Carrot (Gajar) Halwa
Had a pack of baby carrots at home and couldn’t finish in karamchand ishtyle … what could I make of it? Obviously some halwa! With my sweet teeth, I can’t think beyond some meetha 😀 . Not to mention, this one also I love (its redundancy that I mention it neway!)
This was the first time I tried making gajar ka halwa and the results were delicious!! These were with the orange baby carrots I had on hand, but it will taste best with the pink-red carrots we get in India.
Carrots: about 1 lb (or around half kg) – I used the baby carrots I had on hand – If using the normal long ones – it would be about 6-7. If you get pre-shredded carrots, use about 2 cups
Milk: 4 cups (I used 2% – low fat milk – You may use whole milk as well)
Sugar: 5 tablespoons (You may vary the sugar-level to your taste)
Chopped cashews: 2 teaspoons (You may use a combination of nuts of your choice)
Cardamom (Elaichi) powder: a pinch
Ghee: ½ teaspoon
Here’s the method in an animation:
- Wash and peel/scrape the carrots.
- Grate the carrots with a hand grater or food processor. I prefer to use the hand grater. You will get about 2 cups of grated carrots.
- In a heavy-bottomed (non-stick) pan, heat the milk. I add a quarter cup of water with it so that the milk does not stick to the vessel.
- When the milk is about to boil, add the carrots. Mix well so that the carrots are immersed in the milk.
- When the mixture comes to a boil, reduce the heat to low and cook with stirring every 5 minutes. Do not cover while cooking, as the milk would boil over. You would need to cook till most of the milk is absorbed and the mixture is almost dry. This will take about 45 minutes to an hour – but ensure you cook on low heat as the mixture might stick to the vessel if the heat level is increased.
- In the meanwhile, fry the cashews in the ghee till they are a golden-brown.
- When the carrots are done, add the sugar, fried cashews, and cardamom powder. Cook while stirring constantly.
- Now, with the sugar, the mixture will have liquid content again. Keep in mind that all through the halwa has to be cooked on low heat. Cook with stirring every couple of minutes till the mixture is almost dry and comes together in a lump.
- Turn off the heat. The halwa is ready to be served and relished!
- For a fancy decoration, I have garnished with a few more cashews, you may try other ideas as well!