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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.
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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.