Gajar Halwa (Carrot Halwa) with Paneer

Step 1: Prepare the Carrots

Peel and trim the carrots. Place the peeled carrots into a pressure cooker.

Step 2: Cook Carrots with Milk

Pour milk over the carrots in the pressure cooker, ensuring they are mostly submerged. Close the lid and cook for 2-3 whistles until the carrots are soft.

Step 3: Mash the Carrots

Once the pressure is released, open the cooker and mash the cooked carrots thoroughly with a masher or the back of a spoon.

Step 4: Fry Dry Fruits

In a separate pan, heat 1 tablespoon of ghee. Add the mixed dry fruits and fry until lightly golden and fragrant, about 1-2 minutes. Remove the fried dry fruits and set aside.

Step 5: Cook the Halwa Base

In the same pan, add the remaining 3 tablespoons of ghee. Once melted, add the mashed carrot mixture and stir well. Cook on medium heat, stirring frequently, until most of the moisture evaporates and the mixture thickens.

Step 6: Add Sugar and Dry Fruits

Add sugar to the carrot mixture and continue to cook, stirring until the sugar dissolves and the halwa thickens further. Then, add the fried dry fruits and mix them into the halwa.

Step 7: Incorporate Paneer

Add grated paneer to the halwa and mix well. Continue to cook for another 2-3 minutes, allowing the flavors to meld.

Step 8: Serve and Garnish

Transfer the prepared Gajar Halwa to a serving plate. Garnish with additional grated paneer before serving warm.

• Adjust sugar quantity according to your preference and the sweetness of the carrots.

• For a richer flavor, use full-fat milk.

• You can add a pinch of cardamom powder for extra aroma.

• Substitute paneer with khoya (milk solids) for a more traditional taste.

• Add other dry fruits like walnuts or cashews.

• For a vegan version, use plant-based milk and oil instead of ghee.