Gajar Halwa (Carrot Halwa) – Indian Style

Step 1: Prepare the Carrots

Peel and chop 1/2 kg of carrots, then blend them into a coarse mixture using a mixer grinder.

Step 2: Fry Cashews

Heat 2 tablespoons of ghee in a pan. Add chopped cashews and fry until they turn light golden brown. Remove the cashews and set aside.

Step 3: Sauté Carrots

Add the blended carrots to the same pan with the remaining ghee. Cook and stir continuously until the raw smell of the carrots goes away, which takes about 5-7 minutes.

Step 4: Add Milk and Cook

Pour 1/2 litre of milk into the pan with the sautéed carrots. Mix well. Cover the pan with a lid and keep the stove on a low flame, allowing the carrots to cook and absorb the milk.

Step 5: Incorporate Milk Powder/Kova

Once the milk has reduced and the carrots are tender, add 3 tablespoons of milk powder or kova. Mix thoroughly until well combined and the mixture starts to thicken.

Step 6: Add Sugar and Finish Cooking

Add 200g of sugar to the halwa. Mix well. The sugar will melt and make the mixture liquid again. Continue cooking and stirring on a low flame until the halwa thickens, dries up, and starts leaving the sides of the pan, which takes about 10-15 minutes.

Step 7: Garnish and Serve

Add the fried cashews back into the halwa and give it a final mix. Serve the warm Gajar Halwa, optionally garnished with more grated coconut or chopped nuts.

• Cook the carrots on a low flame after adding milk to ensure they cook thoroughly and absorb the milk well.

• Stir continuously after adding sugar to prevent sticking and ensure even cooking.

• Add a pinch of cardamom powder for enhanced flavor.

• Substitute milk and milk powder with condensed milk for a richer taste and quicker cooking time.