Gajar ka Halwa
A North Indian winter dessert made by slow-cooking grated carrots in full-fat milk until the milk is fully absorbed and reduced, a real time investment that a condensed-milk shortcut can't replicate. Traditionally enriched with khoya and finished in ghee for its characteristic deep color and roasted aroma, it's a defining festive dish across North India during carrot season.
DessertVegetarian
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 kg carrots, peeled and grated
- 1 liter whole milk
- 1/2 cup sugar, to taste
- 4 tbsp ghee, divided
- 1/2 cup khoya (crumbled), optional but traditional
- 1/2 tsp cardamom powder
- 15 cashews, chopped
- 15 almonds, chopped
- 2 tbsp raisins
Steps
- Heat 2 tbsp ghee in a heavy-bottomed pan and saute the grated carrots 5-7 minutes until slightly softened and aromatic.
- Add the milk, bring to a boil, then simmer uncovered on medium-low, stirring frequently, 45-60 minutes until the milk is almost fully absorbed.
- Add the sugar and continue cooking, stirring, as the mixture thickens further, another 10-15 minutes.
- Stir in the khoya if using, and cook until fully incorporated and the halwa turns glossy and pulls slightly from the pan sides.
- In a small pan, heat the remaining ghee and fry the cashews, almonds, and raisins until golden.
- Stir most of the nuts and the cardamom powder into the halwa, garnishing with the remainder before serving warm.