Gajar ka Halwa (Carrot Halwa) - Sugar-Free

Step 1: Prepare Carrots

Wash 1 kg of carrots thoroughly. Peel the carrots to remove any fibrous parts. Cut off both ends of the peeled carrots. Chop the carrots into small, uniform cubes.

Step 2: Sauté and Pressure Cook Carrots

Place a pressure cooker on medium flame. Add 2-3 tablespoons of ghee and let it melt. Add the chopped carrots to the melted ghee and sauté for 2-4 minutes until slightly softened. Add 1 cup of hot milk to the sautéed carrots. Mix well. Close the pressure cooker lid and cook on medium flame until 5 whistles.

Step 3: Prepare Dry Fruits and Mawa

While carrots are cooking, peel and chop pistachios, almonds, and cashews. Keep raisins ready. Mash 100g of mawa. (Note: The mawa was kept in the fridge and was hard, so it needed mashing.)

Step 4: Mash Carrots and Add Saffron

Once 5 whistles are done, turn off the gas and let the pressure release naturally. Open the cooker. Using a potato masher or a wooden spoon, mash the cooked carrots until smooth. Turn on the gas again to medium flame. Add a pinch of saffron strands to the mashed carrots.

Step 5: Final Sauté and Mixing

Add 1 tablespoon of ghee to the mashed carrots. Add the crushed cardamom powder and all the chopped dry fruits (pistachios, almonds, cashews, raisins). Mix everything thoroughly. Sauté for another 2-3 minutes until all the moisture evaporates and the halwa thickens. Add the mashed mawa and mix well.

Step 6: Serve Gajar ka Halwa

The Gajar ka Halwa is now ready to be served hot. Enjoy!

• Peeling carrots helps remove fibrous parts for a smoother halwa.

• Using a pressure cooker significantly reduces cooking time.

• Adjust the amount of ghee and mawa according to your preference.

• For a richer flavor, you can roast the dry fruits in a little ghee before adding them.

• Add a pinch of nutmeg powder for a different aroma.

• Substitute regular sugar if not making it sugar-free.

• Garnish with silver leaf (varak) for a festive look.