Gajar ka Halwa (Carrot Halwa) - Perfect Measurement Recipe

Step 1: Prepare Carrots

Wash and grate 3 kilograms of carrots thoroughly. Ensure they are finely grated for the best texture.

Step 2: Heat Ghee and Cardamom

In a large, heavy-bottomed pot, heat 20 grams (approximately 2 tablespoons) of desi ghee. Add 5 green cardamoms and let them crackle for a few seconds until fragrant.

Step 3: Sauté Carrots

Add the grated carrots to the pot. Keep the gas flame on high and stir continuously to ensure the carrots are well coated with the ghee. Continue stirring for a few minutes.

Step 4: Cook Carrots (Initial Phase)

Cover the pot and cook the carrots on high flame for about 30 minutes. Stir occasionally to prevent sticking and allow the carrots to release their natural water and soften.

Step 5: Add Milk

Once the water from the carrots has mostly evaporated, add 1.5 liters of warm milk to the pot. Stir well to combine.

Step 6: Simmer in Milk

Reduce the gas flame to low, cover the pot, and let the carrots simmer in the milk for approximately 45-60 minutes. Cook until the milk is almost completely absorbed and the carrots are very tender and have a mashed consistency. Stir periodically to ensure even cooking and prevent burning.

Step 7: Add Sugar

When only a small amount of milk remains and the halwa is still slightly moist, add 0.5 kilograms of sugar. Stir thoroughly until the sugar dissolves completely and is well incorporated into the halwa.

Step 8: Incorporate Mawa and Dry Fruits (Part 1)

Add half of the 0.5 kilograms of mawa (khoya), 20-25 chopped cashews, and 20-25 sliced almonds to the halwa. Mix everything together, ensuring the mawa breaks down and blends with the carrots.

Step 9: Dry Out Halwa

Continue cooking on low flame, stirring frequently, until all the moisture has evaporated. The halwa should become thick and start to leave the sides of the pot, indicating it's well-cooked and dry.

Step 10: Add Final Ghee and Roast

Add the remaining 100 grams (approximately 2 large spoons) of desi ghee. Stir and 'kas' (roast or bhuno) the halwa vigorously for a few minutes until it is very fragrant, has a rich color, and is completely dry, with the ghee separating from the halwa.

Step 11: Garnish and Rest

Turn off the flame. Garnish the halwa with silver leaf (chandi ka varak) if desired, along with the remaining mawa, cashews, and almonds. Cover the pot tightly and let it rest for 20-25 minutes. This allows the flavors to meld and the halwa to steam gently, enhancing its taste and texture.

Step 12: Serve Warm

Serve the Gajar ka Halwa warm. It can be enjoyed immediately or stored in the refrigerator for several days.

• Grate carrots finely for the best texture and taste; avoid cutting them.

• Use warm milk to prevent it from curdling when added to the carrots.

• Maintain high flame initially to help carrots release and dry out their water quickly.

• Add mawa and dry fruits when the halwa is still slightly moist to allow flavors to meld during cooking.

• Cook until the halwa completely leaves the sides of the pot and no moisture remains.

• After adding garnishes, cover the pot and let it rest on low heat for 20-25 minutes for optimal flavor development.