Gajar Halwa, made with grated carrots, milk, sugar, dry fruits and ghee, has a divine taste and aroma that take you to another world.
- Preparation Time – 15 Mins
- Cooking Time – 40 Mins
There might be many shortcut to make gajar halwa but only traditional method yields the richest taste. Eating hot gajar halwa in winter season can be sensational to anyone’s taste buds. It has all the goodness of carrot and dry fruits and I think we can control the sugary part of this halwa by adding little sugar as per our taste. I made it in bulk and store it so me and my family can enjoy it any time.
Ingredients For Gajar Halwa
- Shredded Carrots – 2 Kg
- Full Cream Milk – 1.5 ltr
- Sugar – 2 1/2 Cup
- Ghee (clarified butter) – 3/4 Cup
- Chopped Almonds (badam) – 2 Tablespoon
- Chopped Cashew (Kaju) – 2 Tablespoon
- Raisins (Kishmish) – 2 Tablespoon
- Cardamom (elaichi) Powder – 1 Tablespoon
- In a heavy bottom pan heat the milk and reduced it till it become half.
- Randomly heat the ghee in different pan and saute shredded carrots till it become lightly soft.
- Add the reduced milk and turn the heat to medium high and allow the mixture to boil.
- Once boil turn the heat to medium low and cook the gajar halwa till entire milk is evaporated.
- Keep stirring the gajar halwa to prevent the halwa from sticking to the pan.
- Mean while the gajar halwa is cooking roast the chopped almond, cashew and raisins using little bit of ghee till they turn golden brown.
- When all the milk is evaporated and the gajar halwa mixture is thickened add the sugar and mix well.
- Keep stirring the halwa until the halwa is thickened little more.
- Once the gajar halwa has thickened to a good consistency add the cardamom powder and roasted dry fruits.
- Turn off the heat halwa is ready to be served.
- You can use dry fruits of your choice and for the low fat version of this gajar halwa use toned milk instead of full cream milk.