Festivals are never complete without sweets. And when we think of Indian sweets during festival time – halwa, laddoos and burfis – are some of the common sweets which make our mouth water. And if I talk about halwas, then gajar ka halwa or carrot halwa will top the list of favourites for many of us. I have not met anyone who does not like gajar ka halwa. Though making this halwa could be time consuming, the moment you taste a spoonful, it is all totally worth the effort. And can you ever stop with just a spoonful of gajar ka halwa?
This Gajar ka Halwa recipe has a detailed step-by-step guide of making this delicious halwa, without any shortcuts or tweaks. This sweet dish is a safe play, you can never go wrong with it.
You can enjoy Gajar ka Halwa as-is or with some ice-cream or rabdi. You can have it warm or cold – howsoever you like!
Gajar Ka HalwaCourse: DessertCuisine: IndianDifficulty: Easy
Gajar ka Halwa – the old way but the best way!
Ghee – 2-3 tbsp
Cashews, almonds, raisins – as needed
Grated Carrots – 2 1/4 cups (about 650 gms)
Whole Milk – 2 cups
Sugar – 1/2 cup (increase/decrease a little depending on sweetness of carrots)
Condensed milk – 2 tbsp
Cardamom powder – 1/2 tsp
- Add 1 tbsp of ghee in the pan.
- Fry cashews and raisins in it and remove.
- Next, add another 1/2 tbsp of ghee and saute the carrots for a couple of minutes till it changes to a bright orange color.
- Add 2 cups of milk and let it boil till milk is almost evaporated.
- Keep stirring.
- Add the sugar, condensed milk and cardamom powder. In case you want to skip condensed milk, you can increase the quantity of sugar a little.
- Again, keep stirring and let it reduce.
- Add the remaining ghee along with half the fried dry fruits in the halwa and mix and use remaining for garnish.
- Serve this hot or cold, as you prefer!
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