Gajar ka halwa is one of the most popular Indian desserts and is a winter delight since winters are the perfect time to get tender juicy carrots in India. There are a lot of variations of gajar ka halwa recipe. You can use condensed milk so that it takes lesser time as milk is already thickened. Or you can also use khoya and cook the halwa in microwave. But I find the traditional way of cooking the carrots in milk to be the best of all. So here goes the recipe for it.
- Peel and grate the carrots. You can grate the carrots manually or in a food processor.
- Simmer in milk with the sugar, crushed cardamom and raisins (so that they absorb the milk and become nice and plump) until liquid evaporates. Keep stirring in between so that it doesn’t stick to the bottom and does not get burnt.
- Heat ghee in another vessel and add the cashews (split into 2 each) and almond (chopped into long pieces). Remove the dry fruits from the ghee and retain for use later.
- Add the hot ghee to the carrot misture and cook over a gentle flame for 10-15 minutes until the halwa becomes a deep reddish / orange color depending on the colour of the carrots.
- Transfer to a serveing bowl and garnish with the fried almonds and cashews. Serve hot.
- The halwa can be refrigerated and used for a week. You can heat it in the microwave before serving.
- Use a heavy bottomed kadhai so that the halwa doesn’t stick to the bottom easily.