With Diwali just around the corner, this Gajar Ka Halwa (Carrot Halwa Recipe) is the perfect dessert! Seasonal winter carrots, slow cooked with milk, sugar, ghee and dry fruits are flavoured with cardamom and saffron for this classic Indian dessert.
- 5 cups (500 grams) Carrots, thick grated
- 2 tbsp Pure Ghee
- 5-6 Green Cardamom Pods, crushed
- 1 tsp Saffron Strands
- 6 cups (1.5 liters) Full Fat Milk
- 1 cups + 2 tbsp (225 grams) White Granulated Sugar
- Pinch of Salt
- 1/4 cup Pure Ghee
- 10 Almonds, skinned and slivered
- 10 Cashew Nuts, Chopped
- 2 tbsp Golden Raisins
- 2 tbsp Pistachios, Slivered
- 2 sheets Vark (edible silver leaves)
- Wash, peel and grate the carrots using the thickest grate.
- To a heated large deep heavy bottom pan, on medium heat, add two tablespoons of pure ghee, toss in the crushed cardamoms and saffron strands and give it a mix.
- Now pour in the milk and bring it to a simmer while stirring occasionally.
- Once the milk comes to a simmer, add the grated carrots, give it a mix and cook on medium heat till the milk begins to reduce and thicken, stirring occasionally.
- Continue cooking and stirring till the milk has thickened completely and turned into mawa or khoya and clings to the grated carrot. This should take approximately an hour and a half.
- Once the milk has reduced completely, add sugar and salt and mix well. You will find that the mixture begins to loosen up as the sugar begins to melt. Continue cooking the mixture for 10-15 minutes on a medium heat, stirring continuously till the sugar is absorbed by the mixture, it thickens and begins to leave the bottom of the pan.
- In another heated pan, add one fourth cup of pure ghee and toss in the slivered almonds and cashew nuts. Saute till they get a little coloured. Lastly, toss in the golden raisins and take it off the heat immediately as the raisins tend to burn quickly.
- Now add the roasted almonds, cashew nuts and raisins along with the slivered pistachios into the Gajar Ka Halwa. Give it a quick stir to make sure the nuts and raisins get well distributed in the halwa. Cook for 5-10 minutes.
- Lastly, toss in a few strands of saffron and give it a stir. Take it off the heat after about 5 minutes.
- The Gajar Ka Halwa is now ready to be served. Spoon it warm into your favourite dessert bowls and garnish with slivered almonds, pistachios and vark.