisture & will make the entire carrothalwa gooey.
- Cook until half of the moisture evaporates, then stir in the ghee. Saute the carrot halwa well in ghee until the moisture evaporates completely.
- When it is done gajar halwa turns aromatic & thickens. It will still be moist. If you overcook your halwa turns dry. Sprinkle cardamom powder.
- Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.