How to Make Gajar Halwa
This traditional carrot halwa recipe is made with only whole or full-fat milk, ghee and sugar. You don’t need khoya (evaporated milk solids) or condensed milk.
Ingredients8 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
Mix the grated carrots and milk together. 6. Cook this mixture on a low to medium flame. After some minutes, the milk will begin to froth first and then start reducing slowly and slowly.
Then add 4 tablespoons ghee (clarified butter). Do note that some milk will be there when you add the ghee. Mix very well.
Next add 10 to 12 tablespoons sugar or as required and mix in. Add cardamom powder – 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ½ to 1 teaspoon cardamom powder.
Mix very well. Continue to simmer on a low flame. Do stir often.
Simmer till the halwa mixture starts to thicken and reduces more. Stir at intervals. When the halwa has reduced much and you see a little milk – like that of a pudding consistency. Then add nuts and dry fruits. You can add your choice of nuts and dry fruits.
Mix again and continue to stir and simmer. Simmer till the whole halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the carrot halwa. You will also see some ghee being released from the sides. Remember to scrape the milk solids stuck at the sides of the pan and add them to the gajar halwa. Some moisture is also fine in the halwa.
Serve gajar ka halwa hot or warm. Refrigerate the leftovers and while serving you can warm the halwa. Garnish with some chopped dry fruits while serving.
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