Gajar Ka Halwa
Halwa is the most common form of Indian dessert, cooking with ghee (clarified butter) and sugar. The basic form of Halwa’s is flour-based loaded with ghee and sugar. But this is not a flour-based. Gajar ka Halwa is primarily made of shredded carrots (gajar). Often it’s made with milk solids (khoya) but I tweaked the recipe using some condensed milk.
Every year, I make Gajar ka Halwa either on Diwali day or I make it on new year’s eve. As carrots were earlier a winter veggie in India, it’s kind of entwined to my winter memories. So just like every other year, I made this wonderful dish for my Diwali feast and served with loads of love.
Ingredients for Gajar Ka Halwa:
- Carrots - 3 large peeled and finely grated.
- Clarified butter - 1/4 cup
- Condensed Milk - 1/2 cup
- Sugar - 1/4 cup
- Cardamon - 1-2 , crushed or coarsely ground
- Chopped cashew nuts and almonds - 1/2 cup
Steps of Preparations:
- Heat a wide-bottomed frying pan, add the clarified butter.
- Once the ghee is heated, add the grated carrots and saute.
- Season the carrots with the crushed cardamom and stir.
- Keep sauteing until the raw smell goes off and all the water dried off.
- Then to the cooked carrots, add the sugar and condensed milk.
- Keep stirring until all the liquid dries and the oil comes up.
- Add the nuts and serve.
