Carrot Halwa also know as Gajar ka halwa is a famous dessert recipe from India, delicious and made with carrots, makes it nutritious too.
The best time to make carrot halwa is during winter months. It can be served as dessert to guests along with ice cream, the hot and cold combination is too good!! This Halwa can be stored for a few days in the fridge and reheated, so if you have plans of inviting guests this is a perfect make ahead dessert. Try this recipe and enjoy!!!
Ingredients: Serves 2-3 people.
Carrots-3 large.
Whole milk- 1/2 cup.
Sugar- 1/1/2 cup.( sugar can be used as per taste)
Cardamom- 1 pod.
Ghee- 4 tbsp.
Cashew and raisins.
Method: I have followed the traditional method.
Start the process by cleaning, peeling and grating the carrots.
In a heaven bottom pan, add 2 tbsp of ghee, to the hot ghee add the cashews and raisins and fry till golden brown.
Remove the fried nuts from the pan. To the same pan add the grated carrots and fry for 2-3 minutes.
Then add whole milk to the carrots and allow the carrots to cook for about 5 minutes.
Keep stirring to avoid the base from getting burnt. The milk will evaporate and that is when you add the sugar.
Once the sugar is added the mixture will get watery and continue to cook till all the water evaporates and the halwa starts to leave the sides of the pan. At this stage add 1-2 tsp of ghee and powdered cardamom. Lastly add the fried cashew and raisins.
Halwa is ready.
The best time to make carrot halwa is during winter months. It can be served as dessert to guests along with ice cream, the hot and cold combination is too good!! This Halwa can be stored for a few days in the fridge and reheated, so if you have plans of inviting guests this is a perfect make ahead dessert. Try this recipe and enjoy!!!
Ingredients: Serves 2-3 people.
Carrots-3 large.
Whole milk- 1/2 cup.
Sugar- 1/1/2 cup.( sugar can be used as per taste)
Cardamom- 1 pod.
Ghee- 4 tbsp.
Cashew and raisins.
Method: I have followed the traditional method.
Start the process by cleaning, peeling and grating the carrots.
In a heaven bottom pan, add 2 tbsp of ghee, to the hot ghee add the cashews and raisins and fry till golden brown.
Remove the fried nuts from the pan. To the same pan add the grated carrots and fry for 2-3 minutes.
Then add whole milk to the carrots and allow the carrots to cook for about 5 minutes.
Keep stirring to avoid the base from getting burnt. The milk will evaporate and that is when you add the sugar.
Once the sugar is added the mixture will get watery and continue to cook till all the water evaporates and the halwa starts to leave the sides of the pan. At this stage add 1-2 tsp of ghee and powdered cardamom. Lastly add the fried cashew and raisins.
Halwa is ready.
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