Gajar ka Halwa
A home-style recipe for Gajar ka Halwa. Serves 6, ready in about 65 minutes.
Ingredients
- 1 kg carrots (gajar), peeled and grated
- 1 litre full-cream milk
- ¾ cup (150 g) sugar
- 4 tbsp (60 g) butter or ghee
- 4 green cardamoms, crushed (optional)
- 2 tbsp each sliced almonds and pistachios (optional)
Missing something?
- No carrot? Use extra cabbage or capsicum.
- No milk? Use milk powder mixed with water, or diluted tinned milk.
- No sugar? Use jaggery (gur) or honey, added gradually.
- No butter? Use ghee or oil.
Method
- Put the carrots and milk in a heavy, wide pot and bring to a boil.
- Cook uncovered on medium heat for 35–40 minutes, stirring often, until all the milk has dried up.
- Add the butter and cardamom and fry for 5 minutes, stirring.
- Add the sugar. It melts and makes the halwa wet again; keep cooking and stirring for 10–12 minutes, until it is dry, glossy and deep red, and leaves the sides of the pot.
- Top with the nuts and serve warm.
Tip: Use juicy red winter carrots for the best colour. Stir more often towards the end so it doesn't catch on the bottom.